Culinary Chef - HoReCa

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 company's 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 company's sales, product penetration, customer satisfaction, and business development objectives. Job Requirements Culinary degree, diploma, or professional qualification from a recognized culinary institute. 7–10 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 company's 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.