Timothee, Maintenance Manager

Maintenance in his sights

Timothée is a maintenance manager for one of the drying towers in the infant milk production unit in Créhen (22); he joined Laïta after he graduated. With a technical baccalaureate in science and technology under his belt, he followed up his studies with a university technology diploma in industrial engineering and subsequently a degree in maintenance and industrial risk management.

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Variety of contacts

For Timothée, maintenance management means making sure all the machines are available for use, to guarantee continuity of production. The thing he likes most about the job is the variety of people he comes into contact with. He interacts constantly with the entire industrial landscape of his unit and maintains contact with external suppliers and integrators.

A good maintenance engineer needs patience and self-control to avoid succumbing to pressure to restart production. Goodwill and team spirit are also essential to ensure the machinery functions properly and is safe to use.

Timothée

Maintenance Manager

Coping with hazards

Maintenance is a job that’s constantly evolving. You need regular training to stay on top of new technological developments - both internal training to update your skills (electricity, welding, mechanics, etc.) and training with equipment integrators.

There’s no such thing as routine in this job, you have to know how to cope with all kinds of technical hazards. A good maintenance engineer needs patience and self-control to avoid succumbing to pressure to restart production."

Talking about Laïta

Morgan

Maintenance technician

« It’s a great job and you never get bored. I’m constantly progressing with new machines, new technologies, new skills. You need regular training and you have to adapt all the time. The only automatic controls here are on the machines! »

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Mathilde

Universal operator in the cheese unit

« I’ve always been keen to work in the agri-food industry, the processing part of it in particular, because you see every stage of the transformation from raw material to finished product. My job and my remit are really interesting. I’d love to progress to a managerial post in the medium term, the various trades within the organisation and in the dairy industry as a whole offer many different possibilities for internal promotion »

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Pascale

Production line supervisor

« What I like about the crepes unit is that it’s a ‘living’ product and there’s no routine. The cooking process, the consistency of the crepes, their visual appearance - everything has to be constantly monitored. The operator needs to have a feel for the product, finely-tuned adjustments are vital if you want a product that looks as good as it tastes! »

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Maxime

Drying tower operator

« What I like about Laïta is the trust they put in me and the autonomy I have. Working 3x8 shifts has its advantages and its drawbacks, but it’s easy to organise yourself because the schedule is set three months in advance. And there’s such a good atmosphere on site and among the team. »

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