Baking&Snack - September 2012 - 67

TALENT MANAGEMENT

Q &A

Alberto Hoyos
In today’s ever-more-complex world, keeping employees happy and productive presents human resources challenges unlike any seen in the recent past. From hiring the right people to ensuring outgoing employees pass their knowledge on to those remaining with the company, talent management

makes a big difference to a baking or snack manufacturing company’s success. Alberto Hoyos started working on the cookie side of Grupo Nutresa, Medellín, Colombia, in 1993, and he is now president and international vice-president for the whole group’s North strategic region. Having supplemented his mechanical engineering degree with an MBA in international business, Mr. Hoyos is involved in different programs that support the quality of education in Medellín. He offered advice to Baking & Snack readers on maintaining a well-rounded workforce.

Human Matters
Lucy Sutton: What should baking and snack manufacturing companies look for in a candidate for employment?
Alberto Hoyos: Topping the list would be adjustment to the values and philosophy of their company, a clearly defined life plan, a professional background with experience and knowledge, academic history and competencies, and technical skills and knowledge according to the role and position performed. Our companies mainly seek candidates who adjust to our organizational values. They are full of integrity and are transparent human beings who are innovative and able to take challenges in a changing global environment. They will ensure the sustainability of our businesses. We look for leaders distinguished by their self-management for being coherent and inspiring. They are visionary, humble, open and flexible to change, capable of developing others and recognizing and valuing diversity, and clearly focused on achieving results. www.bakingandsnack.com

How to manage one of the most valuable assets of your plant: your employees.

How do those requirements change based on the individual’s role with the company?
Some of these requirements — mainly related skills, knowledge and experience — change according to the position profile and the level of contribution to business strategy. This could be operational, tactical or managerial. Another factor is the potential the person shows to be placed in higher level positions.

companies, suppliers, universities, former students in practice, direct contact of prospects or potential candidates through the website of the company.

What’s the best interview question you’ve ever heard? What’s the worst and why?
The best question asked by a candidate in an interview that I heard was, “What do you expect about me in this company that will help it to grow, and also how can I grow with it?” The worst: “Is it true that if you show in an interview what you really are, then you don’t get the job?” This is the worst question heard from a candidate in an interview because it implies that he conceives the possibility that it is necessary not to be authentic and transparent and should hide his true personality to be hired by the company.

Where can companies find good candidates?
Within the same company or in other companies of the same sector. Sometimes they are recommended by other employees. Recruitment websites and job search engines are also useful, as are head hunters. Scholars returning home and new graduates from universities are a good resource as well. Usually, for management positions, head hunters or previously established contacts in the industry are a good place to start. For other roles, we search through databases of résumés, temporary services

How do you ensure new employees get up to speed quickly? Have
September 2012 / Baking & Snack / 67


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Baking&Snack - September 2012

