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Flying Chef DACH

Location: 

Lebbeke-Wieze, BE, 9280

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

About the role

The Chocolate Academy Chef supports the customer journey and the Head of Chocolate Academy in the preparation of specific presentation and product development in response to commercial or marketing requests and participation in agreed training Programs of the Academy. He/she represents the Chocolate Academy during all related activities - customer session, marketing support, masterclasses,...

The Chocolate Academy Zurich is supporting the entire DACH region.

This role is based in Belgium ( Wieze).

 

Key responsibilities include

  • Lead customers session under the leadership of the Head chef Chocolate Academy for the entire DACH region.
  • Engage with our distribution network with distributors sales training, product training, demonstration for our customers or potential customers.
  • Lead relevant  Chocolate Academy courses, research answers internally and externally as needed, maintain resource notebooks and develop relevant recipes and content.
  • Lead the preparations for the Chocolate Academy classes: ordering products, measuring ingredients, setting up the equipment and keeping the area clean.
  • Teaching the classes and leading the activities related to them such as but not only - administrative work, shopping, getting the work stations ready, helping the participants, cleaning and preparation before the next class.
  • Maintain the Chocolate Academy kitchen inventory and ensure equipment maintenance.
  • Support peers and the Head of the Chocolate Academy in a variety of functions, such as: develop and modify recipes, respond to internal and external technical requests by phone and in writing in a timely manner
  • Test and develop recipes for the classes and R&D for industrial or gourmet customers.
  • Answer technical questions from the clients by phone or by email - build a trustable relationship with customers and peers.
  • Participate in special events and fairs - leading the preparation related to those events such as but not only - preparing the equipment and the products needed, helping with the installation of the stands and answering the questions of the clients.
  • Provide marketing and other internal departments with expected deliverables such as but not only - photoshooting, video shooting, expertise, recipes testing and development
  • Ensure the local development of Global brands identifying the right initiatives to support the sales development of the brand
  • Keep the relationship with the most important national Professional Schools and all universities.
  • Act as a local influencer within the internal barry Callebaut chef community and national chef community. Stay connected to the WE Ambassador network, specifically the ones in Germany and Austria.
  • Monitor the activity of the Chocolate Academy with the dedicated tool (Salesforce, CMR).
  • Actively participate in internal events such as regional or global meetings, World Chocolate Master, product launch - when relevant.
  • The chef of the Chocolate Academy DACH cluster is a member of the Chocolate Academy Zurich team. Consequently, his/her activities, when relevant to the broader team, can periodically be adapted by the Head Chef to the entire scope of the Chocolate Academy. 

 

About you

  • 5y+ of experience in Pastry , Confectionery , Bakery and ice-cream or horeca is a plus
  • Skills: digital initiatives ; communication ; office (powerpoint - excel - word) ; google
  • Language : German and English (full proficiency).
  • Team oriented with the ability to lead other towards a common goal
  • Travel requirements: around 2 weeks per month in DACH region
  • Others: The Chef Chocolate Academy must be comfortable being able to lift boxes up to 20Kg and spending the majority of the work day on their feet.  He or She must be able to have good time management skills and have the ability to undertake various tasks.
  • Deep knowledge of pastry and confectionery techniques
  • Degustation and food pairing skills
  • Knowledge of B2B market and production organization of pastry business, pastry shops, hotels , restaurants and chocolate shops
  • Basic knowledge of food manufacturing, chains, key accounts, instore bakery business organization
  • Strong communication & public speaking skills
  • Experience of working in a multi-cultural international environment
  • Strong business acumen
  • Organization and anticipation skills.
  • Proactive thinker and doer
  • Naturally curious, especially about food, products, and technologies
  • Stakeholder management
  • Strong influencing skills
  • Team player
  • Agile, open to change and positive mindset

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further information here.

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