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Culinary Innovations Chef

About Kerry

Requisition ID 3865
Position Type FT Permanent
Recruiter #LI-KB1
Posting Type LI


At Kerry, our mission is to help nourish and delight consumers across the globe. Since our start as a dairy co-operative in Ireland in the 1970s, we've grown to employ over 24,000 people in more than 30 countries. Although we continue to provide dairy to the world, our expertise and offerings now include the customisation and production of ingredients, flavours and technologies across the food, beverage and pharmaceutical industry.

All day, every day, we draw on our values of Commitment, Teamwork, Excellence, Entrepreneurship and Value Creation as we partner with other industry leaders to bring better food, beverage and pharma products to consumers around the world. With over 4,500 employees across the Asia-Pacific, Middle East & Africa (APMEA), Kerry has many exciting opportunities at our many Development & Application Centres, Sales Offices and Manufacturing sites. Spread over 18 countries – and growing – Kerry plays a large role in supplying food & beverage solutions to this diverse region.


About the role

The Culinary Innovations Chef would be required to generate concepts and brilliant recipes which are aligned to the Innovation Platforms and defined business strategies to ensure that Kerry are valued by our customers for Taste and Nutrition innovation.  This role would suit a passionate  chef already in food manufacturing or looking to make the step into the food manufacturing industry.

Key responsibilities

  • To combine innovative and creative ideas and exceptional kitchen capability in developing products with commercial understanding of what will be profitable and practical to the business and the customer/end users.
  • Work closely with the Sales; R&D and Marketing Teams to support the delivery of leading edge insightful customer presentations and applications.
  • Effectively use creativity, enthusiasm,  strong culinary skills and commercial acumen to actively sell the benefits and added value for each new product developed.
  • Ability to understand & analyse a comprehensive brief from global brands/external customers regarding specific product requirements and develop this into a viable market ready product taking into consideration the constraints and processes of the manufacturing or operational facilities.
  • Ability to come up with creative ideas in line with current and future food trends and translate them into exciting and appealing menu and food offers.
  • Thoroughly research new ideas to identify market niches and opportunities to which existing products could be tailored and new products developed and keep up to date with the latest food trends in the market.
  • Be highly visual and sensory with a good sense of food presentation styles.
  • Interact with customers to find new and novel market opportunities for products.
  • Ability to be creative and cost-conscious in product development.
  • Participate in the sensory evaluations of current and new products.
  • Successfully and professionally participate in/conduct product presentations for internal and external customers.
  • Proven awareness of market, consumer and restaurant trends, as well as competitor activity
  • Manage and oversee the organization of the culinary innovation kitchen and presentation suite on a daily business. Ensuring proper standards in activity orginsation, kitchen basic stock levels, hygiene and sanitation are followed. At the same time ensuring that our customers both internal and external are always exposed to a professional culinary presentation environment.
  • Internally work closely with RD&A team supporting development activities that require culinary innovation input.
  • Manage multiple projects within established timelines.

Qualifications and skills

Person Specification:


Qualifications, Skills & Experience:

  • Minimum of 8 years’ experience as Chef Executive or Head Chef in Hotel /High-End Restaurants, or Technical Chef Advisor in Fast Moving Food companies
  • Excellent presentation and communication skills
  • Excellent foodservice sector and industry knowledge
  • Basic Food Hygiene Certification


Key Competencies:

  • Will bring a creative and innovative view, capitalizing on experience of working within the industry.
  • Will build strong relationships internally and externally
  • Able to bring real value to the business by having innovative mindset / approach as well having a keen eye for detail, being a true team player and being able to be positively self-critical.
  • Deep knowledge/experiences that goes alongside product / menu costing, sourcing ingredients and knowledge of food trends.

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