| POSITION TITLE: |
Senior Culinary Service Executive - Hot Kitchen |
| REPORTS TO: |
National Culinary Manager |
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| Key Responsibilities |
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- To call on Customer on a regular basis as required by the SE/Regional manager. These calls should include an approved technical demonstration
- To pursue conversion from Dairy Cream to Non Dairy Cream(Whip Topping)
- To give technical advice to Customers on all aspects of Hot Kitchen application of non-dairy products. To be seen within the industry as the experts in Non Dairy
- To provide update information on recipe development of Sauces and Gravies for the Food Service industry.
- To understand customer requirements and give guidance on proper use of all RKPL products.
- To conduct product demonstration, Recipe preparation and to provide new recipes, and follow through/training on technical issues. This should include all aspects of successful kitchen operations.
- To trouble-shoot customer technical problems
- To assist the Customer to grow his business
- To encourage the introduction of new products by the Customer that will increase consumption of Rich’s products.
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Desire Candidate Profile : |
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- Degree/Diploma in Catering technology/Hotel Management/Diploma in Craft Cookery
- 2-4 years experience in hot kitchen in Hotel/ Restaurant is required out which necessary to be at the level of CDP for the last employment.
- Technical knowledge and hands-on experience in pastry/cake making and decorating.
- Basic knowledge of distribution channel.
- Good presentation skills, outgoing, like to deal with people at different levels.
- Possess a desire to learn and share knowledge.
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