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Product Development Chef

London Geller College of Hospitality and Tourism

Salary:   £33,826 to £38,803 per annum
Release Date:   Friday 24 September 2021
Closing Date:   Sunday 17 October 2021
Interview Date:   To be confirmed
Reference:   HOSP118

The University of West London (UWL) has climbed an impressive 23 places to become one of the top 40 universities in the UK according to the influential Guardian University Guide 2021. UWL is now ranked 34th in the UK – our highest position of any league table ever! 

We were also the top university in England for teaching satisfaction and the ranking reaffirms our position as the top modern university in London.  In addition, UWL has been named University of the Year for Student Experience in The Times and The Sunday Times Good University Guide 2021.

The College

The London Geller College of Hospitality and Tourism is one of the leading European higher education institutions in hospitality, tourism and airport management and recognised as a Centre of Excellence by the UK Learning Skills Council.  Part of the University of West London, the College enjoys an international reputation for teaching excellence and innovation, as well as strong links with business and industry. The College’s Food Studies field prides itself for developing a ‘new generation of leaders’ for the foodservice sector, equipped with strong food production, service, science and management skills.

The College is developing the West London Food Innovation Centre (WLFIC) which will provide the infrastructure necessary for start-up and established SMEs in the food and beverage sector to engage with the scientific community in order to develop and commercialise innovative products.

The Role

The post holder will offer expertise that will support businesses in the Food & Beverage Sector to enhance their product lines through the creative development, scientific testing and sensory evaluation of innovative F&B concepts, recipes and production methods and be able to actively engage with the most appropriate beneficiary groups.

The Person

The successful candidate will have a demonstrable track record of food and beverage product development and should hold a degree in professional cookery, culinary arts, food product management, food technology or a related field.  An Intermediate Food Hygiene Certificate or Level 3 in Food Safety is essential.  The candidate must also have knowledge and experience of menu compilation, costing and sustainability and in working within a team in a commercial kitchen (experience as a Head Chef is highly desirable).

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