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Job Summary: We are seeking a chef to develop and supervise the production of fifth-range recipes, ensuring quality and regulatory compliance. Key Highlights: 1. Joining a pioneering project in the collective catering sector 2. Indefinite full-time contract with professional development opportunities 3. Collaborative work environment and multidisciplinary team **Description:** ---------------- At **Serunion**, a collective catering company with over 30 years of experience in the sector and a market leader, we are looking to hire an experienced **chef** for our Central Kitchen in **San Fernando de Henares, Madrid**. **Responsibilities:** * Design and develop new fifth-range dish recipes, ensuring optimal flavor, texture, and shelf life. * Collaborate closely with the Executive Chef to refine cooking, packaging, and shelf-life processes. * Conduct product testing, sensory analysis, and formula adjustments based on results and feedback. * Document technical specifications, nutritional information, and standard operating procedures. * In later stages, supervise and coordinate production of selected dishes, ensuring traceability and quality. * Ensure compliance with food safety regulations (HACCP, APPCC) and good manufacturing practices. **We Offer:** * Immediate incorporation into a pioneering project within the sector. * Indefinite full-time contract. * Competitive salary commensurate with experience and professional merit. * Continuous training plan and opportunities for professional development. * Excellent team-oriented working environment with a multidisciplinary team. **Once you apply for this position, you will receive a WhatsApp message containing a link to quickly and easily complete your virtual interview with DANI. Please stay alert and prepare to take the next step in your career journey with Serunion!** At Serunion, we aim to build a diverse and committed team where everyone has the opportunity to develop their potential and contribute to our company’s success. We encourage you to apply and become part of our inclusive team! **Requirements:** --------------- * Higher Vocational Training qualification in Culinary Arts and Gastronomy, Hospitality, or related field. * Minimum 2–3 years of professional chef experience; additional experience in R\+D or production departments is highly valued. * Solid knowledge of modern culinary techniques, natural preservatives, and vacuum packaging. * Ability to conduct sensory analysis and basic use of recipe management or food ERP software. * Rigor, proactivity, and results orientation. * Strong communication skills and ability to work effectively in a team. * Flexibility to adapt to phased testing and production cycles. **Desired Competencies:** * Prior experience in industrial food companies or catering firms. * Knowledge of nutrition and allergen labeling. * Technical English (reading manuals and technical sheets). * Skills in culinary project management and launch planning.
