NPD Innovation Chef

Location:  donnelly fresh foods, Snugborough Road Blanchardstown, Dublin 15 

Working Days – Part time role – 3 days per week: Monday, Tuesday, Wednesday. 

Working hours – 8am-4.30pm  

Blending innovation and imagination, donnelly fresh. foods create exciting bespoke fresh food solutions for Ireland’s top retailers and foodservice outlets. 

The donnelly fresh group, comprises donnelly fresh. produce, donnelly fresh. foods & donnelly fresh. farms. 

The ideal candidate will be organised, self – motivated, ambitious, a good communicator with problem solving abilities.  The candidate will also be flexible and adaptable to meet the company’s needs. A team player who is also able to work on their own initiative, with good time management skills. An awareness of cultural diversity is also required. 

Reporting to NPD Manager 

Salary – Competitive Salary, depending on level of experience. 

Main Duties: 

The main areas of duty for this person will be New Concept Creation, Sample Preparation and Customer Presentations. 

This will involve:  

  • NEW PRODUCT DEVELOPMENT – create new product recipes in response to both customer and internal proactive briefs.  
  • EXISTING PRODUCT DEVELOPMENT – renovate current recipes to improve quality & shelf life while also manage changing cost environment.  
  • SAMPLE PREPARATION – prepared as part of development process, per customer request and for internal presentations. 
  • CUSTOMER PRESENTATIONS – preparation of samples for both onsite and offsite customer presentations. Create theatre around how products are presented at these events. 
  • TASTE PANELS – organise taste panels to review new concepts. Capture minutes from meeting and circulate actions and next steps. 
  • MARKET REVIEWS – Make regular visits to stores and organise regularly benchmark sessions. Document details of competitors products reviewed.  
  • PRODUCT PHOTOGRAPHY & STYLING – Manage internal photography for E-comms etc. Work with Marketing Team on promotional videos for social media. 
  • KITCHEN MANAGEMENT – Manage NPD kitchen, keep the space clean and organised, ensure all ingredient labelled and stock checked.  
  • PRODUCT SENSORY – Organoleptic and shelf-life assessment will be required.  
  • SOURCING – Source and investigate new ingredients / technologies that may have potential for existing or future products. 
  • TREND AWARENESS – Stay current on trends for chilled salad, food to do and prepared vegetable categories and assist in implementing those trends into manufactured sellable goods. Attendance of innovation events, Bord Bia seminars, food safaris etc. will be expected.  

Qualifications / Requirements: 

  • Culinary Arts, Culinary Entrepreneurship, Food Innovation, or similar degree. 
  • This role could also suit candidate with chef background looking to make a change to the Food Industry.  
  • Ability to work on own initiative and work to agreed timelines / critical paths is a must. 
  • Full driving licence and access to car.  


Key Skills/ Attributes  

  • Passion and enthusiasm for food with ability to inspire excitement about new ideas to both customers and colleagues. 
  • Team player with excellent communication and presentation skills. 
  • Conscientious, self-starter, disciplined and organised. Attention to detail will be critical for this person. 
  • Commercial awareness.  
  • Power Point and Excel proficiency.