Ronald Skala

- Planning, implementation and sole management of the Development & Soylutions Center (140m² test laboratory) - Equipment, packaging and raw material research including ordering, testing and documentation - Customer-specific and proactive recipe developments - Preparation of tasting samples for customer visits, trade fairs and internal tastings - Technical support for sales, marketing and customers in area Meat Alternatives, Bakery, Confectionery, Snacks - Technical support for customer + projects visits

-Product development & calculation of newly developed recipes -Production of samples for customer presentation -Customer acquisition -Sales of existing, further developed and newly developed products including presentation for customers -Development and constant support of external appearance (website, marketing materials, …) -Purchasing of goods including price negotiations -QM support -Storage tests including tastings and evaluations -Spontaneous hands-on support in production line

-Product development of fresh dough (e.g. pizza dough, puff pastry, cookies, …) -Execution of test and initial productions including creation of work instructions in the ERP system -Leading internal product training -Procut presentation to customers and at trade fairs (ANUGA, PLMA, …) -Supplier and raw material research -Test of new raw materials, ingredients and packaging -Responsibility for formulating baking instructions -Elaboration of culinary recipes for training courses, cookbooks and homepages

- Selection of flavours for customer specific requests - Development of new or modification of existing flavours - Development and manufacture of applications such as wet and dry soups, mayonnaise, ready meals, margarine and snacks - Elaboration of innovative product concepts, as well as creating and holding presentations for customers - Tasting and evaluation of flavours, various applications and samples

- Selection of flavours for customer specific requests - Development and manufacture of applications such as wet and dry soups, mayonnaise, ready meals, margarine and snacks - Elaboration of innovative product concepts, as well as creating and holding presentations for customers - Tasting and evaluation of flavours, various applications and samples

- Creation of culinary recipes and applications such as soups, dressings, mayonnaises, snacks and ready meals - Testing, sensory evaluation and documentation of flavours in various applications - Tasting of flavours and applications, as well as their documentation - Production of ready-made samples for internal and external tastings

- Independent cooking and serving for up to 120 people - Ordering of raw material, in charge taking and quality control of deliveries - Hygiene control according to HACCP