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Process Engineer (m/d/f)

Location: 

Hamburg, DE, 20539

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. 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. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

The Master Liquor Pressing Engineer provides technical expertise and support for the implementation, commissioning, and maintenance of cocoa pressing and cocoa butter deodorization processes and equipment. This role drives continuous improvement (CI) initiatives at the base site, ensuring optimal performance, cost efficiency, and product quality.

The Engineer will design, develop, and optimize processes, evaluate new technologies, and contribute to project teams by successfully executing projects or managing sub-tasks within larger initiatives. A strong analytical mindset and hands-on approach are essential due to the complexity of the linked production lines.

 

Key Responsibilities:

  • Develop and train process standards for cocoa pressing and deodorization streams.
  • Lead and drive CI initiatives to improve performance and efficiency.
  • Apply CI tools in collaboration with the local CI Leader.
  • Troubleshoot and resolve process issues in production operations.
  • Align processes with quality expectations and compliance standards.
  • Plan and execute trials, analyze results, and report findings.
  • Conduct experiments at lab and industrial scale to support process optimization.
  • Develop operators’ capabilities through coaching and training.

 

Qualifications:

  • Master’s degree in Engineering, preferably in Process Engineering or Food Technology.
  • Minimum 5 years in a highly process-oriented production environment.
  • Proven experience in process design and optimization.
  • Familiarity with computer simulations, modeling, and experimental planning.
  • SAP knowledge.
  • Project management methodologies.
  • Process management expertise (Lean / Six Sigma Green Belt, 8 Steps).
  • Fluent German & English proficiency.

Personal Competencies:

  • Strong analytical and conceptual skills.
  • Hands-on mentality with initiative and drive.
  • Ability to lead change and foster continuous improvement.
  • Structured and systematic approach to problem-solving.
  • Commitment to safety and quality 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 are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further information here.

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