New Product Development Officer

Food Concepts commenced operations in 2001. From inception, our aim has been clear-cut and focused: to revolutionize the food sector in West Africa and to deliver extraordinary satisfaction to our stakeholders.

Since launching in 2004, Chicken Republic (Subsidiary of Food concepts) has already opened 55 stores in Nigeria and Ghana. On this basis, we are proud of the brand’s hard-earned reputation as the fastest growing chicken QSR in West Africa and the number 1 chicken QSR in Nigeria (both in revenues and number of outlets). In addition, Chicken Republic was ranked as one of Nigeria’s top 20 brands across all categories (Financial Standards Awards 2009).

We are recruiting to fill the position below:

Job Title: New Product Development Officer

Location: Nigeria

Job Purpose

• The NPD Officer will assist in bench-to-pilot trials, data collection, process documentation, and cross-functional coordination under the guidance of the NPD Manager, ensuring all activities align with quality, safety, and brand standards.
• To support the NPD team in the development, testing, documentation, and commercialization of new food products.

Core Responsibilities and Key Result Areas
Product Development, Testing & Process Support:

• Support shelf-life and stability testing protocols under supervision.
• Liaise with QA/QC to ensure products meet internal quality and safety benchmarks before launch.
• Assist in conducting bench, kitchen, and pilot production trials for new and improved products.
• Conduct structured sensory evaluations (taste, texture, aroma, appearance) and accurately record results.
• Prepare and maintain standardized recipe cards, technical sheets, and development logs.
• Monitor local and global food trends and support brainstorming sessions with the NPD team.
• Assist in translating kitchen recipes into production-scale processes and help draft SOPs, work instructions, and process flow documents.
• Assist in conducting bench, kitchen, and pilot production trials for new and improved products.
• Support production teams during trial runs, document observations, and flag process challenges for review.

Quality Assurance, Compliance & Raw Material Management:

• Support compliance with food safety standards (HACCP, GMP, GHP) and internal audit requirements.
• Prepare product specifications, BOMs, and draft labeling content for regulatory review.
• Assist in collecting post-launch feedback and performance data for review.
• Maintain an up-to-date raw material and specification database.
• Maintain accurate, traceable records of all development activities and trial outcomes.
• Assist in evaluating new ingredients against technical specifications and cost targets.

Cross-Functional Collaboration & Continuous Improvement:

• Participate in project meetings and contribute to progress reporting.
• Identify documentation gaps or process inefficiencies and recommend updates.
• Support cost-tracking, yield analysis, and recipe optimization projects under guidance.
• Coordinate with Production, QA, Procurement, and Marketing teams to schedule trials and prepare for launches.
• Support Marketing with product fact sheets, positioning inputs, and internal tasting sessions.

Key Performance Indicators

• Contribution to team targets for on-time product launches and successful trial runs
• Full adherence to safety, hygiene, and quality protocols during all trials
• Completion of assigned training modules in food safety, NPD processes, and sensory evaluation.
• Positive cross-functional feedback on coordination and communication support
• Timely completion of assigned bench/pilot trials per project schedule
• 100% accuracy and completeness of technical documentation (recipes, BOMs, SOPs)

Job Specifications
Educational Requirements:

• Bachelor’s Degree in Food Science, Pure/Applied Chemistry, Culinary Arts, Nutrition, or related fields.

Experience Requirements:

• Fresh graduates with strong practical lab/kitchen experience are encouraged to apply.
• 0–2 years relevant experience (academic projects, internships, or industrial attachments count)

Knowledge Requirements:
Functional Competencies:

• Basic understanding of food safety systems (HACCP, GMP, GHP)
• Foundational knowledge of food science, recipe development, and sensory evaluation
• Proficiency in Microsoft Office and basic data recording tools.
• Familiarity with food costing, yield calculations, and documentation standards

General Competencies:

• Eagerness to learn and adapt to fast-paced trial environments
• Team-oriented with ability to collaborate across departments
• Resilient under pressure and responsive to feedback.
• Clear written and verbal communication
• Strong organizational skills and attention to detail