Arnaud Corvilain Email & Phone Number

Hasselt, Vlaanderen, België

Alken, Vlaanderen, België

Responsible of output of semi-automatic sandwich Production line & several manual pastry lines.Evaluation & follow up of +-90 employees.

Part of the Quality department of Alken-Maes and responsible for implementing new technologies/improvements in production processes on 3 different sites (Alken, Affligem & Mort Subite brewery). Safeguarding the end product quality of bottom, top fermenting & refermented beers on a large industrial scale. In charge of recipe design of 40+beers & contributing in brainstorming about possible innovations.

Alken

Responsible for the priority KPI’s (incl. Safety, Quality, Costs, Customer Service & Innovation) of the subdepartments Raw Material Handling & Brewhouse & Fermentation of the department Brewing in the brewery of Alken. Managing improvement projects through TPM, playing a role in the short term supply chain planning and responsible for R&C raw materials of Alken. Key role in developing and evaluation of team of Brewhouse operators & Fermentation operators (10+)

Alken

Responsible for the priority KPI’s (incl. Safety, Quality, Costs, Customer Service & Innovation) of the subdepartment Raw Material Handling & Brewhouse of the department Brewing in the brewery of Alken. Managing improvement projects through TPM, playing a role in the short term supply chain planning and responsible for R&C raw materials of Alken. Key role in developing and evaluation of team of Brewhouse operators (5+)

Alken

This function can be split into 2 major roles. In the operational part of the job I was responsible for the first part of the brewing process, the brewhouse, where the transformation of malt, water, hops to a sugary solution called wort, takes place. I was responsible for the analysis and processing of samples during the process, the intake of raw materials, following up the brewhouse process, for taking necessary actions to remove disturbances to ensure the quality of our end product and a correct administration in SAP to ensure traceability of the finished product. In the second part of the function I was given the task to explore possible improvements in the brewhouse process and to succesfully implement them. These improvements could result in lower energy use (steam, electricity), better quality (lower impact of the seasonality of raw materials), better use of raw materials (less extractloss) and efficiënt usage of the equipment (better methods)

Master Management

Master Bioscience Engineering, Food Technology

Activities and Societies: Captain of the faculty football team (2010-2013)

Higher Degree In Diction, Presentation And Theater

10 years of classes in diction, speech, presentation and theater