203 Culinary Experts jobs in the United Kingdom

My client is a global leader in the flavour and food ingredients marketplace, due to continued business growth, they are now looking to recruit a Senior Culinary Applications technologist to join their team in the UK.

DUTIES AND RESPONSIBILITIES

• Reporting to the R&D Technical Manager, you will be responsible for creation and modification of Semi Processed Food (SPF) incl. seasonings, flavours, and ingredients for application on/in meat and culinary food products for the relevant UK/EMEA savoury market areas.
• The creation/development of SPFs or Compound Flavour will be in response to project briefs from customers as well as proactive innovation to maintain existing business and develop new business in a dynamic savoury culinary category.
• You will create and modify (as appropriate) formulations and recipes to deliver industrial standard culinary applications meeting project requirements; including but not limited to:
  • Meet Technical Requirements
  • Nutritional Calculation
  • Meet Cost Targets including Cost in Use Calculations
  • Timely Delivery of Projects and Applications
• You will attend client visits as required to meet project outcomes presenting products in culinary application and promotion of proactive initiatives.
• You will provide R&D support to customers as and when appropriate; covering the use of flavours & seasonings, recipe design, technical advice and manufacturing.
• This role requires a deep understanding of food flavour applications, ingredients, seasoning creation, regulations and guidance governing this, a strong customer focus, and the ability to work effectively in cross-functional teams.

REQUIREMENTS

• You will be expected to have relevant qualifications in a scientific/food science related subjectat higher education level (degree or similar).
• A minimum of 5 years suitable work experience, preferably in a savoury NPD role within the flavour, seasoning or food ingredients Industry.
• You should have a good up to date working knowledge of culinary food, flavour and ingredients in the UK and Ireland food industry.
• Holds passion and creative flair to research and showcase innovation in culinary and meat trends in the UK and beyond.

This position is based at the companies facility in Derbyshire, and is site based with occasional UK and European travel.

Excellent remuneration package.

My client is a global leader in the flavour and food ingredients marketplace, due to continued business growth, they are now looking to recruit a Senior Culinary Applications technologist to join their team in the UK.

DUTIES AND RESPONSIBILITIES

• Reporting to the R&D Technical Manager, you will be responsible for creation and modification of Semi Processed Food (SPF) incl. seasonings, flavours, and ingredients for application on/in meat and culinary food products for the relevant UK/EMEA savoury market areas.
• The creation/development of SPFs or Compound Flavour will be in response to project briefs from customers as well as proactive innovation to maintain existing business and develop new business in a dynamic savoury culinary category.
• You will create and modify (as appropriate) formulations and recipes to deliver industrial standard culinary applications meeting project requirements; including but not limited to:
  • Meet Technical Requirements
  • Nutritional Calculation
  • Meet Cost Targets including Cost in Use Calculations
  • Timely Delivery of Projects and Applications
• You will attend client visits as required to meet project outcomes presenting products in culinary application and promotion of proactive initiatives.
• You will provide R&D support to customers as and when appropriate; covering the use of flavours & seasonings, recipe design, technical advice and manufacturing.
• This role requires a deep understanding of food flavour applications, ingredients, seasoning creation, regulations and guidance governing this, a strong customer focus, and the ability to work effectively in cross-functional teams.

REQUIREMENTS

• You will be expected to have relevant qualifications in a scientific/food science related subjectat higher education level (degree or similar).
• A minimum of 5 years suitable work experience, preferably in a savoury NPD role within the flavour, seasoning or food ingredients Industry.
• You should have a good up to date working knowledge of culinary food, flavour and ingredients in the UK and Ireland food industry.
• Holds passion and creative flair to research and showcase innovation in culinary and meat trends in the UK and beyond.

This position is based at the companies facility in Derbyshire, and is site based with occasional UK and European travel.

Excellent remuneration package.

• Lead and manage the kitchen team, including training, scheduling, and performance evaluation.
• Develop innovative and appealing menus, considering seasonal ingredients, dietary requirements, and cost control.
• Oversee all food preparation, cooking, and presentation to ensure consistency and quality.
• Manage inventory, stock control, and ordering of food and supplies to minimize waste and control costs.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (e.g., HACCP).
• Maintain kitchen equipment and facilities, ensuring they are in good working order.
• Collaborate with management on menu planning for events and client requirements.
• Control food costs and manage the kitchen budget effectively.
• Foster a positive and collaborative working environment within the kitchen team.
• Stay current with culinary trends and industry best practices.
• Contribute to overall business success through exceptional food quality and operational efficiency.

