Job Summary: A technical and commercial advisor who positions brand lines through high-impact demonstrations, specialized training, and development of innovative recipe books for the Horeca channel. Key Highlights: 1. Technical and commercial advisory services to position pastry brand lines. 2. Conducts masterclasses and workshops on fine pastry and confectionery. 3. Develops innovative recipe books and manages the Horeca customer portfolio. **Job Objective** To position brand lines through technical and commercial advisory services, high-impact demonstrations, and specialized training. The role is to demonstrate the versatility and profitability of the brands, transforming the product into the preferred solution for master pastry chefs and procurement managers, ensuring product rotation within the Horeca channel. **Responsibilities** * Field Technical Advisory: Conduct technical visits to key customers (Horeca) to demonstrate chocolate performance (tempering, shine, fluidity, and flavor). * Training and Demonstration: Conduct in-person "masterclasses" and workshops for potential customers, teaching tempering techniques, ganaches, confectionery, fine pastry, and milkshakes. * Recipe Book Development: Create practical and innovative applications (technical and cost sheets) for confectionery, fine pastry, fillings, decorations, milkshakes, and others—demonstrating product performance versus competitors and highlighting the brand’s competitive advantages. * Portfolio Management (Lima): Visit Horeca customers, key direct accounts, high-end pastry shops, and Lima-based distributors to ensure product presence. * Market Analysis: Identify trends in Lima’s gastronomic scene to propose new applications or products. * Product Validation: Report chocolate behavior under Lima’s climatic conditions (humidity/heat) and suggest technical or storage adjustments. **Profile Requirements** * Education: Degree in Gastronomy with proven specialization in Pastry and Chocolate-making. * Experience: Minimum 2–5 years in similar roles or as a Station Chef in high-end hotels/pastry shops. Prior experience in fast-moving consumer goods (FMCG) companies or industrial food suppliers is desirable. * Technical Skills: \* Expert-level mastery of tempering techniques (marble method, seeding, Mycryo). * In-depth knowledge of cocoa percentages and applications based on fluidity. * Cost and yield management (essential for convincing business owners). **Soft Skills** * Commercial Profile: Ability to close sales through technical expertise ("selling without appearing to sell"). * Effective Communication: Ability to speak confidently before audiences and instill trust among other industry professionals. * Results Orientation: Ability to work under coverage and sales volume targets. * Excellent communication: Commercial profile (healthy sales aggressiveness) and service orientation. Salary: S/.1,130\.00 \- S/.3,000\.00 per month Workplace: On-site employment
María García
Indeed · HR
María García
Indeed · HR
