Group Flour Formulation Manager / Dakar, Senegal

Job Title: Group Flour Formulation Manager – West Africa

Location: Dakar, Senegal

Reports To: Group Technical Services Manager

Job Type: Expatriate

General Purpose

  • Responsible for optimizing the performance and cost of various wheat flour products for specific Seaboard markets in West/Central Africa.

Key Tasks & Responsibilities

  • Apply the most cost-effective micro-ingredient solutions to achieve a high-quality product matching the needs of clients
  • Liaise with grain procurement and quality personnel to identify cost and performance issues and opportunities
  • Organize and supervise the baking center set up (equipment and employees) as well as the baking methods applied at each milling operation
  • Ensure factory analytical, rheological, and baking processes comply with company standards and ensure the success of every production lot
  • Organize and supervise the activities/programs for the baking school in Dakar and Ivory Coast
  • Organize and supervise the rheological laboratory (equipment and employees)
  • Assist with the launch of new flour and mix products
  • Provide technical services to clients; train affiliate bakers and technical service personnel to address problems in the field
  • Identify purchasing opportunities for micro-ingredients
  • Initiate supply planning schemes to ensure stock-outs do not occur
  • Apply the latest standards and controls relative to food safety regarding incoming ingredients, storage and utilization
  • Monitor the latest trends in bakery ingredient technology and product development
  • The responsibilities outlined in this job description are not a comprehensive list; additional tasks may be assigned to the employee from time to time

Education & Experience

  • 10+ years baking formulation, bakery technical services or flour technical services experience
  • Experience with flour analysis including the ability to interpret flour and dough analyses relative to end-product impact
  • Knowledge of current enzyme and oxidation solutions for baking
  • Master Baker or AIB Certification
  • Familiarity with a variety of baking technology from artisan processes to industrial lines
  • Fluency in French & English required
  • Familiarity with a wide variety of bakery products to include baguettes, pan bread, buns, rolls, cakes, biscuits, and flat breads
  • Exposure to a variety of diverse geographical and cultural markets
  • Ability to think creatively and uncover new ideas for mature baking markets

Working Environment/Conditions

  • Must be in good physical health due to physical remoteness of location and operations
  • Expatriate must be able to operate outside normal comfort zone at times
  • Travel will be approximately 50% of the time to affiliated milling companies in West and Central Africa
  • Must be comfortable working in developing countries, with the ability to work in complex and stressful working environments