Intern Culinary R&D at The Kraft Heinz Company

Cooks

Intern Culinary R&D

The Kraft Heinz Company

Amsterdam, North Holland, Netherlands

On-Site

Entry

Starts in 2-3 months

posted 7 days ago

Vacancy Summary

Join our Culinary R&D team in Nijmegen to explore new tastes for our sauces category. This internship offers hands-on experience in a dynamic environment, collaborating with chefs from diverse backgrounds to innovate and create impactful culinary solutions.

Required skills

Refining

Innovation

Documentation

Video

Knowledge Sharing

planning

Media Coordination

Chef

Teams

Microsoft

Feedback

Culinary Techniques

Exchange

Communication Skills

Assessment

Design

Dutch

English

(D)MJOP

Communications

Culinary Arts

Social Media

Technology

Experimentation

Recipe Development

Support

Consumer Goods

Digital Communication

execution

Recruitment Process

Evaluation

Food Industry Knowledge

Make

Suite (Centric)

CAN

Regulation (EU) 2023/1542

Clear

Management

Performance

Learning

Prototyping

WELL

Culinary Expertise

Research and Development (R&D)

Trend Analysis

Screening

JOIN

Prototypes

English level

Fluent

Languages

English

Start date: February/March 2027 Duration: 6 to 7 months Location: Nijmegen

Join the Culinary R&D team in Nijmegen in exploring and discovering new unforgettable tastes for our Taste Elevation category (sauces). You will be working with a team of R&D chefs, exploring new tastes, techniques, or technologies that should deliver the KHC innovations of the future.

The candidate will have the great opportunity to work in an industrial environment with very strong culinary expertise. They will be able to see the direct impact of a chef's expertise and creativity to unlock strong business value. The candidate will be working in collaboration with a team of chefs from different backgrounds and nationalities. In addition, the intern will be participating in the day-to-day kitchen life and will be supporting the chefs on their daily projects, giving them the opportunity to see a large spectrum of chefs' work in the food industry.

Basic Requirements for All:

Strong communication skills and fluency in English, both written and verbal (Dutch is not a requirement except CTI, but other languages are a plus).
Enrolled at a university for at least 50% study load for the duration of the internship.
EU working rights are required (either EU Citizenship, studying in the Netherlands, or relevant student work visa).

Activities:

Assignments and key activities include:

Developing and strengthening culinary capabilities through hands-on application, experimentation, and knowledge sharing.
Exploring specific culinary techniques and technologies to assess their impact on products, added value, challenges, and versatility.
Applying relevant trend and technology insights to develop meaningful, consumer-centric MVPs and feasible culinary solutions.
Creating and refining prototypes based on project briefs, experimentation, feedback, and testing outcomes.
Developing relevant host food applications to demonstrate product and technology performance, versatility, and consumer relevance.
Planning and supporting culinary activations and testing sessions, including preparation, execution, evaluation, and internal showcasing of initiatives.
Delivering insights and a clear value proposition on how culinary techniques or technologies can benefit products and consumers.
Documenting recipes, prototypes, test methods, observations, results, and key learnings in a clear and structured way.
Collaborating with the KHC culinary Innovation Team and colleagues to create new products, exchange ideas, and support ongoing projects.

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