Corporate Chef

at Grupo Arestora
Location Lugo, Tanzania, United Republic of
Date Posted May 18, 2021
Category Chef
Job Type Full-time
Currency TZS

Description

Description:

Grupo Arestora, HR and business performance consultancy, needs to incorporate a CORPORATE CHEF, for a company in the food sector located in the province of Lugo. JOB MISSION: Gastronomic and culinary advice to the company's commercial and R&D departments, as well as to its clients, mainly in the HORECA and FOOD SERVICE AND INDUSTRY channels (trends, recipe formulation, presentation and promotion of food, training and support to the commercial network, etc.). MAIN FUNCTIONS TO BE DEVELOPED: * Training for internal and external sales teams. * Definition of technical argumentative line for the sale of products / solutions. * Support to the Commercial Department in the process of attracting strategic clients. * Support to our clients in the process of attracting new potential clients. * Technical support to internal and external sales teams to enhance business development. * Realization of professional cookbooks. * Realization of content for commercial promotion and marketing elements (Sales Folders, videos, R&D). * Development of recipes for food service and pastry & bakery (R + D + I). * Product presentations and tastings to clients. * Attendance and realization of gastronomic fairs, presentations and tastings. * Study trends in the HORECA channel, at the distribution level, consumers and needs. * Participate in the development and launch of new products. videos, R&D). * Development of recipes for food service and pastry & bakery (R + D + I). * Product presentations and tastings to clients. * Attendance and realization of gastronomic fairs, presentations and tastings. * Study trends in the HORECA channel, at the distribution level, consumers and needs. * Participate in the development and launch of new products. videos, R&D). * Development of recipes for food service and pastry & bakery (R + D + I). * Product presentations and tastings to clients. * Attendance and realization of gastronomic fairs, presentations and tastings. * Study trends in the HORECA channel, at the distribution level, consumers and needs. * Participate in the development and launch of new products