• Proven experience as a Head Chef, Sous Chef, or in a similar senior culinary role.
• Demonstrated expertise in menu planning, food preparation, and presentation.
• Strong leadership and team management skills.
• In-depth knowledge of food safety standards and regulations.
• Excellent understanding of cost control and budget management.
• Creative flair and a passion for high-quality cuisine.
• Ability to work effectively under pressure and manage multiple priorities.
• Strong organizational and problem-solving skills.
• Relevant culinary qualifications or certifications are highly regarded.
• Excellent communication and interpersonal skills.

• Assist in the preparation of ingredients for various dishes.
• Learn and execute cooking techniques under the guidance of senior chefs.
• Prepare and cook menu items to high standards of quality and consistency.
• Ensure all food is presented attractively and meets aesthetic requirements.
• Maintain strict adherence to food hygiene and safety regulations (HACCP).
• Clean and sanitize kitchen equipment, surfaces, and utensils regularly.
• Assist with stock taking, inventory management, and receiving deliveries.
• Learn about menu planning and recipe development.
• Contribute to maintaining an organized and efficient kitchen environment.
• Operate kitchen machinery and equipment safely and effectively.
• Follow instructions from Head Chef and Sous Chef accurately.
• Develop skills in specific culinary areas, such as pastry, butchery, or sauce making.
• Participate actively in all training sessions and practical assessments.
• Uphold the restaurant's standards for quality and service.

• No prior professional cooking experience required; passion for food is essential.
• Basic literacy and numeracy skills.
• Ability to follow instructions and work as part of a team.
• Good physical stamina and ability to stand for extended periods.
• Willingness to work flexible hours, including evenings and weekends.
• A proactive attitude and a strong desire to learn and improve.
• Commitment to completing the full apprenticeship program.
• Interest in culinary arts and a desire to build a career in the food industry.
• Understanding of basic health and safety principles.
• Reliable and punctual with a strong sense of responsibility.

• Conceptualize, develop, and refine innovative menus and signature dishes.
• Lead culinary research and development, staying ahead of industry trends.
• Ensure the highest standards of food quality, presentation, and consistency.
• Collaborate with remote culinary teams and stakeholders to execute new concepts.
• Manage recipe development, costing, and nutritional analysis.
• Source high-quality ingredients, establishing strong relationships with suppliers.
• Develop and maintain rigorous food safety and hygiene protocols.
• Conduct tasting sessions and provide feedback for menu improvements.
• Manage culinary project timelines and budgets effectively.
• Train and mentor junior culinary staff remotely.

• Professional culinary degree or equivalent experience.
• Minimum of 10 years of progressive experience in professional kitchens, with at least 5 years in a Head Chef or Executive Chef role.
• Demonstrated expertise in menu engineering, food costing, and inventory management.
• Proven ability to innovate and create unique culinary experiences.
• Exceptional understanding of global cuisines and culinary trends.
• Strong leadership, communication, and organizational skills.
• Proficiency in recipe development software and digital collaboration tools.
• Experience working effectively in a remote or distributed team environment.

• Develop and implement standardized operational procedures for all kitchen functions.
• Oversee menu engineering and cost control, ensuring profitability while maintaining quality.
• Manage inventory, procurement, and supplier relationships.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Lead and mentor kitchen teams remotely, fostering a culture of excellence and collaboration.
• Monitor kitchen performance through data analysis and implement improvements.
• Develop and manage operational budgets for kitchen departments.
• Conduct remote quality control checks and provide constructive feedback.
• Collaborate with marketing and menu development teams to introduce new offerings.
• Troubleshoot operational challenges and implement effective solutions.

• Conceptualize, develop, and refine new menu items and food products.
• Conduct market research on food trends, consumer preferences, and competitor offerings.
• Develop detailed recipes, including ingredient lists, preparation methods, and cooking instructions.
• Perform food costing and analyze profitability of new product concepts.
• Conduct taste panels and gather feedback to iterate on recipes and products.
• Collaborate with R&D, marketing, and operations teams on product development projects.
• Ensure new recipes are scalable for production and meet quality and consistency standards.
• Maintain knowledge of dietary restrictions, allergens, and nutritional guidelines.
• Create visually appealing presentations of new food concepts.
• Manage culinary development timelines and project deliverables.

• Culinary degree or equivalent professional experience in the food industry.
• Minimum of 5 years of experience in recipe development, menu planning, or culinary innovation.
• Proven expertise in various cooking techniques and a broad understanding of different cuisines.
• Strong knowledge of food safety, sanitation, and regulatory requirements.
• Excellent creativity, palate, and ability to identify emerging food trends.
• Proficiency in food costing and basic financial analysis.
• Strong communication, presentation, and interpersonal skills.
• Ability to work independently, manage multiple projects, and meet deadlines in a remote setting.
• Experience with digital tools for recipe management and collaboration is a plus.
• A passion for creating exceptional and innovative food experiences.