Trainee Chef

Kerry is the world's leading taste and nutrition company for the food, beverage, and pharmaceutical industries. Every day we partner with customers to create healthier, tastier, and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.
About the roleEnthusiasm for Culinary Arts and desire to creatively bring art and science together as part of innovative Food Taste experiences.Executes Kerry's Taste & Nutrition strategy for Food EUM (Meals, Meat, Bakery, and Snack) as an EUM-embedded culinary resource.Innovation-focused; drives Kerry Foundational Technologies to be used in creative products and best-in-class applications alongside Development & Application Scientists.Develops Culinary Gold Standard recipes to inspire the work of Development & Application Scientists.Key responsibilitiesRecord and relay detailed procedures and recipes through organized and accurate note taking, formula recording, and record filing.Support EUM Application Scientists to deliver inspired product tastings and presentations.Procure ingredients for product cuttings and culinary-inspired presentations.Provide trend insights to Marketing, RD&A, and customers from a Chef's perspective.Role model DEED and Insight Sales in leading innovations and new customer insights by leveraging market trends, consumer insights, customer needs & gaps, and Kerry's technologies to a selected account.Responsible for the appropriate handling and storage of food and supplies. Maintain safety & quality by following Serve-Safe standards.Maintain a hygienic workspace in the kitchen and dining areas by following established schedules, prescribed methods, and established standards.Adhere to safety procedures while operating kitchen equipment.Willingness to accept and provide feedback, both positive and constructive.Qualifications and skillsMinimum Culinary Diploma or Equivalent.Strong background in restaurant cookery and advanced culinary skills.Familiarity and competence with commercial restaurant & home kitchen equipment (fryer, grill, flat top, ovens, ranges, etc.).Must be able to stand for long periods of time in a laboratory setting and lift 25kg.
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