Customer Specialist

International Schools Partnership; Comunidad Valenciana; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

An established industry player is seeking a passionate culinary leader to innovate and develop new recipes and culinary products. This role involves menu design, supplier collaboration, and team training to ensure high-quality standards across all locations. You will work closely with various departments to align culinary initiatives with the company's strategy while adhering to food safety regulations. If you thrive in a dynamic and multicultural environment and possess a flair for creativity in the culinary arts, this opportunity is perfect for you to make a significant impact.

Formación

• 5+ years of experience in culinary product development in organized restaurant chains.
• Proficiency in data management for cost control and procurement.

Responsabilidades

• Develop and update menus based on market trends and performance.
• Train kitchen staff and ensure adherence to food safety regulations.

Conocimientos

Creativity

Team Management

Data Management

Communication Skills

Knowledge of Food Safety Regulations

Educación

Professional degree in Gastronomy

Culinary Arts

Herramientas

Menu Management Tools

Office Tools

Descripción del empleo

Avolta is the world’s leading travel experience player. With a traveler-centric philosophy and a geographically diverse network, the travel retail and F&B company addresses the needs of up to 2.3 billion passengers each year, with 5,500 outlets in more than 75 countries across six continents. Guided by their Destination 2027 strategy and boosted by their recent combination with travel F&B giant Autogrill, the company is well positioned to realise their ambition to create a Travel Experience Revolution through their many locations at airports, motorways, cruise lines, seaports and railway stations amongst others.

Purpose of This Role

They will be responsible for leading the development of new recipes and culinary products for the group's concepts, ensuring consistency, quality, and profitability across all locations. Reporting to the Country Manager and working directly with the Operations and Training Management, their mission will be to carry out the necessary developments for openings and existing units in line with the company's requirements and aligned with market trends. Additionally, they will oversee the implementation of kitchen processes and the continuous training of the team in each restaurant, in collaboration with the training department.

Responsibilities

1. Menu Development and Design: Create and periodically update the menus for the concepts, considering results and market trends.
2. Innovation and Creativity: Experiment with new products and culinary techniques, developing unique proposals that enhance the brand's competitiveness.
3. Supplier Proposal Contribution: Leverage market expertise to suggest suppliers for sourcing the desired products.
4. Technical Documentation Development: Prepare the necessary technical documentation for product implementation, including cost breakdowns, technical sheets, and manuals, in collaboration with the training department.
5. Cost Control: Oversee ingredient costs, portioning, and waste management.
6. Team Training: Train the training team and collaborate on the implementation of new products/categories, ensuring proper execution across all sales units.
7. Performance Analysis: Work alongside the marketing department to analyze results post-implementation, aiming for continuous improvement and adjustment.
8. Regulatory Compliance: Ensure adherence to quality, food safety, hygiene, and well-being regulations across all operations.
9. Cross-Department Collaboration: Work closely with purchasing, marketing, and operations teams to align culinary initiatives with the company’s overall strategy, as well as with the company’s regional center of excellence.

What We Are Looking For

1. Professional degree in Gastronomy, Culinary Arts, or related fields.
2. Minimum of 5 years of experience in product development and/or culinary creation, preferably in organized restaurant chains.
3. Experience in team management and training of kitchen staff.
4. Proficiency in data management and office tools for effective cost control, recipe costing, and procurement management.
5. Creativity and innovation in the development of culinary products.
6. Ability to work under pressure in multidisciplinary and multicultural environments, adapting to dynamic settings.
7. Knowledge of food safety and public health regulations. Excellent communication and leadership skills.
8. Experience with menu management tools and data analysis.
9. Knowledge of international culinary trends.
10. Fluent or advanced English.