LATAM Sensory Quality Lead — Training & Coordination

Barry Callebaut Manufacturing Iberica SA.; Toluca; Sur place; MXN 520 000 - 720 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Flexible work environment

Diversity & inclusion initiatives

Career growth opportunities

Sustainability mission

Résumé du poste

Barry Callebaut LATAM is seeking a Regional Sensory Coordinator to lead the sensory QA program across LATAM, roll out global procedures, and ensure first-time quality. You will guide sites, collaborate with European coordinators, and support customer requirements with sensory expertise.

The role requires 3–5 years in sensory evaluation, a Food Sciences degree, and strong communication skills. Based in Mexico (Monterrey or Toluca) with on-site presence and opportunities for development in a

Qualifications

• Bachelor's or Master's in Food Sciences or related field.
• 3–5 years of sensory evaluation experience in consumer goods or food manufacturing.
• Conversational English skills (B2+).
• Quality Systems and Food Safety certifications (HACCP) desirable.
• Strong communication and collaboration skills.
• Ability to deliver clear, structured presentations to diverse audiences.

Responsabilités

• Lead the Sensory Quality Assurance Program in the LATAM region.
• Set up and run the training program for taste evaluation with global guidance.
• Train local sensory experts per global program and supervise testing.
• Coordinate sensory tests for plants due to capacity or expertise gaps.
• Serve as regional sensory contact for external customers and requirements.

Connaissances

Sensory evaluation

English proficiency

Communication & collaboration

Presentation skills

Formation

Bachelor's/Master’s in Food Sciences

Outils

Sensory software

Description du poste

Barry Callebaut LATAM is seeking a Regional Sensory Coordinator to lead the sensory QA program across LATAM, roll out global procedures, and ensure first-time quality. You will guide sites, collaborate with European coordinators, and support customer requirements with sensory expertise.

The role requires 3–5 years in sensory evaluation, a Food Sciences degree, and strong communication skills. Based in Mexico (Monterrey or Toluca) with on-site presence and opportunities for development in a