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Product Development Chef / Food Technologist
Feedwell
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Application Questions
Which of the following best describes your experience developing food products?
I’ve developed food products for catering or events
I’ve developed food for retail (ready-to-eat, shelf-stable, or packaged)
I’ve developed menu items in a restaurant or café setting
I’ve done home-based food concept creation for freelance work
None of the above
Where do you reside?
Sydney
Outside Sydney, in New South Wales
Outside New South Wales, in Australia
Outside Australia
Have any of your food concepts been produced in a commercial kitchen, catering operation, or large event?
Yes, regularly — I design recipes others produce
Occasionally — I’ve done this a few times
No — I’ve only ever made the food myself
Which of the following commercial factors have you worked with when developing food concepts? (select all that apply)
Ingredient cost and food margin
Batch cooking or prep time limitations
Ingredient availability from set suppliers
Packaging or transport constraints
Shelf life considerations
None of the above
When it comes to creating new food concepts, which best describes your usual approach?
I enjoy creating within fixed cost, ingredient, and prep constraints
I’m comfortable adapting ideas to suit operational needs
I prefer to create with minimal constraints and full creative freedom
Are you able to test and trial your own concepts in your home or test kitchen before submitting them?
Yes – I have a home/test kitchen setup
Yes – I can make that work when needed
No – I would need you to provide kitchen access
Are you available to take on scoped freelance assignments where we provide a creative brief and pay you per assignment?
Yes – freelance projects are exactly what I’m looking for
Possibly – depending on the project scope and timing
No – I’m looking for permanent, full-time work only
Do you have previous freelance or consulting experience (in any industry)?
Yes – I’ve done freelance food/product work
Yes – I’ve freelanced in other areas (e.g., creative, consulting)
No – I’ve only worked in employee-based roles
How do you think you align with working with Feedwell as a freelance food developer?
Tell us briefly about a food concept you’ve created that had to balance creativity with commercial practicality.
Do you have a link to a food portfolio, Instagram, PDF, or any past food concepts you’ve worked on? (upload document with portfolio or with URL's to view these).
Additional Information
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