General Objective of the Job
The Corporate Chef plays a pivotal role in culinary innovation, product development, and customer support within our organization. They are responsible for providing expert guidance on flavor profiles, developing new products and concepts, assisting customers in product/menu development, conducting product demonstrations and workshops, and collaborating closely with various teams to ensure the successful marketing and utilization of our products.
Duties and Responsibilities
- Provide application support and recommend appropriate flavor profiles for internally developed products.
- Spearhead the development of new products and concepts for product ideation and demonstrations.
- Assist customers in product/menu development, product costing, ROI analysis, training, business development, and recipe troubleshooting.
- Develop menus and concepts to optimize the capabilities and applications of our productss.
- Conduct product demonstrations, ideation sessions, and workshops for clients.
- Take charge of food marketing and preparations for ideation and product presentations or demonstrations.
- Conduct rigorous recipe testing to ensure alignment with customers’ needs and requirements.
- Collaborate closely with the Marketing & Applications team to organize group activities for internal product development support and marketing promotions, including recipe development, photoshoots, demonstrations, and trainings.
- Maintain daily records of activities and submit weekly and annual reports as required.
- Purchase and prepare necessary ingredients and materials for daily activities and events.
- Fulfill any other duties and functions assigned by superiors as needed.
Qualification
- Bachelor’s degree in Culinary Arts, Hospitality Management, Food Science, or related field.
- Proven experience in culinary development, in a food establishment (HoReCa) or as a R&D Chef preferably in a corporate setting.
- Strong understanding of flavor profiles, food trends, cooking and baking preparations and culinary techniques for breadmaking, cakes and pastries.
- Excellent communication and interpersonal skills.
- Ability to work collaboratively in a fast-paced environment.
- Attention to detail and a passion for innovation in the culinary field.