Chocolate Product Manager

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry.

We are the world's leading manufacturer of high-quality chocolate and cocoa products.

We are a business-to-business company serving the entire food sector, from the cocoa bean to the finest chocolate product.

We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future.

We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide.

This position requires a detailed understanding of the development process and advanced knowledge of technologies to contribute to project objectives and outcomes.

• This role executes the Customer Product Development & Product Expert function within Australia and New Zealand.
• The role acts as the face to the customer by advising customers on application and choice of the right product suitable for their setup.
• The role also faces the factory as the technical lead (Product Expert) for the respective projects which he/she leads.

Main responsibilities:

1. Maintain a good overview of projects for the accounts and customer capabilities.
2. Act as the face to the customer by advising customers in application and choice of the right product range.
3. Work closely with Sales and Marketing linked to specific product or application needs.
4. Provide technical support to existing and new customers and create new market opportunities.
5. Assure development of internal and external clients' relations and maintain communication.
6. Present findings such as customer needs and views internally to achieve shared goals.
7. Ensure that a long-term application service is maintained and reviewed with all customers.

Technical responsibilities:

1. Request internal and external sensory tests with QA.
2. Support Process Engineer during Industrial trials when required.
3. Assess the request from a technical Point of View.
4. Identify, inform and organize project members and stakeholders.
5. Collaborate with Subcontractors for NPI at their Facilities.
6. Support OSCO in defining the business cases for investment.
7. Analyze customer or competitor Sample.
8. Define primary, secondary and tertiary packaging requirements.

About you

Bachelor / Master Degree in Food Science / Food Technology preferred.

Demonstrated experience in the Food Industry.

Knowledge of the chocolate industry is preferred.

Demonstrated capability in project management.

Experience in Sales or customer interaction.

Good knowledge of working tools (MS Office, Google Suite).

Fluent Business English.

Foundation knowledge and qualification as a professional food scientist/food technologist.

Demonstrated experience in professional, commercial product development in a multinational FMCG company.

Demonstrated experience in the Australian and/or New Zealand markets.

Well-developed stakeholder management and communication skills.

Analytical mindset with an eagerness to learn and take ownership.

Demonstrated ability to work in a complex, fast-paced environment with evolving customer requirements.

Entrepreneurial spirit and passion to deliver quality outcomes.

Consumer and customer-oriented mentality.

Demonstrated Project Management skills.

Create a solution-driven and problem-solving attitude.

Hands-on mentality and determined to always deliver against objectives.

Being open to and adapting quickly to new sales and marketing approaches.

Compliant with regulations across multiple jurisdictions and corporate standards.

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 believe in doing well by doing good and reinvesting in the communities we operate.

We are very proud of who we are and what we do.

We are always looking for talented people to help us have a positive impact on our industry and beyond.