Corporate Executive Chef

The Corporate Executive Chef is responsible for leading culinary innovation, product development, and client-facing presentations through the development of food, bakery, and pastry applications utilizing GNI products. The role combines culinary expertise, baking proficiency, and business development support to drive customer engagement, product adoption, and business growth.

Key Responsibilities:

Culinary Leadership

• Develop, test, and innovate food, bakery, and pastry products utilizing the company's products and ingredients, ensuring their effective application, functionality, and value in various culinary solutions.

• Create recipes, menus, and product concepts that highlight and maximize the use of GNI products for client presentations, demonstrations, and commercial applications.

• Ensure consistency, quality, food safety, and operational excellence across all culinary activities.

• Provide technical baking/culinary guidance, knowledge and support to internal teams and clients.

• Collaborate with internal teams to develop application-based solutions that showcase the versatility and quality of GNI products across different food service segments.

Baking and Pastry Development

• Develop and refine bakery and pastry products, including breads, cakes, desserts, and specialty baked goods.

• Research and introduce new baking trends, techniques, and ingredients.

• Ensure consistency and quality standards for all bakery and pastry products.

• Conduct baking demonstrations and training sessions when required.

Client Presentation and Field Operations

• Conduct client visits, food presentations, product demonstrations, and culinary workshops.

• Prepare and present food concepts, menu proposals, and customized solutions to prospective and existing clients.

• Represent the company at client meetings, trade shows, food exhibitions, and industry events.

• Gather customer feedback and market insights to support product and business improvements.

• Travel as needed to support client engagements and field activities.

Business Development

• Collaborate with the Sales and Business Development teams to identify new business opportunities.

• Support client acquisition and retention efforts through culinary expertise and presentations.

• Assist in developing proposals, product pitches, and customer solutions tailored to client requirements.

• Build and maintain strong relationships with key clients, partners, and stakeholders.

• Monitor market trends, competitor activities, and emerging industry opportunities.

• Contribute to achieving sales targets and business growth objectives through technical and culinary support.

Training and Collaboration

• Conduct culinary and baking training for internal teams and clients.

• Work closely with Sales, Technical, and Business Development teams.

• Participate in strategic planning and business growth initiatives.

• Mentor and develop technical team members as needed.

Qualifications

• Bachelor's Degree, Diploma, or equivalent training in Culinary Arts, Hospitality Management, Food Technology, or related field.

• Professional culinary certification is an advantage.

• Minimum of 5 years of experience in culinary leadership, executive chef, research and development, or related roles.

• Strong culinary and baking/pastry expertise.

• Experience in product development, menu engineering, and food presentations.

• Proven experience in client-facing roles, food demonstrations, and fieldwork.

• Exposure to sales support, business development, or account management is highly preferred.

• Strong knowledge of food safety, sanitation, and quality standards.