Location in OCEA region - Austria Wiener Neudorf!

only local contract possible!

The Regional Technologist for Industrial Bakeries provides technological support and solutions to industrial customers in the region in close collaboration with the local teams.

He/she is managing and coordinating projects in the context of the development of new products for industrial bakeries, perform pilot tests in the Regional Baking CenterTM and accompany the final validation tests at the customer’s production plant.

The Regional Technologist for Industrial Bakeries is an important connecting link in the diamond relationship between Lesaffre and its customers on the technological level (baker to baker). 

The Regional Technologist for Industrial Bakeries conducts baking trials against the backdrop of various topics and projects like new product development & formulation, raw material testing, complaint handling or benchmarking.

He/she is the specialist for technically presenting our products and demonstrating their applications to colleagues and customers.

The Regional Technologist for Industrial Bakeries is supporting internal colleagues (e.g. Marketing & Sales) and external industrial customers with new recipe ideas & concepts, baking of samples, technical assistance and troubleshooting as well as cost-in-use calculation.

Comparable Positions

Baking Industry Manager – Regional Technologist for Baking Industry – Regional Coordindator for Industrial Bakeries – Regional Coordindator for Baking Industry 

Reporting to

Regional Baking Center Manager OCEA

Industrial baking experience

Project management skills

Expert knowledge about the Lesaffre portfolio and solutions in the industrial baking sector

Leader- and mentorship skills, full of initiative, drive and personal commitment

Full customer orientation

Excellent analytical and problem-solving competence

Creativity and strong ability to inspire others

Education

University Bachelor or comparable (food technology or comparable)

University Master, PhD in combination with bakery education

Experience

Minimum 5 years experience with working in a bakery or a comparable industry

Knowledge

English, German or other Eastern European language

Management – graduate/apprentice

¨ Finance – graduate/apprentice

¨ Development – graduate/apprentice

¨ Sensory Analysis – graduate/apprentice

¨ Baking Theory – specialist

¨ Baking Practice – specialist

¨ Project Management – specialist

¨ Client Relation – specialist

 Training skills – specialist

Technical skills

• industrial experience
• communication (minimum in English language, ability to adapt content and expression to the interlocutors (scientists, bakers, etc.))
• transferability - connecting baking observation to scientific explanation and being able to explain this to the interlocutors
• ability to adapt recipe and process for orienting bakers or formulators
•  baking skills for manual, semi-industrial and industrial bakery lines
• capacity to work in autonomous way in the Baking Center or at the clients factory during customer visits
• being able to follow a “R&D/scientific approach” and have a high level of rigorism for executing the baking trials (following precisely all important parameters, sample/reference selection, process definition ) and the reporting (baking test protocols)
• flexibility regarding mobility regarding trips for customer visits (travelling aligned with business needs – around 50 % of the working time)

Soft skills

¨

• Project management skills
• Strong organization and communication skills
• Sense for accuracy and details (meticulous)
• Open minded and flexible
• Profound market knowledge
• Free thinking
• Analytical skills
• Creativity
• Capability to transfer ideas to business
• Knowledge of local and EU regulations