Position : Principal Research Chef EMEA Flavour Solutions
Based : Haddenham
Reporting directly to EMEA Culinary Manager, the individual will be responsible for driving, leading, prioritising and delivering Culinary DINE (Design, Insight, Nutrition, Execution) activities to enable EMEA Flavour Solutions Growth and Performance programmes to meet business targets and drive competitive advantage.
The role leads and resources culinary capabilities in Italy and Poland.
Advance culinary research into front-end design and concept development programmes to enable and grow the EMEA Flavour Solutions business.
Attend customer-facing innovation / concept design sessions, create gold standard flavours to guide flavour and product development, provide solid regional flavour and trend insight to support culinary design.
Manage and deliver multiple customer and brief activities throughout the EMEA region with a focus on UK, France & Nordics in Europe, ME and Africa;
tailoring culinary activities to meet requirements relevant for the customer, brief and region.
Lead Culinary Chef resource to deliver all EMEA Flavour Solutions activities in Poland and Italy.
Strengthen and grow customer strategies with a culinary lens.
Research, create and validate culinary recipe design to support existing and new product development, maintaining accurate records and adhering to copy writing style guides.
Provide nutritional information for culinary recipes, where appropriate.
Build and maintain strong working relationships with internal stakeholders; specifically Flavour Solutions R&D, Marketing and Commercial.
Establish, influence and promote effective ways of working and knowledge sharing across the regional EMEA Culinary team to deliver a one-team approach to culinary activities and projects across the business units.
Deliver culinary activities for EMEA Consumer, as required.
Lead and deliver Food Safety & Hygiene programmes to maintain good hygiene practice in all internal and external culinary activities.
Build and strengthen a network with the Global Culinary Council to advance global culinary strategy, collaboration and alignment.
Min. Level 3 NVQ Food Preparation or C&G 701 / 2 Food Preparation. Culinary or Food Degree, or equivalent, strongly preferred.
Intermediate Food Hygiene is required.
Significant Culinary Development Manufacturing Experience.
Excellent, proven culinary skills.
In-depth knowledge of global food and flavour trends, customer / consumer insights.
Excellent communication skills with ability to network and influence at all levels. Proven customer-facing experience with ability to grow customer relationships.
Proficient in culinary demonstrations and presentations, proven ability to train / collaborate with peers, internally and externally.
Food styling & photography is an advantage.
Creative, innovative, pro-active thinker.
Proven project management skills.
Strategic thinker, proven ability to support business growth through culinary customer collaboration.
Excellent attention to detail.
Excellent organisational skills
Flexible / Adaptable with ability to travel within EMEA and Globally.