Formulator

Lesaffre’s presence in Asia Pacific has been established for decades. With Asia Pacific regional headquarter based in Singapore, we aim to serve our customers in this region with better engagement and service. Proximity to our customers is one of our core missions. This ensures Lesaffre is able to work with local bakers to create regional specialties and anticipate trends.

Lesaffre is opening a new position Formulator. This position is based in Malaysia and reports to Baking Center Manager.

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 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 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.

• 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%)