Senior Product Solution Expert


Port Klang, MY, 42000

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!

About the role

This position requires a detailed understanding of the development process and advanced knowledge of technologies to contribute to project objectives and outcomes in Cocoa business.  The Product Solution Expert executes the Product Excellence function in-scope under the guidance of the Head of PD Cocoa. The Product Solution Expert strives for product excellence and drives for continuous product improvement and services to the market.  Responsible for cocoa customer projects in Asia Pacific, from project brief to factory scale up and customer application.

The Product Solution Expert gets guidance and support from the Head of PD cocoa on complex activities, ad hoc requests, and key issues in the execution of his/her duties. He/ She has a shared responsibility in bringing innovation to the Asia market.  The scope of the activities cover : APAC region Customers & Cocoa FM – Gourmet.  This role is to be based at Port Klang, Selangor or Pasir Gudang, Johor


Key Responsibilities include

  • Act as the heart and engine of the R&D department by consolidating and sharing in depth product knowledge, gained internally or through external interaction, shared with all of R&D
  • Lead cocoa customer project and ensure best in class product solutions as well as world-class product ranges by excellence in execution within project timeframe and provide outstanding speed to market
  • Develop plans, cost estimates and schedules for integrating the aforementioned needs into laboratory operations.
  • Define requirements and specifications for new products, new raw materials and evaluate all aspects going into a new product launch.
  • Strive for product excellence, shared cocoa technical expertise by providing end to end solutions to internal stakeholders and/or customers.
  • Interact closely with Global R&D cocoa for technical / customer support knowledge enhancement
  • Work closely with marketing for consumer driven new ideation
  • Ensure knowledge transfer beyond location and plant by leveraging the global network or R&D Product Solution Experts.
  • Act as an internal knowledge champion and provide training accordingly. Maintain a good knowledge of regulatory requirements for your area of expertise.


About you

  • Min. Bachelor Degree in Food Technology, Food Science, Chemistry or other equivalent background
  • Min 7 years experience in product development / product applications in the food industry. Preferably from the cocoa/chocolate industry.
  • Fluent in English (written and oral).
  • Excellent analytical, multitasking and sensory evaluation skills.
  • Ability to work independently and under pressure .
  • Willingness to learn and take over new responsibilities and challenges.




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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