5. Hospitality / Food and Beverage

Hospitality / Food and Beverage

From Hospitality, Kitchen or Food to the Cheese Factory. Discover your future in the dairy industry at Henri Willig in Heerenveen. Do you work as a chef, independent chef, sous-chef, baker, butcher, food service assistant or in the hospitality sector? And are you looking for more regular hours, better career prospects or a future-proof profession? Then a move to Henri Willig’s cheese factory in Heerenveen might well be the next step in your career. Many people don’t realise that the skills you’ve developed in a professional kitchen or food environment are a perfect fit for the work of a cheesemaker, operator or specialist within the dairy industry.

Your passion for food deserves a future

As a chef or food professional, you know better than anyone how important quality, flavour and craftsmanship are.

Every day, you work with:

  • Raw ingredients
  • Recipes
  • Food safety
  • Hygiene
  • Temperature control
  • Planning
  • Teamwork
  • Consistency

It is precisely this knowledge that provides an excellent foundation for a career in the modern food industry.

At Henri Willig, we produce high-quality Dutch cheeses every day, which are sold worldwide. In doing so, we combine traditional craftsmanship with modern production technology.

Hospitality / Food and Beverage

Why are more and more hospitality professionals choosing to move into the food industry?

Working in the hospitality industry is wonderful, but it also has its challenges.

Many professionals ultimately choose the food sector because of:

  • More regular working hours
  • Fewer evening and night shifts
  • More weekends off (depending on the role)
  • Good terms and conditions of employment
  • Training and career progression opportunities
  • Working in a stable and growing sector
  • A craft where quality is key

You’ll continue to work with food, but in an environment where you can also build a sustainable career path.

Hospitality / Food and Beverage

Who might be interested in switching?

Chefs and Self-Employed Chefs

  • You’re used to working with fresh ingredients and recipes every day.
  • You understand how important quality, timing and precision are.
  • That makes the move into the cheese-making trade surprisingly logical.

Bakers

  • Bakers, too, work in a process-oriented way and follow set recipes.
  • You know how small differences can have a major impact on the end product.
  • That precision is essential when producing quality cheese.

Butchers and Fresh Produce Specialists

Do you work with meat, delicatessen products or other fresh produce?

If so, you’ll already be familiar with:

  • Food safety
  • Temperature control
  • Quality standards
  • Artisanal production

This knowledge is also perfectly suited to the dairy industry.

Job vacancies

Full-time

Cheese-maker Trainee, Heerenveen (33.6 hours)

Heerenveen
Full-time Part-time

Operator Cheese factory Heerenveen (33.6 hours)

Heerenveen
Full-time

Operator Treatment line Heerenveen (36 hours)

Heerenveen
View all vacancies

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