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The sweetest job in the world

Production Engineer Sugar Technology

Your area of responsibility
  • Supporting the Head of Sugar Technology and Process Engineering during the campaign
  • Optimizing production parameters to achieve maximum output
  • Identifying potential cost savings in the use of auxiliary and operating materials as well as in the use of energy
  • Defining key performance indicators in production and monitoring output
  • Support with staff management and deployment planning during the campaign
  • Creating and maintaining relevant documents such as QM documents, process instructions and procedure descriptions
  • Collaboration on investment and maintenance projects before and after the campaigns 
  • Implementation of training courses and safety instructions

Your profile
  • Degree in process engineering, chemical engineering or sugar technology
  • At least 2 years of experience in operations/production in a sugar factory
  • Very good process engineering know-how
  • Pragmatic doer, with good communication skills and a clear demeanor
  • Willingness to work overtime during the campaign with corresponding compensation options
  • Fluency in German

Your advantages
  • A varied and challenging job in a unique and sustainable production company
  • Good working atmosphere and interesting employment conditions and development opportunities
  • An environment in which you can enjoy freedom of action and develop yourself.
Our customer
Schweizer Zucker AG is the only company in Switzerland that produces natural sugar from sugar beet. Sustainable processing also produces various animal feeds and pectins. Around 250 employees work at two sites in this interesting and varied environment. Especially during the campaign, sugar production offers an exciting and varied challenge. For these tasks, we are looking for support for production management and development. Place of work Aarberg (BE)
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Batterman Consulting Basel AG
Executive Search,
Byfangweg 1a, CH-4051 Basel
T +41 58 680 55 55
basel@batterman.ch

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