Reimund Kurz
Senior Technical Service Manager @ Lallemand Baking
About
•30+ years of experience as a baker and pastry chef, with a Master Baker diploma and extensive R&D, production, entrepreneurial, sales, and quality assurance experience •Highly skilled creator and developer of a wide range of breads and buns, specialty cakes and pastries, organic foods, and other innovative products, developing products from inception through to launch •Fully experienced in the preparation of North American, German, Italian, French, and Caribbean breads and pastries •Proven analytical and formulation abilities, based on exceptional food science, hygiene (HACCP), and sanitization knowledge •Skilled in cost accounting and business operations •Demonstrated organizational and time management skills, multi-tasking to efficiently meet deadlines and effectively prioritizing tasks in fast-paced environments •Bilingual communication skills: English and German, with experience hiring, training, supervising, motivating, and scheduling individuals to achieve corporate targets. Able to present information clearly and persuasively, consulting with clients to address their specific requirements •Experienced team leader, who also works well where independent decision making is required •Skilled in establishing and maintaining strong client relationships •Resourceful and practical problem solver. Strong abilities in mechanical troubleshooting and repairs, as well as equipment set-up and testing •Effective interpersonal skills, including the ability to interact professionally with people from diverse backgrounds •Working knowledge of MS Office Suite (Word, Excel, Outlook, and Genesis) •Versatile, adapting readily to the challenges of change, with a goal and results orientation •Highly motivated, self-disciplined, and reliable, with a professional work ethic
Canada
Ingersoll
Food Production
Food Industry, Food Science, Food, Ingredients, Food Manufacturing, Food Technology, Product Development, HACCP, Food Processing, Food Safety, Innovation, Bakery, BRC, Food Quality, Sensory Evaluation, Continuous Improvement, Meat
Experience
Senior Technical Service Manager
Lallemand Baking
Canada
Director of Product Development and Innovation
Baldinger Bakery
Director Product Development and Commercialization
Baldinger Bakery LP/ Sons Bakery
Brampton, ON
• Build and manage Product Development processes from ideation to introduction and product launch. • Interact with Customer and in particular McDonald’s menu management team to deliver concepts in response to marketing plans • Act as the key technical contact for new product innovation with all customers • Accountable for continuous improvement and innovation at a company which makes a wide range of bakery products like Buns, Bagels and Bread and employs ~250 production workers and ~15 administrative staff in 3 Bakeries. • Constantly improve recipes and cost efficiencies, and develop new products to bring to market and appeal to evolving consumer tastes, sourcing and testing new raw materials and participating in equipment selection • Design and develop bench product samples, coordinate plant trials, sampling and evaluation of products, presentation of samples to customers, development of packaging specifications, and maintenance of accurate and complete PD files • Work closely with Production Managers, the Director of QA to produce product concepts, production samples trials runs and full commercialization of new products. • Create specifications for the plant, plus nutrition and ingredients declarations for new and existing products • Complete all new product recipe/ formula documentation for the purpose of product costing • Work with ingredient suppliers to evaluate new products and stays abreast of technology changes • Responsible for nutritional and labeling requirements in Canada and the USA for new products introduced • Liaise closely with customers and their R&D teams to optimize development and launches • Liaise closely with Bakeries in the McDonalds system to improve Core Buns Formulas and Process. • Maintain an up-to-date knowledge of industry trends by participating in conferences and trade fairs • Build fully functional Culinary Center Excellence/ Test Laboratory
Product Design & Innovation Project Leader
The Original Cakerie
London, Canada Area
Culinary Research & Innovation Manager
Maidstone Bakeries
Brantford, Ontario
Director Research & Development
Furlani's Food Corp.
Product Manager R&D
Fiera Foods Company
Bakery Director
Tortuga Rum Company
Cayman Islands
Education
aib international
aib international
baking
aib international
johannes guttenberg school, heidelberg, germany
baking
justus v. liebig school, mannheim, germany
baking
Completed a challenging full-time program, including computers, managemant, food scienes, pricing, taxes, booking keeping, sanitization, staff training, etc.
Reimund Kurz's Contact Information
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