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Sensory Coordinator New

01-04-2018

SIC CACAOS

Douala

824

CDI

0

SIC CACAOS

JOB ADVERTISSEMENT: Sensory Coordinator

Location:  Douala (CMDO), LT, CM, 570

Barry Callebaut is the heart and engine of the cocoa and chocolate industry. We are looking for Sensory Coordinator in Cameroon for Douala. Our broad range of products and services span all aspects from cocoa sourcing to fine chocolate products, which are loved by people of all ages worldwide. We are passionate about our business and work hard every day to ensure that there is enough chocolate in the world. Nothing is more important to our success than the combined expertise of more than 9000 Barry Callebaut employees around the world. Our international focus in the fascinating world of cocoa-growing and chocolate are the colorful backdrop for our many functions across a wide range of disciplines. In addition to sharing a passion for chocolate, Barry Callebaut employees live our other corporate values every day - customer focus, entrepreneurship, integrity and team spirit. We are committed to making sure that they have the right skills, know-how and deep understanding of our customers and their needs. Engaging and developing our employees is the key to our success. Because our business focus is so broad, the scope of career opportunities within Barry Callebaut can cover many functional areas.

DESCRIPTION OF TASKS:

  • Daily Sensory program
  • Panel selection
  • Maintaining the sensory panel
  • Reference satndards,
  • Process monitor
  • Sensory data analyses and Incident investigation
  • Control of panel and support
  • Co-ordinate complaint management
  • Panel Training

IDEAL CANDIDATE PROFILE:

1. Education

  • Bachelor / Master Degree in Quality Management, or in Science, or in Food Science, or equivalent field

2. Experience

  • At least 2 years of experience in a position of Quality specialist, preferably in an industrial environment; Sensory experience would be an asset.
  • A 1-2 years of experience in food safety and/or manufacturing.

3. Specific knowledge, competencies and skills required

  • Strong multitasking abilities
  • General knowledge of food technology. Good working knowledge of GMPs.
  • Correspond and interact professionally and ethically with all levels of the organization and customers/vendors.
  • Strong written & verbal communication skills, analytical ability, leadership strengths and ability to work effectively with a team are required (computer software skills to include
  • Google Work Apps, Word, Excel and PowerPoint required).
  • Excellent communication skills (presentation, report writing)
  • Excellent organizational skills and ability to prioritize workload
  • Good interpersonal skills
  • Ability to drive projects to completion
  • Sense of confidentiality
  • Passionate and enthusiastic
  • Fluent in English and French
  • Quick learner with ability to get familiar with unforeseen situations
  • Customer orientation
  • Knowledge in sensory analysis

HOW TO APPLY

To apply, please go to "careers" page on group BARRY CALLEBAUT website: www.barry-callebaut.com



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