Our client is a leading, global manufacturer of food ingredients to both the industrial and food service sectors.
The Culinary Manager will be responsible for driving new business opportunities through culinary leadership and expertise for the development of a wide range of food concepts for our clients regional SE Asia business, focusing on Protein Processor & alternative protein segments and QSRs.
Lead the Culinary Account Management of Focused Accounts to identify and execute new business opportunities through collaboration with key functions and other Supplier partners.
Culinary Consultation: Use culinary techniques, creativity and innovation in flavor, texture, and practical demonstration of production to plan, guide, and support R&D Scientists in development of concepts and products - initial prototype development, plate presentation, product preparation, ingredient selection, paper concept development) based on daily requests and/or Account initiatives.
Cultivate a Culinary network across companies, Customer and Supplier Partners, to strengthen business position and deliver value.
Presentations: Working as part of a multi-functional team, leads the development, coordination and execution of product-based presentations that showcase culinary products and business solutions.
Innovation: work closely with the Innovation team to support the commercialization of Innovative technologies as part of the product and concept development process.
Supports and/or leads targeted company culinary-based activities which require coordination with chefs from other company’s chain business units and/or customer chefs. Activities may include training, cuisine presentations, product demonstrations, etc.
Innovation: Lead flavor and application development efforts using culinary expertise for all innovation-based company programs.
Trends: Identify, apply and communicate culinary trends to daily business activities.
Minimum 2 year AOS degree of Culinary Arts from accredited institution or graduated from a cooking apprenticeship.
Minimum 5 years professional experience in a commercial kitchen of a food service operation and/or a Chef in an industrial organization specializing in the development of new concepts and menu items for commercial production
A good understanding of seasonings, coatings, marinades, sauces and protein application.
Understanding of alternative proteins and basic Culinology would be advantageous.
Open to all nationalities, excellent level of English.
Excellent communication, virtual, in person presentation skill and collaboration skills.
What Our Client Offers:
Basic Salary: Depending on experience
Annual bonus and associated benefits