Away from Home Culinary Chef Manager - 1 Year

The Kraft Heinz Company is looking for a commercially oriented chef who sits at the intersection of culinary expertise and sales support. This is not a back-of-house kitchen role, it is a field-facing position designed to accelerate product adoption, deepen customer relationships, and drive sellout performance across Egypt's Away from Home channel.

Reporting directly to the National Sales Manager, the Culinary Manager works alongside the Key Account Manager on major hotel chains and QSR accounts, supports the RSM and USMs on mid-market AFH accounts, and travels nationally across Egypt wherever the commercial opportunity demands it.

Responsibilities:

1. Culinary Demonstrations & Product Application

• Design, prepare, and present live cooking demonstrations for executive chefs, F&B directors, and operations managers at hotel chains, QSR accounts, and catering institutions across Egypt

• Translate product features into practical kitchen applications — showing not just what the product is, but exactly how it integrates into a professional kitchen's existing workflow

• Develop tailored recipe concepts for each customer segment: haute cuisine applications for 5-star hotels, scalable and consistent recipes for QSR, and high-volume solutions for catering and institutional accounts

• Conduct product tasting sessions and menu trials at customer sites, adapting presentations to the specific cuisine style and kitchen capabilities of each account

• Support new product launches by being the first point of culinary contact — developing launch recipes and training materials before the commercial team presents to customers

2. Key Account Culinary Support (Hotels & QSR)

• Build direct relationships with executive chefs, sous chefs, F&B directors, and kitchen operations managers at key accounts — becoming their go-to culinary resource

• Support menu development projects at key accounts by proposing product integrations that solve real kitchen problems: cost reduction, consistency at scale, speed of service, or taste enhancement

• Attend quarterly business reviews with the KAM and key account contacts, presenting culinary performance data and new application ideas

• Follow up on product listings to ensure activation — a listing without usage is not a win; the Culinary Specialist is responsible for driving actual adoption in the kitchen

3. Distributor & Salesforce Culinary Training

• Design and deliver culinary training programs for distributor sales reps — equipping them with the product knowledge and basic application language needed to have credible conversations with AFH customers

• Train KH AFH Team on product features, kitchen applications, and how to handle customer objections related to culinary performance

• Build a simple, practical recipe bank — a collection of tested, Egypt-AFH-relevant recipes for each product — that the sales team can share with customers as leave-behind material

• Conduct quarterly training refreshers as new products are introduced or as the sales team identifies knowledge gaps in the field

4. Market & Culinary Intelligence

• Monitor food trends in Egypt's AFH market — tracking what is growing on hotel menus, what QSR chains are launching, what ingredients are gaining traction, and what competitors' products are doing in professional kitchens

• Conduct regular competitor product benchmarking: source competitor products, test them in the kitchen, and produce clear assessments of where the company's portfolio has a genuine culinary advantage

• Identify product gaps — where customer demand exists but the current product portfolio does not fully deliver — and provide structured feedback to the marketing and R&D teams

• Report culinary field intelligence monthly to the NSM: which accounts are experimenting with new applications, which products are gaining traction, and where there are early signs of product displacement by competitors

5. Menu Engineering & Cost Support

• Help key account customers understand the cost-in-use advantage of the company's products vs. alternatives — presenting data in terms that resonate with a professional kitchen manager: yield, waste reduction, preparation time, and plate cost

• Support hotel F&B directors in menu costing exercises that incorporate company products, making it easier for them to justify a switch or an upgrade in product tier

• Assist QSR operations teams in building product integration into their standardized recipes, ensuring consistency at scale across all franchise outlets

• Propose product consolidation opportunities — where one company product can replace two or three competitor items — simplifying the customer's supply chain and deepening the commercial relationship

6. Events, Trade Shows & Culinary Activations

• Represent the company at Egyptian and regional food service trade shows, culinary events, and hospitality exhibitions — conducting live cooking demonstrations and product showcases

• Design and execute culinary experience events for key accounts: chef dinners, product immersion days, and kitchen innovation sessions held at customer sites or at a company demonstration kitchen

• Support the marketing team in creating culinary content — recipes, application videos, and product usage guides — tailored to the Egypt AFH market

• Coordinate with the Ramadan and seasonal planning calendar to ensure product demonstrations and recipe packs are ready ahead of peak AFH consumption periods

Qualifications

• Culinary Arts degree or diploma from an accredited culinary institute

• Additional certification in food science, food technology, or professional cookery is an advantage

• Minimum 5 years of professional kitchen experience, with at least 2 years in a 5-star hotel, large resort, or major QSR chain environment in Egypt

• Demonstrated experience in an application chef, culinary trainer, or food service sales support role is strongly preferred

• Proven track record of working with FMCG food brands, food manufacturers, or ingredient suppliers in a B2B / AFH context

• Experience working across Egypt's resort destinations (Hurghada, Sharm El Sheikh, Marsa Alam) is a significant advantage

• Mastery of professional kitchen techniques across multiple cuisines — particularly Egyptian, Mediterranean, and international buffet styles common in Egyptian resort hotels

• Strong understanding of large-scale food production and the operational constraints of high-volume kitchens (consistency, speed, yield, food cost)

• Proficiency in recipe costing, portion control, and menu engineering

• Understanding of food safety, HACCP standards, and Egyptian food safety regulations

• High mobility and willingness to travel nationally across Egypt on a regular basis

• Strong relationship-building skills — able to earn respect from professional chefs while also being credible with commercial teams

• Self-motivated and able to work independently with minimal day-to-day supervision

• Basic proficiency in Microsoft Office for preparing training materials and reports

• Excellent Arabic and English communication — able to present confidently to hotel GMs, executive chefs, and QSR operations directors