Additionalinformation

Additional Information

Companydescription

Company Description

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 11 000 people in more than 50 countries. Lesaffre achieves a turnover of 3 billion euros.

Jobdescription

Job Description

1. Manage the local Baking Center team

• training & baking skill development
• continuous evaluation and optimization of the performance & personal efficiency (reporting, technical competencies, involvement) of the team
• set & evaluate annual objectives for the team members (annual review)
• be involved in salary reviews & negotiations
• participate to the recruitment of new Baking Center staff or technologist for the sales team

1. Manage the local Baking Center activities

• operative (short-term) and strategic (long-term) planning of the Baking Center activities & its resources
• budget responsibility (OPEX & CAPEX, preparation & monitoring)
• suggest (technical) investments or replacements when needed
• receive and operate requests of the other departments (e.g., Marketing, Sales, …) or customers & transfer these requests into planning & activities
• collect & evaluate feedback from team members, colleagues, and customers to continuously improve the quality of the activities

1. Technical development and services

• manage technical support organization for internal & external customers (troubleshooting, product launches, starting help, recipe creation)
• if requested visit customers in their facilities to provide technical assistance
• participate & conduct technical seminars and trainings
• prepare cost-in-use and recipe cost calculations
• quality control in collaboration with quality management

1. Market observation & trends monitoring

• CRM – report & evaluate relevant customer information (observed during visits or receptions) to sales team and Regional BC Manager
• monitoring of changes in consumer habits
• observe and report competitor’s activities
• providing & organizing samples of new competitor’s products to be benchmarked
• reporting this information within his/her organization

1. New Product Development & Innovation

• suggest possible evolutions of local product range & marketing mix in accordance with market trends, innovations, customer & consumer needs
• regular exchange with & participation in regional networks & communities (APAC BINK) to gather information about new regional & international products & services (LINT <-> APAC <-> subsidiaries)
• in case of no local product development, organize regular contact with production plants & formulation centers to get to know about new locally developed products & services (min. once per year with the main collaborators)
• organize & conduct baking trials on these new products

1. Reporting

• about Baking Center activities (visits, receptions, trainings, customer relation, market observations, projects & baking trials) to…
  • to local line manager according to local interval & procedures
  • to Regional BC Coordinator on quarterly basis
• collect & report the BC KPI according to LINT procedure monthly

1. Other responsibilities:

• supervise the proper technical condition of the Baking Center facility and equipment
• contact with authorities and enforcement of the relevant legal provisions
• maintain contacts with third parties (e.g. institutes, raw materials suppliers, associations, equipment producers, know-how suppliers, educational institutions, …)
• adherence to hygienic and safety rules

Qualifications

Education and experience

• Bachelor’s degree in food science, cereal science etc. Master, PhD preferred (everything in combination with bakery education/experience)
• Minimum 5 years experience with working in leading position in a bakery or a comparable industry
• Fluent English in writing and speaking

Knowledge

• Management – specialist
• Finance – junior
• Development – junior
• Sensory Analysis – junior
• Baking Theory – specialist
• Baking Practice – specialist
• Project Management – specialist
• Client Relation – specialist
• Training skills – specialist

Technical skills

• managing skills and interest to drive a team on a short term horizon (baking test requests, visit requests, reception requests, …) and medium term horizon (market observation, product validation & development, new raw material and technology identification, …)
• baking experience
• management including HR, projects, materials and finance
• ability to operate reporting in accordance with responsibility in these domains
• customer orientation (representation of Lesaffre’s interest in the bakeries and of the bakers in the Lesaffre organization)
• planning and organization experience regarding events (baking tests, demonstrations, …), projects and staff while respecting resources, the expected deliverables and deadlines
• internal and external networking skills
• communication skills to be comfortable in communicating with multi-disciplinary interlocutors in national and English language

Managerial & Behavioral Skills

• Coach – Able to communicate, promotes career development, encourages initiative, promotes team spirit, works alongside team, shows respect, able to listen and to show empathy
• Pioneer – Able to encourage innovation, is open to change/new ideas
• Visionary – Able to motivate teams by working on meaningful projects
• Entrepreneur – Able to create and organize a team, encourages responsibility, able to make decisions, able to undertake proactive and responsive actions
• Achiever – Able to drive performance, able to work in the field, sets high targets for self and team, shows enthusiasm and competitive spirit
• Global Company Player – Able to make decisions, promotes cooperation, is customer oriented and ensures
• top quality service, able to work with others on cross-functional projects, shows transparency and Group spirit
• Manager – Is stable and open-minded, strives for personal development

Other Skills & Knowledge

• Sense for accuracy and details (meticulous)
• Strong organization and communication skills
• Open minded and flexible
• Free thinking
• Analytical skills
• Systematic
• Wide range of knowledge
• Creativity