FOOD TECHNOLOGIST

• Comply with local governmental HSE regulations, with Lesaffre fundamental principles and apply the safety Policy,
• Participate in entity safety activities and always show best examples (Rules application, PPE wearing, perform safety visits, accident analysis, safety committees…),
• Participate actively in the risk assessment of own’s job area
• Follow the safety action plan of own perimeter,
• Make safety rules in your perimeter, communicate it, make sure your team understands and applies them,
• Start all meetings (from 8 persons minimum) by a safety contact,
• Encourage safe acts and discourage each time you see unsafe acts,
• Report unsafe conditions / acts and near misses to the managers,
• Report within 12 hours all recordable accidents to the next level of management,
• Report each month all recordable accidents and first aids happened in your perimeter,
• Participate in the target-setting process for the safety KPIs,
• Be a part of recognition & sanction program.

• Perform regular housekeeping, safety, and firefighting inspections.
• Organize risk assessment within own area and update the assessment results continuously.
• Ensure compliance with personal protective equipment requirements.
• Comply with laboratory chemical management requirements for the chemicals involved.

• Perform baking trials on yeast products and Ingredients from Lesaffre range. Ensure that tests assigned are performed in a timely manner in accordance with the corporate procedure
• Technical assistance and troubeleshooting on ongoing baking projects

• Collaboration with Laboratory & formulators to support development of new yeasts and ingredients solutions. Involvement on the optimization of their implementation (dosing, presentation)
• To set up baking test protocol/methodology. To improve on recipe and process if necessary.
• To assist in new product development and improvement of existing product.
• To prepare test reports after each test, which could be including pH, TTA, volumetric, texture analysis, shelf life etc.
• Responsible for the housekeeping of the test laboratory.
• To perform ad-hoc duties assigned by the superior.

• IT savvy, Microsoft Office suite
• Strong communication skills: verbal, written, and interpersonal
• Client service oriented
• Rigor, dexterity, curiosity, self-critical and self-criticism, ability to work in teams on transversal projects, strong sense of confidentiality.
• Language: fluence in English

• Bachelor’s degree in Food Technology or relevant with exposure to baking or bread making.
• At least 5 years of experience in Food Industry (grain industry preferences) with a laboratory profile.
• Knowledge of laboratory techniques or baking bases to assimilate quickly and / or knowledge of baking processes of the Region
• Knowledge of yeast ingredients and improvers (biochemical actions, baking functionality at region level)

Lesaffre