Culinary Business Development Chef

Ghezaa Group is expanding across multiple markets and building a new generation of commercially accountable chefs.

Note: This is not a kitchen operations or demo chef role.

This is a revenue-driving, account-closing, category-building role.

We are hiring chefs who can walk into a hotel kitchen, diagnose operational challenges, build culinary solutions, influence decision-makers — and convert that influence into supply agreements.

You Will Operate Across All Major Food Categories:Fresh & Frozen (Beef, Poultry, Seafood)Dairy & CreamsBake & Sweets IngredientsCooking & Pantry EssentialsBeverages (Coffee solutions, syrups, hydration)Your mission is simple: Turn technical authority into measurable commercial growth.

Key Responsibilities:Commercial PerformanceSupport and drive monthly revenue targetsAcquire new HORECA accountsAchieve demo-to-order conversion rate of 50%+ within defined cycleGrow SKU penetration inside strategic accountsDrive cross-category bundle sellingYou will be expected to close business — not just present products.Menu & Commercial Application DevelopmentDevelop volume-driving recipes across categoriesPropose cost-engineered solutions to improve client marginsCreate seasonal & trend-driven menu conceptsBuild application case studies to support salesCreativity must translate into volume.Training & EnablementDeliver structured product training to clientsTrain sales & marketing teams on product functionalityOnboard new accounts with clear usage SOPsImprove reorder frequency through correct applicationCompetitive Intelligence & Product BenchmarkingMaintain deep knowledge of product specs & technical functionalityCreate strong selling stories (performance, taste, profitability)Provide ground-level market feedbackSupport category development with practical insightsBrand & Market RepresentationRepresent Ghezaa at key culinary events & exhibitionsAct as technical spokesperson in media or shootsSource menu trends and competitor insights from the fieldBuild strong personal credibility in the professional chef community

5–10+ years professional HORECA kitchen experienceExecutive Chef / Corporate Chef / Senior Sous background preferredStrong network in hotels, restaurant groups, or bakery chainsExperience working with food distributors or suppliers preferredComfortable discussing pricing, margins, and volume commitmentsProven ability to influence purchasing decisionsStructured, KPI-driven mindsetConfident presenter and negotiatorWilling to travel within assigned market