Job Description

NEW PRODUCT DEVELOPMENT MANAGER
Aberdeenshire
£38,000

Lead the development of the NPD strategy designed to support the overall Company strategy


Key Duties
Devise and develop all new product recipes, formally documenting and recording them
Manage production trials and first production runs thereafter handling over to Production
Construct and deliver NPD reports to Sales meetings
Chair NPD meetings
Keep up to date with flavour, ingredient trends and competitors` products
Be aware / keep up to date with technical legislation to ensure legality of new products
Improving existing products within our extensive range
Ability to work within a team and develop and maintain cross-functional relationships

People Management
Organise and manage training for staff within your department, through process procedures and personal development plans
Develop your own training needs and take ownership of your personal development plan
Help raise skills levels in your area through training and personal development
Attend training courses as and when required

Additional Skillset
Policies and Procedure - Ensure all company policies and procedures are adhered to and comply with food safety, legality and quality assurance are guidelines
Health & Safety - Involvement in Health & Safety meetings, ensure yourself and team members always comply with policies
Communication - regular communication with PM, Sales team, key operators and inter-departmental communication, use email effectively to share information
Paperwork - Drive to improve standards and eliminate errors, check and address paperwork prior to submission and deal with issues, implement improvements where required, supply and record information as required
Organisation Relationships - daily with Production Manager, Technical Manager, National Account Managers. Weekly with Commercial Director and Managing Director

Essential Criteria
Graduate in appropriate Food Science discipline (minimum 2 years)
Demonstration of good baking skills with a strong understanding of food science in terms of how ingredients interact with each other
Experience of working with chocolate (enrobing)
Knowledge of production processes