Chef Analyst

Description

Job Summary: This role seeks a culinary professional to drive the national product portfolio through presentations, training sessions, recipe development, and events. Key Highlights: 1. Drive the national product portfolio. 2. Develop and present new preparations and recipe books. 3. Participate in product launches and culinary programs. **Location:** MX\- Headquarters (CDMX) **Years of Experience:** 3 to 4 years **Primary Objective:** Meet demand for client presentations and various area events by conducting BCTKs, focused developments, versatility testing for future products, sales force training, live sessions, client videos, and recipe book development to position the product portfolio nationally. **A Day in the Life of:** 1\.\- Delivers portfolio presentations to new clients across restaurant and co-manufacturer channels via BCTK to position portfolio products and generate consumption, supporting sales growth. 2\.\- Trains clients—digitally or in person—on proper product usage to ensure continued consumption based on benefits obtained. 3\.\- Creates and updates internal and client-facing recipe books to increase product usage opportunities, standardize costs, and introduce attractive innovations to boost consumption demand. 4\.\- Designs and presents seasonal and annual consumption-trend-based preparations to demonstrate portfolio versatility. 5\.\- Trains the sales force—physically or digitally—with functional and specific sales arguments to improve client engagement. 6\.\- Coordinates the YOCUTA program both locally and nationally, managing annual tracking and participating at the LATAM level. 7\.\- Supports new product launches by organizing and participating in required activities. 8\.\- Participates in the Chef to Chef Academy program and executes scheduled activities for the national CHEF DAY event. **What Will Make You Successful?** * Education: Bachelor’s Degree in Gastronomy. * 3 to 4 years of experience in hotels and restaurants, handling both savory and pastry kitchens. * Proficiency in savory cooking, pastry, and baking. * Proficiency in recipe costing. * Knowledge of Food Service. * Experience delivering training, portfolio presentations, and dish demonstrations to clients. * Experience filming recipes and explaining step-by-step preparation processes to the public. * Proficiency in Microsoft Office. * Strong interpersonal skills and ability to handle objections.