Uni-Chef Inghams: Quality-Consistency-Convenience

Uni-Chef Inghams is a manufacturer & exporter of high quality, value added food products for the hospitality industry. Founded in 1979 by chefs Rolf Gschwind and Henri Leuzinger, Uni-Chef has grown by offering quality and consistent products, ideally suited to hotel banqueting and airline catering, with exemplary standards of service.

In March 1995 Uni-Chef became a part of the Ingham Group of Companies. Inghams Enterprises is Australia's largest poultry processor and supplier of further processed poultry with 17 processing operations throughout Australia - all of which are export plants approved by the Australian Quarantine and Inspection Service.

Product Development

As part of our ongoing commitment to product improvement & meeting customer requirements, Inghams & Uni-Chef recently commissioned a multimillion dollar research and development facility. Our R and D team which includes our own internationally experienced Executive Chef, will continue to develop specific products to customer requirements, while also conducting longer term strategic research and development to further enhance our product range and international competitiveness.

Quality - Consistency - Convenience

Uni-Chef's products are convenient and of consistent quality, free of artificial colouring and preservatives. Ingredients are first grade and sourced from a natural, unpolluted environment. We ensure our quality with all manufacturing carried out under the strict supervision of our qualified chefs, charcutieres and butchers. As an additional quality check, all cooked products are sampled by a testing panel each day prior to packing.

The consistency of our products is achieved through process control. Each product has been analysed by means of the HACCP principle (Hazard Analysis of Critical Control Points). From this analysis controls have been put in place to monitor the identified critical points at each step in the production process.

The convenience of Uni-Chef products is unsurpassed. Individual portions go straight from the oven to the plate. Our cooked roasts can be served either hot or cold, while our terrines simply need to be sliced and plated.

Export Markets

In export markets, Uni-Chef offers a range of filled and seasoned chicken breasts and thighs, cooked chicken roasts and a selection of seafood and chicken based terrines. These products are being widely used in hotel banqueting, on hotel buffets, in convention centres and in airline catering. This range is complemented by Inghams further processed poultry & turkey products for the retail and food service sectors.

Uni-Chef has experienced significant growth in exports over recent years. This growth has come about through the supply of quality, cost effective, labour saving products backed up by a superior standard of customer service. With our location only 30 minutes south of Sydney's international airport, we often have stock items delivered to our markets by air freight within 24 hours.

Uni-Chef and Inghams are committed to the international market place and to developing long term relationships with end users.With our continued firm commitment to product and service excellence, research and development, together with our enthusiastic, dedicated and professional team, we are well placed to meet the growing demands of hotels and airline caterers in the Asian region.

Uni-Chef Pty Ltd/Inghams Enterprises Pty Ltd
38 Waratah Street, Kirrawee NSW 2232 Australia. P.O. Box 392, Sutherland NSW 2232 Australia.
Telephone: (612) 9521 7722 Facsimile: (612) 9545 7550