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Laboratory Manager

Location: 

Kasimov (Ryazanskaya region), MOS, RU, 391300

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!

KEY RESPONSIBILITIES:

  • the certification of products;
  • participation in the activities of the HACCP group. Conducting internal audits, preparing and distributing audit reports. Training of employees in the HACCP program;
  • performing a touch control plan;
  • organization of calibration and verification of laboratory measuring equipment;
  • providing the laboratory with reagents and materials for production control;
  • registration, investigation and management of claims based on detected inconsistencies in the quality of raw materials;
  • maintenance of documentation on the pest control program, participation in joint audits of the enterprise by the company providing pest control services;
  • participation in the development and implementation of quality assurance procedures and instructions, participation in the development of necessary regulatory documents, specifications, technical specifications;
  • participation in inspections of external Supervisory bodies of sanitary-epidemiological and veterinary services, preparation of reports on the results.

TECHNICAL / FUNCTIONAL COMPETENCIES:

  • higher education (biology, chemistry, Microbiology, food technology);
  • team management experience;
  • experience in working with certification and Supervisory authorities;
  • experience in the microbiological laboratory for at least 4 years;
  • experience in SAP;
  • knowledge of laboratory analysis techniques for microbiological and physico-chemical research in the food industry;
  • knowledge of the laboratory equipment used;
  • knowledge of English at least intermediate level (ability to conduct a dialogue, correspondence).

CONDITIONS:

  • paying for meals;
  • opportunity to practice English;
  • corporate training system: introductory courses, trainings, e-learning system;
  • opportunity for professional and career growth.

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