Formulator

Safety & Health Responsibilities:

• 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 owns job area
• Follow the safety action plan of own perimeter
• Make safety rules in your perimeter communicate it make sure your team understands and applied 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.

The person in charge of the entity R&D is responsible for:

• Integrate HSE best practices into all design/product development
• In case of work on another site (typically plant) get an HSE training by the dedicated local team and strictly follow local HSE procedures
• Consider HSE risk assessment in new projects (chemical risk operating mode)

Roles and Responsibilities

• Identify and understand market expectations in relation to Lesaffre core products: 
  • Knowledge and understanding of various bread applications including recipes and production processes.
  • Features sought by users/customers (Impact of ingredients towards various stages of baking process mixing proofing baking )
  • Impact of various storage conditions/environments/packaging materials on ingredient conditions and performance 
  • Food/ingredient regulations in APAC region
  • Benchmarking with competition
  • Pricing factors
• Formulation (Creation/Improvement) of an effective range of ingredients to meet the expectations of customers/distributors in line with Group Formulation Guidelines:
  • By selecting appropriate raw materials in relation to the defined specifications
  • Offering customizable solutions to meet requirements/restrictions of customers.
  • To assemble solutions which are:
    • Suitable for technical and economical optimization compatible with the constraints of production such as market expectations raw material availability etc.
    • Feasible and appropriate for commercial production in industrial setting
  • Adjusting products by reformulation based on customer feedback providing technical support and addressing inquiries related to product. 
  • To carry out internal validation of ingredients and products stability via proper experimental design
  • Managing the activity of test baker
  • Organize and coordinate sampling activity including compounding of samples and managing sample inventory.
• Support for commercial team and technical team during pre and post formulation:
  • Pre-formulation: Requesting and understanding objectives and expectations (Price functionality regulations)
  • Post-formulation: Customer testing commercial and user training product pitching/positioning.

Qualifications :

• Degree in Food Science/Food Technology or equivalent
• Trained in Bakery/Pastry or Food Industry (grain industry preferred)
• 5 years of experience in formulation for bakery ingredients and premixes
• Having good knowledge of the local industry institutes and official bodies in region
• Having good knowledge of ingredients (biochemical actions ingredient functionality) bread-making process local regulations
• Able to handle complexity of assignments: with strategic insights long and/or short-term timelines innovations for global/regional businesses/market/product.
• Able to manage various projects concurrently meeting deadlines accordingly.
• Able to work in teams on projects.
• Effective communication
• Able to travel (Travel frequency of 50%)

Remote Work :

No

Employment Type :

Full-time