Chocolate Academy Chef

Barry Callebaut Group; Lebbeke; Sur place; EUR 55 000 - 85 000; Plein temps

Résumé du poste

Barry Callebaut Group in Belgium seeks a Chocolate Academy Chef to promote the Callebaut brand locally and contribute internationally. You will lead customer sessions, deliver training, and manage the Wieze Academy kitchen and facilities.

Role focuses on product development, testing, and collaboration with marketing, CI&TS and sales teams to strengthen the brand presence both locally and globally.

Qualifications

• Advanced knowledge of pastry, chocolate and confectionery techniques.
• 5+ years in pastry/chocolate work with 3-5 years in leadership.
• Experience in recipe development and product testing.
• Strong communication and public speaking skills.
• Familiarity with B2B food markets (pastry shops, hotels, restaurants).

Responsabilités

• Lead customer sessions and training for local and international clients.
• Promote Callebaut brands through events, demos and tastings.
• Manage and deliver training courses at the Wieze Chocolate Academy.
• Lead recipe development and collaborate with CI&TS teams.
• Support sales with technical guidance on product use.
• Coordinate with marketing, sales and CI&TS to share insights.

Connaissances

Public speaking

Training delivery

Client engagement

Product development

Brand promotion

Team collaboration

Multilingual English Dutch French

Formation

Advanced education in pastry/confectionery/chocolate processing

Bachelor's degree in chocolate processing (preferred)

Description du poste

About The Role

The Chocolate Academy Chef will support the Head of Chocolate Academy in promoting the Callebaut brand locally in Belgium, while contributing to its international reputation. 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

• 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.
• Brand Promotion & Support: Act as an ambassador for 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.
• 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.
• 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.
• Event Representation & Support: Represent the Chocolate Academy and 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.
• Client & Sales Support: Assist the sales team by providing technical support for customers, answering questions, and offering guidance on how to best use Callebaut’s products. Contribute to the development of new tools and training programs that promote the brands and products.
• 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.
• 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

• Advanced education in pastry, confectionery, chocolate processing, or a related field. A specific degree in chocolate processing is preferred.
• 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.
• Strong knowledge of pastry, chocolate, and confectionery techniques.
• Proven ability to develop and innovate recipes.
• Strong communication and public speaking skills. Ability to manage multiple tasks and work in a fast‑paced environment.
• Deep expertise in chocolate, pastry, and confectionery techniques, with an understanding of both production and presentation.
• Experience in recipe development, product testing, and providing technical support.
• Familiarity with the B2B food market, including pastry shops, chocolate shops, hotels, and restaurants.
• Experience working with sales teams and supporting brand awareness initiatives.
• Languages: Full proficiency in English plus Dutch and/or French is required.

You will be based in Wieze, Belgium.

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.