Emploi & Formation

Lab Coordinator – “Seoul Creative Lab” – One Savencia’

Le 14/10/2022

BACKGROUND

Valrhona SAS

We are a French chocolate manufacturer that has been making exceptional chocolate for chefs and gourmets since 1922

Located in Tain l’Hermitage, in the heart of the Rhône valley in France, we have been in Tain l’Hermitage ever since Alberic Guironnet first founded La Chocolaterie du Vivarais in 1922

Guironnet’s original chocolate factory is still in use. This is where we make pralinés, bonbons and our white chocolate

We now also have a second, larger factory on the edge of Tain l’Hermitage. This is where we make our dark and milk chocolate couvertures.

What drives us?

Provide the best chocolate to the best chefs in the best way possible

Improving the world of gastronomy by inspiring Chefs to excellence

Sustainable business: treating people and the environment responsibly

The relationships with people all along our value chain

What defines us?

Innovation, expertise, flavor, responsible business

Expertise along the cocoa value chain. We are planters, sourcers, producers and creators

Artisanal savoir-faire with industrial capabilities

About FSP - Food Service Premium

Food Service Premium is the mother organization under which Valrhona has regrouped itself along with its recent acquisitions.

The organization aims to provide the “essential premium pastry ingredients to Food Service Professionals (pastry chefs, bakers, restaurants, hotels and caterers) throughout the world”, but also to consolidate our market share across categories and markets.

The FSP Brands are Valrhona, Republica Del Cacao, Sosa, Chocolatree and Norohy

Weiss, another chocolate brand from FSP is excluded from this position.

Savencia Fromage & Dairy

Focusing on cheese specialties and high value added dairy ingredients, Savencia Fromage & Dairy is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide.

Savencia Fromage & Dairy is an independent family group listed with Euronext Paris.

THE POSITION

The Lab Coordinator’s role is to take the full management of the ‘One Savencia Collective Lab’ in Seoul Korea including i/ Reviewing and Following up the construction progress of the lab (between May till October, tbc) ii/ Managing the lab on a daily base (Utilities, Welcoming of guests, Cleaning management, etc…), iii/ Managing the annual ‘One Savencia’ pastry planning and updating it on a monthly / quarterly base iv/ sharing it on a iii/ Handling the Classes registration process and payment collection with future customers v/ Being the key contact with the Korean HQ office (Bakeplus – Savencia Dairy and Valrhona Selection pastry chefs & management team).

His/her main missions will be:

1/ Lab Construction Progress:

- Update on a weekly base the progress of the lab construction (Onsite visits, photos, link with the constructor, architect and HQ) vs initial schedule

- Update on a regular base actual spending vs initial budget

- Settle, review and prepare all necessary documentations (contracts with landlord, constructor, architects, utilities such as electricity, water, internet, cleaning, etc…)

- Key contact between Korean HQ office and all Lab stakeholders (Landlord, Constructor, architect, utilities)

2/ Lab Management:

- In charge of the servicing of the lab on a daily base (cleaning)

- Key contact with all utility’s companies (Electricity, Water, Internet, Cleaning, Insurance, landlords, etc…), in charge of all payments, contract management & updates

- In charge of the welcoming of the staff / customers

- In charge of the annual budget of the lab

3/ Annual ‘One Savencia’ Pastry Planning:

- Participate to the elaboration of the annual ‘One Savencia’ Pastry planning of the lab and report it to the team accordingly (Demos, Buffets à la technique, Classes, Photo Shootings, etc…)

- Communicate on a regular base the ‘One Savencia’ Pastry Planning to the team and include any potential amendments agreed with the team

- Control the right execution of the annual pastry planning and report any dysfunction

- Organize qualitative survey at the end of each pastry activities

- Ensure the good visibility and the good showcase of the brands and product distributed by Valrhona Selection & Savencia Dairy

- Participate to the preparation of all pastry activities

- Support chefs / BDS in ordering samples and keeping a right level of products in stock needed for all pastry activities

4/ Classes registration & Payment Collection process:

- Prepare all communication materials (Invitations, Save the Date, Flyers) for any ‘paid or unpaid’ pastry classes activities

- For Paid class activities, organize the bookings, payment collections, answers to customers, and Q&A

- Prepare all welcome kits & End of activities kits

5/ Key Lab representative with HQ Korean Office:

- Be the main contact with the Korean HQ (Pastry Chefs & Management team)

- Be the main contact with the Asia Valrhona school (L Ecole Valrhona Janpan)

6/ Internal Reporting:

- Report / manage / communicate lab budget status to the BDM & different stakeholders on a monthly base (pastry chefs, finance, management team)

- Report / communicate monthly activities (Pastry Activities, classes)

WHAT YOU WILL NEED

Office Management / Administrative skills

Great level of reporting
Operate with Discipline
Experience in office management

Client Oriented Mindset

Work directly with customers: before, during and after the classes and in daily correspondence
Ensure highest standard of all deliverables to clients in coordination with your management and the local distributor.
Passionate about gourmet food and the F&B universe, able to relate to customers’ environment.

Pastry / Savoury / Bakery knowledge

Attitude

Able to strike a balance in a Korean business environment, working along both local and international colleagues, partners & clients.
Not afraid to voice your own opinions.

Relation builder (good social skills), net-worker, able to bring people to cooperate.

Diplomat: able to achieve compromise, while protecting and fostering the interest of our company.
Open to change – continuously learning and improving your own skill set.
Take ownership of outcomes and responsible for your areas results.
Flexibility to adapt to constantly changing environment.

Values