Field Technical Sales Consultant - Chocolate & Pastry

Barry Callebaut Manufacturing Iberica SA.; Milano; Sur place; EUR 60 000 - 90 000; Plein temps

Avantages offerts par ce poste

Company car

Corporate credit card

Résumé du poste

Barry Callebaut Manufacturing Iberica SA. seeks a field-based technical sales specialist focusing on the gourmet artisan channel for pastry, bakery and chocolate applications.

You will support end-users, artisanal labs, bakery chains and food manufacturers, liaising with R&D, Commercial and Marketing to drive product development and trials. The role requires hands-on technical expertise in pastry and chocolate processes, strong problem-solving skills, and willingness to travel within the region.

Qualifications

• Proven experience in pastry, bakery, chocolate or cocoa-based ingredient applications within B2B food industry.
• Solid understanding of industrial and semi-industrial production processes (mixing, dosing, tempering, baking, cooling, packaging).
• Experience in technical customer support, application development or technical sales in food ingredients sector.

Responsabilités

• Develop and manage B2B customers within the gourmet artisan channel.
• Provide technical and application support on cocoa, chocolate, pastry and bakery ingredients; troubleshooting and process optimization.
• Bridge between R&D, Commercial and Marketing; support product development, trials and solution customization.
• Support sales activities through customer visits, technical presentations, demos and trials; scale-up processes.
• Deliver technical training, workshops and product presentations; represent the company at events.

Connaissances

Pastry applications

Chocolate/cocoa applications

Industrial processes

Recipe formulation

Travel readiness

Description du poste

Barry Callebaut Manufacturing Iberica SA. seeks a field-based technical sales specialist focusing on the gourmet artisan channel for pastry, bakery and chocolate applications.

You will support end-users, artisanal labs, bakery chains and food manufacturers, liaising with R&D, Commercial and Marketing to drive product development and trials. The role requires hands-on technical expertise in pastry and chocolate processes, strong problem-solving skills, and willingness to travel within the region.