Chocolate Academy Chef
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 will support the Head of Chocolate Academy in promoting the Barry-Callebaut brands locally in Belgium, while contributing to its international reputation and further building the brands globally. The role focuses on delivering customer sessions, offering technical expertise, developing products, and providing training, with a special emphasis on strengthening the brand locally while contributing to global initiatives when needed.
Key Responsibilities Include
1. Customer Engagement & Training:
Lead customer sessions and training programs for both local and international clients. Provide in-depth product knowledge, offering technical expertise and hands-on training to customers and internal teams.
2. Brand Promotion & Support:
Act as an ambassador for Barry-Callebaut’s brands at a local level in Belgium, helping to raise brand awareness through events, demonstrations, and tastings. Support marketing and sales teams with brand development activities.
3. Chocolate Academy Operations:
Manage and deliver training courses at the Chocolate Academy in Wieze, Belgium. Oversee course preparation, including product ordering, ingredient measurement, and equipment setup. Ensure the Academy’s kitchen and facilities are maintained to a high standard.
4. Product Development & Innovation:
Lead recipe development and innovation efforts, focusing primarily on the local market and contributing to global brand initiatives. Test new products, refine existing recipes, and collaborate with CI&TS teams to meet both local and global needs.
5. Event Representation & Support:
Represent the Chocolate Academy and Barry-Callebaut’s brands at key external events, fairs, and trade shows. Prepare for these events, managing logistics and assisting with product demonstrations, client interactions, and Q&A sessions.
6. Client & Sales Support:
Assist the sales team by providing technical support for customers, answering questions, and offering guidance on how to best use Barry-Callebaut’s products. Contribute to the development of new tools and training programs that promote the brands and products.
7. Collaboration with Internal Teams:
Work closely with the Head of the Chocolate Academy to refine training programs, ensuring they align with the Academy’s goals. Collaborate with marketing, sales, and CI&TS teams to share insights and drive innovation.
8. Administrative & Operational Duties:
Manage the Academy’s kitchen inventory and equipment. Handle administrative tasks related to training programs, including scheduling, resource management, and follow-ups.
About You
9. Advanced education in pastry, confectionery, chocolate processing, or a related field. A specific degree in chocolate processing is preferred.
10. 5+ years of experience in pastry, confectionery, or chocolate work, with at least 3-5 years of leadership experience. International experience is an advantage but not a necessity.
11. Skills: Strong knowledge of pastry, chocolate, and confectionery techniques.
12. Proven ability to develop and innovate recipes.
13. Strong communication and public speaking skills. Ability to manage multiple tasks and work in a fast-paced environment.
14. Deep expertise in chocolate, pastry, and confectionery techniques, with an understanding of both production and presentation.
15. Experience in recipe development, product testing, and providing technical support.
16. Familiarity with the B2B food market, including pastry shops, chocolate shops, hotels, and restaurants.
17. Experience working with sales teams and supporting brand awareness initiatives.
18. Languages: Full proficiency in English plus Dutch and/or French is required.