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The Master Liquor Pressing Engineer provides technical expertise and support for the implementation, commissioning, and maintenance of cocoa pressing and cocoa butter deodorisation 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 optimise 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.
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.
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#J-18808-LjbffrVeröffentlichungsdatum:
01 Mär 2026Standort:
HamburgEinsatzort:
HamburgTyp:
VollzeitArbeitsmodell:
Vor OrtKategorie:
Erfahrung:
2+ yearsArbeitsverhältnis:
Angestellt
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