LATAM Sensory Quality Lead

Barry Callebaut Group; Monterrey; Presencial; MXN 900.000 - 1.300.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary

Benefits package

Workplace flexibility

Career growth

Descripción de la vacante

Barry Callebaut Group is seeking a Regional Sensory Coordinator to manage LATAM sensory quality, roll out global procedures, and support product development. The role ensures sites adopt standardized tasting methods and maintains first-time quality.

You will train local experts and liaise with European coordinators as needed for issues and improvements. Requires a degree in Food Sciences and 3–5 years in sensory evaluation, plus English proficiency.

Formación

• Bachelor's or master's degree in Food Sciences or related field.
• 3–5 years of sensory evaluation experience in consumer goods or food manufacturing.
• Conversational English (B2+).
• Quality systems and food safety certifications desirable.
• Strong communication and collaboration, with ability to present to diverse audiences.

Responsabilidades

• Lead the Sensory Quality Assurance Program in the LATAM region.
• Set up training for taste evaluation of ingredients and finished products with global guidance.
• Train local sensory experts according to the global program.
• Support and advise via regional sensory coordination for external requirements.
• Coordinate sensory tests for plants in the region and act as regional contact for customers.

Conocimientos

Strong communication

Collaboration

Presentation skills

English (B2+)

Educación

Bachelor's/Master’s in Food Sciences or related field

Herramientas

Sensory software

Descripción del empleo

Barry Callebaut Group is seeking a Regional Sensory Coordinator to manage LATAM sensory quality, roll out global procedures, and support product development. The role ensures sites adopt standardized tasting methods and maintains first-time quality.

You will train local experts and liaise with European coordinators as needed for issues and improvements. Requires a degree in Food Sciences and 3–5 years in sensory evaluation, plus English proficiency.