Sebastien Grosdemange
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Sebastien Grosdemange
- Current 3 years and 2 months, since Apr 2023
R&D Manager Dry Central Europ
Solin
R&D dry expertise lead central Europ
• Lead Development Chefs Team • Culinary and technical design of Global and Regional projects cross category • Customer relation: defining culinary briefs, driving solutions according to customer needs, presenting innovation potentially relevant. • Concept creation in collaboration with Marketing and scientist • Coordinate /manage culinary quality and product’s functionality • Ensuring feasability from lab scale to production • Developing Chefmanship Capability internally and externally
- Current 15 years and 11 months, since Jul 2010Unilever
Global Product Development Manager – Lead Chef Unilever Foodsolutions
• Lead Development Chefs Team • Culinary and technical design of Global and Regional projects cross category • Customer relation: defining culinary briefs, driving solutions according to customer needs, presenting innovation potentially relevant. • Concept creation in collaboration with Marketing and scientist • Coordinate /manage culinary quality and product’s functionality • Ensuring feasability from lab scale to production • Developing Chefmanship Capability internally and externally
- 1 year and 3 months, Apr 2009 - Jun 2010
R&D Chef Manager
Thiriet SA
• Leading R&D team • Culinary Development for Frozen Food & Beverage retail • External development with suppliers • Concept and idea generation for new product development
• Project Development for Global Retail cross category • Leading global Culinary innovation to ensure quality and feasibility from bench top to production • Collaboration with discover scientist team to develop long term projects • Patent development • Work stream leader for Global development products • Consumer - Customer Technical insights analyzes
- 1 year and 1 month, Feb 2006 - Feb 2007Unilever
Application Chef for Unilever Foodsolutions Global in Vlaardingen
• Innovation project Application cross category for Global • Customer presentation and culinary Development • Product development in collaboration with R&D, marketing and supply chain
• Culinary representative of Regional Innovation Center • Liquid and Dry product development for European market • Dressing formulation
- 2 years and 1 month, Aug 2002 - Aug 2004
Executive Sous-Chef at restaurant “Le Crocodile”, 3* Michelin in Strasbourg
Restaurant le Crocodile
• Elaboration of new recipes and menus • Cooking execution • Leading Kitchen Brigade warm partie
Ausbildung von Sebastien Grosdemange
- 3 years and 10 months, Sep 1994 - Jun 1998
LTRH - Restaurant Management -
Specialised in Michelin star Gastronomie and international cuisine
Sprachen
English
C1 (Fließend)
German
A1-A2 (Grundkenntnisse)
French
C2 (Verhandlungssicher / Muttersprachlich)
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