Diversity and Inclusion

Great part of a food business’ success is the “kept secret” recipes but at Big Chef we recognize our diverse staff as key ingredient. Through diversity ideas and experiences are shared by people from various places and many backgrounds … this makes us unique and yet, powerful.. at Big Chef we thrust in diversity as the strength that generates creativity. 
 
We welcome different talents, preferences and vision of the world as we aim to create an inclusive and pleasant work environment where everyone is included, feel valued and empowered to contribute their best … we acknowledge multi cultural experiences as qualities and differentiating factor to our competitive advantage --our eclectic and tasty products that satisfy the most discriminating palate.

Big Chef proudly holds MBE, SDB, WBE certifications.
Big Chef’s core values:
Respect
Integrity
Passion for food creation
Customer satisfaction

Going green

Big Chef is a health conscious company; being a health conscious company makes a difference on our pocket, our health and our planet with less impact on the environment (a little difference that helps).

Most of our packaging boxes are made with 100% recycled paperboard.
Our shipping department use reusable temperature control insulated packages.
Paper reuse, naturally!
We recycle our printer cartridges
We recycle our printer cartridges
Whenever possible, we buy natural / organic ingredients for our products.
We developed our handcrafted “made with natural / organic ingredients” dough… it is delicious, crispy and flaky… we are so proud of it! 
Most of our staff carpool – while they share a ride, they socialize and save money.
Some of our people ride a bicycle to work – although, they live relatively close, they exercise while saving gas.
We pay our bills online, for many years now...while using technology we save time; paper and money on fuel and stamps (pardon us, Mr. Post Office!).
We always keep our office’s air conditioning a couple of degrees up.
We drink tap water (we have a filtered water cooler) instead of buying plastic bottled water.
We replaced all our disposable dinnerware and flatware with reusable long time ago, besides they are more stylish anyway.
If available, we buy cleaning products concentrate and reusable containers to reduce packaging.
We use fluorescent bulbs, wherever possible, while they cost a bit more they lower our energy consumption.
And we are still working on: Unplugging electronics when not in use; turning lights off when we don’t use them; and using water conservatively … as a food company, concerned with food safety, we are constantly washing our kitchen and processing area.