Culinary Chef Horeca

Job Summary

• Provide culinary and technical support to HoReCa customers including hotels restaurants cafés catering companies and foodservice operators.
• Conduct product demonstrations cooking trials tastings and culinary presentations for customers and prospects.
• Develop recipes menus and food applications using the companys products.
• Work closely with Key Account Managers and Sales teams to understand customer requirements and provide appropriate culinary solutions.
• Support the commercial team in converting product trials and culinary demonstrations into successful business opportunities.
• Recommend products and alternative ingredients based on customer needs recipe requirements quality availability and cost.
• Support customers in improving recipe consistency food quality yield and cost efficiency.
• Prepare recipe cards product application guides and other culinary materials for customers and internal teams.
• Collect customer feedback and provide insights regarding product performance market requirements and competitor products.
• Support new product launches through culinary demonstrations customer trials workshops and other activation activities.
• Monitor culinary trends customer preferences new ingredients and developments within the HoReCa and foodservice market.
• Collaborate with Marketing Sales Product Development Procurement and Supply Chain teams to support product development and market growth.
• Participate in exhibitions trade shows culinary events customer workshops and promotional activities.
• Ensure all demonstrations and culinary activities comply with food safety hygiene and quality standards.
• Maintain strong professional relationships with chefs culinary teams and key customers.
• Prepare regular reports covering customer visits product trials demonstrations opportunities and customer feedback.
• Contribute to achieving the companys sales product penetration customer satisfaction and business development objectives.

Job Requirements

• Culinary degree diploma or professional qualification from a recognized culinary institute.
• 710 years of professional culinary experience with at least 3 years of experience working for a food distribution foodservice FMCG or food ingredients company.
• Proven experience working with HoReCa customers including hotels restaurants cafés catering companies and other professional foodservice operators.
• Previous experience as a Corporate Chef Culinary Chef Application Chef Executive Chef Sous Chef or Culinary Specialist within a food distribution or foodservice environment.
• Strong knowledge of food ingredients food applications recipes cooking techniques and professional kitchen operations.
• Experience conducting product demonstrations cooking trials tastings and culinary presentations for customers.
• Ability to develop recipes and food applications using the companys products and provide practical solutions based on customer requirements.
• Good understanding of food costing recipe costing portion control yield and cost optimization.
• Strong ability to support the Sales and Key Account teams in converting culinary demonstrations and product trials into commercial opportunities.
• Strong understanding of the HoReCa market and foodservice business model.
• Excellent communication presentation negotiation and customer relationship skills.
• Strong commercial awareness and ability to understand customer needs and recommend suitable products and solutions.
• Good knowledge of food safety hygiene and quality standards.
• Creative innovative and passionate about culinary development and food applications.
• Willingness to travel frequently for customer visits product demonstrations and culinary events.
• Good command of English both written and spoken.
• Valid driving license is preferred.

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