Act as a technical reference across multiple plants to drive standardization, consistency and performance of bakery products through regular on‑site engagement.
Key responsabilities
* Analyze and compare formulations across plants to identify variability and improvement opportunities.
* Define and implement standard recipes and process parameters.
* Provide technical support to plants, solving product and process issues (e.g., structure, variability, yield loss)
* Lead technical improvement projects, including define scope and steps / Organizing trials and testing plans / Managing validation and approvals / Ensuring implementation / Execute and support industrial trials, ensuring proper scale‑up / Optimize recipes and processes to improve yield, cost, and product consistency.
* Train plant teams in: Dough behavior and fermentation / Ingredient functionality (yeast, enzymes, improvers) / Process control
* Collaborate with Operations, Quality, and Procurement to ensure alignment.
* Interface indirectly with General R&D; to support standardization and knowledge transfer.
* Create technical materials for training
Requires frequent travel (up to 50%) across multiple countries in the region.
Education & KnowledgeRequired
* Bachelor´s degree in Food Science, Food Engineer, Chemistry, or related field
* Strong knowledge of bakery formulation, dough systems and fermentation as well as industrial baking process.
* English (fluent is mandatory)
* Advanced Excel
Desirable
* Spanish
* Experience in tortillas process, recipes and lines.
* Office Package (Word, PowerPoint, Copilot)
Experience
* Minimum 5 years of experience in process
* Strong numerical skills and ability to work with calculations.
* Strong logical reasoning and analytical thinking
* Ability to manage technical projects end‑to‑end.
* Structured problem‑solving approach
* Ability to translate technical concepts into operational actions.
* Strong teamwork and collaboration skills
* Ability to influence without direct authority.
* Effective communication between various functions and cultures, along with strong influencing abilities in a non‑hierarchical setting, are essential.
* The capacity to convert concepts into clear operational actions is also important.
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