Main Purpose of the role
Within the Gum team, the new resource will contribute to higher quality level and/or efficiency of the existing production processes and assist in start-up of new production processes to increase the global product portfolio.
What you will do
* Participate in new product and process development, in compliance with Group & Local strategies during the whole Stage & Gate process from lab till post launch;
* Contributing to design new manufacturing line or upgrade/improve the existing in close cooperation with Sr. Process Technologist, Group Engineering and PEC (Process Excellence Center), starting with process flow chart drafting;
* Understand characteristics and influence/interaction of the ingredients used in the specific category to ensure stable product quality and efficiency of production process;
* Participate in training PvM colleagues in gum theory and practice on request;
* Support local team by calls/visit/meetings/troubleshooting by remote and visit;
* Initiate ideas to reduce waste, increase quality and efficiency and monitor execution of existing processes;
* Building up-to-date knowledge and technology scouting in the areas of raw materials, process equipment and sensory to continuously improve self and teams' technical know-how;
* Prepare technical reports and presentations for internal discussions with stakeholders.
Our Perfect Candidate
* Degree in Food Technology, Chemical Technology or other scientific education;
* Min 3 years of experience in FMCG, in products and processes, in similar technologist function;
* Know-how in confectionary area;
* Know-how of raw materials and its functions;
* Good project management skills (Plan & Time);
* Good communications skills;
* Ability to work independently, take initiative, complete tasks to deadlines;
* Ability to work on multiple projects, prioritize;
* Collaborate in cross functional projects with a variety of stakeholders;
* Ability to think out of the box to solve process challenges;
* Preferable Lean manufacturing (green belt).
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