description du poste

At Solina, our community of over 4,000 people share a passion for food and live our entrepreneurial culture.We design customised savoury solutions for our clients operating in the food industry, food service, butchery and nutrition markets. With sustainability at the heart of our business model, we aim to produce food that is good in every sense of the word : delicious, nourishing, affordable, sustainable and convenient.Solina is a fast growing business, with 43 production sites and RD laboratory, we are present in more than 19 countries mainly in Europe and North America.By constantly rethinking culinary solutions, we make food matter for people and the planet.If you're ready for a new adventure in a fast-growing, passionate, international company, join us !Objective:In compliance with the legislation in force, ensure, under the best conditions of cost, quality and time, the management of questionnaires, documentation, specifications and labels about finished products, raw materials and packaging, in order to contribute to the correct application of the Quality Assurance systems.General Responsabilities Tasks:• Ensure the creation and updating of the technical information concerning raw materials (ingredients and packaging) and their suppliers in collaboration with the Quality, RD, Sales and Supply Chain departments, guided by the requirements of the fields of Food Safety, Quality, Sustainability, Health Safety.• Ensure the management of the customer requests about finished products and raw materials concerned.• Ensure the creation and updating of the technical datasheets.• Ensure the traceability of information sent to the clients.• Stand in for the person in charge of the management of specifications, AX transfer and labels in case of absence.• Follow up and apply the changes in food regulation applicable to technical documentation according to the decisions of the manager.• Take part of projects relating to the Technical Documentation department.Skills, Capabilities, Requirements Knowledge:• Master food technologies, diet studies or equivalent by experience• Knowledge of HACCP, BRC, IFS, ISO (all quality standards) is an asset• Being aware of priorities - handling problems on the right time, with the right perception• Criticism, controlling capacities - communication capacities• Experience in ERP systems , is an asset• Sense for order and neatness