Responsibilities:
The candidate will be responsible for the following:
Conduct culinary demonstrations at events, fairs and exhibitions.
Business development – source and visit potential clients.
Co-work and manage specialized distributors network in the region.
Maintain and update customer database with in-house company software.
Active participation in specialized exhibitions in the hospitality sector, particularly exhibitions that provide the opportunity to promote products.
Market development in the region.
Qualifications and Requirements
To be considered for this role, you must meet the following criteria:
Possess a diploma in catering and hotel management.
Organized with the ability to work under minimal supervision.
Have excellent presentation skills.
Proficient in English and French – both written and oral (advanced level).
Be willing to travel.
Experience
The suitable candidate must have a minimum of 3 years experience as a Head Chef, Ex Sous Chef, Sous Chef or a Senior Chef de partie. Experience in administration, finance and sales would be an advantage.
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