A. Project Management
To study, prepare, execute and close projects
• Project Management: using the Project Management methodology defined as standard within the Group.
• Project execution: Project execution within project’s objectives and time schedule. The Project Engineer must have a high added value in setting up and maintaining the project schedule, checking the milestones, communicating the warnings and deviations. The Project Engineer has to follow up and control the execution. He is the acting Technical Project Manager.
• Budget control: estimating costs, cost control i.e. collecting reliable data relative to engaged and/or spent amounts and taking corrective actions if needed, etc…
• Communication: ensure a transparent, fluent and effective communication with all stakeholders as well as with external partners (suppliers, contractors, engineering companies, authorities, etc.);
B. Project Engineering
Responsible for the compliance of the conceptual design with the project objectives and with local specifications and requirements.
Evaluation of the basic and detailed design according to the general design requirements. General design requirements are:
- Group’ S&E Policy & Standards
- Operational efficiency
- State of the art process and utilities set up
- Food industry hygienic standards (HACCP, BRC, EHEDG, etc.)
- Optimal life cycle cost
C. Operational Support and technical assistance
Coach the local operations teams with the implementation, evaluation and improvements of OEE, Quality, and Safety and Energy performance.
Support local operations with technical assistance (technical problems, line optimization, etc…)
D. Capability building (5%)
Increase the technical and operational skills of the field based colleagues by organizing trainings and providing on-the-job coaching.
E. Market follow-up (5%)
Follow up of the technical/technological evolution in the food industry (suppliers, magazines, fairs, courses,)
Communicate and share this knowledge with colleagues and peers.