Nando’s Food and Innovations Student (Johannesburg)

Nando’s Food and Innovations Student (Johannesburg)

The Food and Innovations Student is responsible for supporting the Food and Innovations Manager who creates new innovative product concepts incorporating new and/or existing ingredients and packaging to deliver a product that serves our customers’ needs and is operationally executable.

Nando’s Food and Innovations Student (Johannesburg)

Minimum Requirements

Education (Formal Qualification Required)

  • In progress to achieve a Degree in Food Science or Technology Diploma or Food & Beverage Operations

Legal Requirements (e.g. Driver’s License, etc.)

  • Driver’s License
  • Travel – local


  • Knowledge of food microbiology (Basic)
  • Knowledge of food processing (Basic)
  • Knowledge of qualitative and quantitative research methodologies (Basic)
  • Knowledge of regulatory food legislation (Basic)
  • Experience in Food Photography for food shoots (Basic)
  • Understanding a student may not have all the above experiences

Duties and Responsibilities

Concept Development

  • Develop concept plans as aligned with the Brand Plan
  • Based on concept development strategies, investigate food trends, innovations, and consumer needs to identify any unmet food needs
  • Build concepts and review through research funnels to identify the top concepts that get approved for taste research
  • Conduct quantitative concept research 

Product Development, Research and Costing

  • Develop product prototypes through technical investigation into raw ingredients and interactions
  • Conduct qualitative taste and sensory research analysis with the current target market to identify the most preferred product
  • Follow Nando’s stage gate process taking the product from ideation to launch
  • Apply SA legislation relating to food safety
  • Develop and sign off specifications with Suppliers, including ingredients, packaging, equipment, and small wares
  • Compile allergen booklet, and regularly update food nutritional & allergen info for all meal items 

Cross-functional collaboration

  • Collaborate with Operations to establish the feasibility of product execution and additional requirements that may be needed
  • Collaborate with Supply Chain to source required ingredients and packaging within cost parameters
  • Work on product enhancements or changes to existing products
  • Work with Learning and Development to create product training approaches 

Trial Preparation, validations, and Monitoring

  • Support Brand experience at photoshoots to create point-of-sale photography
  • Check standard operating procedures to establish a match between the recipe and methodology developed
  • Monitor trial roll-out through observations to establish that defined product protocols are being applied
  • Confirm full product packing process is in place and ready for launch

DEADLINE: 08 July 2024

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