La Lorraine Bakery Group (LLBG) is een 100% Belgische familiale onderneming actief in de Europese bakkerijsector. Elke dag produceren en verkopen bijna 4.000 enthousiaste medewerkers hoogwaardige bakkerijproducten aan consumenten, supermarkten en de cateringbranche. Je kent ons waarschijnlijk van merken zoals Panos, Panesco of La Lorraine.

Als werknemer bij La Lorraine Bakery Group kom je terecht in een innovatieve werkomgeving die veel belang hecht aan training, opleiding en veiligheid, maar ook aan sport en ontspanning met collega’s en familie.

Passie staat centraal in de onderneming: passie voor de topproducten, passie voor ondernemerschap en natuurlijk passie voor onze mensen!

Wil jij graag deel uitmaken van ons team? Reageer dan snel op een van onze interessante vacatures

Group Technology Leader Bread

As Group Technology Leader for Bakery Frozen – Bread you are responsible to achieve and maintain best practices in industrial processes to produce sustainable high quality in the top runners for the product category Baguettes and Kaisers. You create novelties and breakthrough innovations that can be industrialised. You develop, build and maintain the knowledge base relevant for the product category Baguettes and Kaisers.

Tasks and responsibilities:

You lead the (local) Production Technologists in all plants (Erpe-Mere, Barchon, Poland, Romania, Czech Republic, Russia and Turkey) to solve the technology related top 5 quality issues by using a focussed and structured improvement method: assess root-cause in different areas (recipe, process, storage and usage). You define and plan actions, evaluate and document results and validate and set changes.

You create training sessions for relevant stakeholders to prevent reoccurring quality issues that are technology driven. You transfer best practices and experiences in a knowledge handbook and train them out in regular meetings.

You lead the Production Technologists in all plants to create new products and when technological change or input is required. You achieve this by using well structured trial to productions processes, including checklists for ingredients, recipes, processes, storage, usage,… and including trial briefs, sampling instructions, measurement instructions and validation processes. When changes are made, you make sure that all necessary documents are created. You give advice and lead the start-up of new technologies, being ingredients, recipes, processes, storage and bake-off parameters. Therefor you stay in close contact with suppliers and other relevant stakeholders to stay updated with latest developments.

You create and maintain the knowledge handbook and basic trainings. You act as reference and SPOC (single point of contact) in knowledge related to the product category Baguettes and Kaisers. You make sure the knowledge handbook contains relevant application knowledge built up by experience during trails, repair and own experiences and theory. You make sure this handbook is being updated and used as guideline in classroom and online training sessions.

As Group Technology Leader Bread you report to the Group Technology Manager.


  • You have a Master’s degree in Bio-Engineering, Food Technology or other equivalents in Bakery/Food/Technology;
  • You can rely on at least 10 years of relevant experience in production processes within the bakery or relevant related industries (ingredients, food improvers,..);
  • You are familiar with implementing a group strategy and way of working within a multi-country environment. You know how to deal with differences in culture;
  • You have experience with Basic Problem Solving Techniques (BPST), Root Cause Analyses (RCA), CI loops and Project Management;
  • You are part of cross-functional teams and participate in group initiatives;
  • You link your analytical thinking to an assertive and proactive way of thinking;
  • You combine a well-structured, pragmatic, disciplined and process-wise approach with a clear vision on technological know-how and an innovative mindset;
  • You are able to steer and motivate (non-hierarchical) technologists on project base, but you are also able to coach junior and senior talents in production and technology and you succeed in bringing both to a higher level;
  • You are a good communicator in Dutch, English and French;
  • You are willing to travel frequently to the different productions sites of LLBG (Erpe-Mere, Barchon, Poland, Romania, Czech Republic, Russia and Turkey).

Uw sollicitatie zal behandeld worden door het HR departement van La Lorraine Bakery Group zelf. Voor alle bijkomende informatie aangaande uw kandidatuur verwijzen we u dan ook vriendelijk door naar het HR departement van La Lorraine Bakery Group.


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