CULINARY CHEF

Position Mission

To develop new products, recipes, and product improvements within the department, bringing a strong and up-to-date understanding of industry trends and consumer needs. The role also provides technical and product support to the Sales and Marketing teams through product presentations, tastings, trade fairs, and showcooking activities.

Key Responsibilities

1. Product Development, Recipes & Product Improvement

• Develop new products, concepts, recipes, and product improvements at laboratory level, including both new developments and existing standard products, in line with the guidelines established by the R&D&I Manager.
• Continuously develop proposals for new products and concepts based on market needs, emerging trends, and business opportunities.
• Prepare recipes for the review, optimization, and improvement of existing standard products.
• Contribute to the continuous improvement and innovation of the company's product portfolio.

2. Sales & Marketing Support

• Support the Sales and Marketing teams with product-related activities and technical expertise.
• Conduct product presentations for customers and other stakeholders.
• Collaborate with the Sales team in developing product arguments and value propositions to support commercial activities.
• Participate in trade fairs, showcooking events, and other product demonstrations.
• Prepare and conduct internal and external product tastings for customers across different channels.

3. Market, Competition & Trend Analysis

• Continuously monitor the market, competitors, and emerging trends within the food and foodservice sectors.
• Identify new products and innovations launched by competitors.
• Detect and assess new trends in the HoReCa and food industries and translate relevant insights into potential product development opportunities.

4. Sample Management

• Classify, organize, and manage samples received by the department, including internal samples and competitor products.
• Prepare and dispatch samples requested by internal departments and external customers.
• Maintain accurate and organized sample storage and records.

5. Workplace Organization & Maintenance

• Ensure that laboratory and work areas are kept in excellent condition in terms of organization, cleanliness, and order.
• Comply with applicable food safety, quality, health, safety, and environmental standards.
• The position is considered a Key Personnel role in Food Safety and Environmental Management.

Internal Relationships

• Production Department
• Procurement Department
• Quality Department
• Sales & Marketing Department
• R&D / R&D&I Department

External Relationships

• Customers
• Suppliers and external partners
• Other relevant industry stakeholders

Education

• Hospitality School qualification with a specialization in Culinary Arts and/or Food Industry.

Minimum Experience

• Minimum 2 years of professional experience in the restaurant or foodservice sector.
• Experience in product development, food innovation, culinary applications, or a laboratory environment would be an advantage.

Key Skills & Competencies

• Strong culinary and food product development knowledge.
• Passion for innovation and new product development.
• Up-to-date knowledge of HoReCa and food industry trends.
• Customer-oriented mindset and strong communication skills.
• Ability to present and demonstrate products confidently.
• Teamwork and cross-functional collaboration.
• Organization and attention to detail, particularly in sample and laboratory management.
• Proactive approach to identifying market opportunities and new trends.