Table of Contents for the Digital Edition of Baking&Snack - September 2012

Baking&Snack - September 2012
Table of Contents
Table of Contents
Editorial - In with the new
News Front - Pringles sparks Kellogg snack boost
Pepperidge Farm innovates for 75th anniversary
Reading Bakery Systems joins Markel
WGC promotes Whole Grains Month
In Brief
Corn’s short supply trickles down the supply chain
BCMA’s training program earns praises
ABA challenges Hours of Service final rules
Hostess takes pride in new packaging
IFT certifies food scientists with new program
Snack companies find growth overseas
Wind Point Partners to acquire Shearer’s
Christie Cookie tins benefit military families
People
In Memoriam
Construction Report - Building for a Safer Future
Defining engineering services
Funding Expansion - Taking It for Granted
A little help from their friends
New Horizons Baking - Beyond Its Horizons
Getting the green light
La Panzanella - The Skinny on Croccantini
All it’s cracked up to be and more
Running down a ‘Dream’
Talent Management Q&A - Human Matters
Pretzels - Perfect Pairings
Sweet or savory
Pretzelizing the freezer case
Calorie Reduction - An Ingredient Balancing Act
Study: Few consumers know how to lose weight
Premixes - Stirring up the Mix
Special needs markets
International perspective
Ingredient App - When Less Means More
Ingredient Handling - Dumping Bags
Sifting essential for food safety
Indoor silos provide an alternative
Spiral Conveyors - Spiraling Upward
Choosing the right belt
Spirals heat up
Industry Insight - Making Skills Relevant
Sustainability Q&A - A Green Way of Life
Meeting Preview - More than Just Packaging
Calendar of Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Top of the Class
Baking&Snack - September 2012 - Baking&Snack - September 2012
Baking&Snack - September 2012 - 2
Baking&Snack - September 2012 - 3
Baking&Snack - September 2012 - 4
Baking&Snack - September 2012 - 5
Baking&Snack - September 2012 - 6
Baking&Snack - September 2012 - 7
Baking&Snack - September 2012 - 8
Baking&Snack - September 2012 - Table of Contents
Baking&Snack - September 2012 - 10
Baking&Snack - September 2012 - Table of Contents
Baking&Snack - September 2012 - Editorial - In with the new
Baking&Snack - September 2012 - 13
Baking&Snack - September 2012 - Pepperidge Farm innovates for 75th anniversary
Baking&Snack - September 2012 - In Brief
Baking&Snack - September 2012 - Corn’s short supply trickles down the supply chain
Baking&Snack - September 2012 - 17
Baking&Snack - September 2012 - Hostess takes pride in new packaging
Baking&Snack - September 2012 - 19
Baking&Snack - September 2012 - Christie Cookie tins benefit military families
Baking&Snack - September 2012 - In Memoriam
Baking&Snack - September 2012 - Construction Report - Building for a Safer Future
Baking&Snack - September 2012 - 23
Baking&Snack - September 2012 - 24
Baking&Snack - September 2012 - 25
Baking&Snack - September 2012 - 26
Baking&Snack - September 2012 - 27
Baking&Snack - September 2012 - 28
Baking&Snack - September 2012 - 29
Baking&Snack - September 2012 - 30
Baking&Snack - September 2012 - Defining engineering services
Baking&Snack - September 2012 - 32
Baking&Snack - September 2012 - 33
Baking&Snack - September 2012 - 34
Baking&Snack - September 2012 - Funding Expansion - Taking It for Granted
Baking&Snack - September 2012 - A little help from their friends
Baking&Snack - September 2012 - 37
Baking&Snack - September 2012 - 38
Baking&Snack - September 2012 - 39
Baking&Snack - September 2012 - 40
Baking&Snack - September 2012 - 41
Baking&Snack - September 2012 - New Horizons Baking - Beyond Its Horizons
Baking&Snack - September 2012 - 43
Baking&Snack - September 2012 - 44
Baking&Snack - September 2012 - 45
Baking&Snack - September 2012 - Getting the green light
Baking&Snack - September 2012 - 47
Baking&Snack - September 2012 - 48
Baking&Snack - September 2012 - 49
Baking&Snack - September 2012 - 50
Baking&Snack - September 2012 - 51
Baking&Snack - September 2012 - 52
Baking&Snack - September 2012 - 53
Baking&Snack - September 2012 - 54
Baking&Snack - September 2012 - La Panzanella - The Skinny on Croccantini
Baking&Snack - September 2012 - 56
Baking&Snack - September 2012 - 57
Baking&Snack - September 2012 - 58
Baking&Snack - September 2012 - 59
Baking&Snack - September 2012 - 60
Baking&Snack - September 2012 - 61
Baking&Snack - September 2012 - All it’s cracked up to be and more
Baking&Snack - September 2012 - 63
Baking&Snack - September 2012 - Running down a ‘Dream’
Baking&Snack - September 2012 - 65
Baking&Snack - September 2012 - Talent Management Q&A - Human Matters
Baking&Snack - September 2012 - 67
Baking&Snack - September 2012 - 68
Baking&Snack - September 2012 - 69
Baking&Snack - September 2012 - Pretzels - Perfect Pairings
Baking&Snack - September 2012 - 71
Baking&Snack - September 2012 - 72
Baking&Snack - September 2012 - 73
Baking&Snack - September 2012 - 74
Baking&Snack - September 2012 - 75
Baking&Snack - September 2012 - Sweet or savory
Baking&Snack - September 2012 - 77
Baking&Snack - September 2012 - 78
Baking&Snack - September 2012 - 79
Baking&Snack - September 2012 - Pretzelizing the freezer case
Baking&Snack - September 2012 - 81
Baking&Snack - September 2012 - Calorie Reduction - An Ingredient Balancing Act
Baking&Snack - September 2012 - 83
Baking&Snack - September 2012 - 84
Baking&Snack - September 2012 - 85
Baking&Snack - September 2012 - Study: Few consumers know how to lose weight
Baking&Snack - September 2012 - 87
Baking&Snack - September 2012 - 88
Baking&Snack - September 2012 - 89
Baking&Snack - September 2012 - Premixes - Stirring up the Mix
Baking&Snack - September 2012 - 91
Baking&Snack - September 2012 - 92
Baking&Snack - September 2012 - 93
Baking&Snack - September 2012 - Special needs markets
Baking&Snack - September 2012 - 95
Baking&Snack - September 2012 - 96
Baking&Snack - September 2012 - 97
Baking&Snack - September 2012 - 98
Baking&Snack - September 2012 - 99
Baking&Snack - September 2012 - International perspective
Baking&Snack - September 2012 - 101
Baking&Snack - September 2012 - 102
Baking&Snack - September 2012 - Ingredient App - When Less Means More
Baking&Snack - September 2012 - 104
Baking&Snack - September 2012 - Ingredient Handling - Dumping Bags
Baking&Snack - September 2012 - Sifting essential for food safety
Baking&Snack - September 2012 - 107
Baking&Snack - September 2012 - 108
Baking&Snack - September 2012 - Indoor silos provide an alternative
Baking&Snack - September 2012 - 110
Baking&Snack - September 2012 - 111
Baking&Snack - September 2012 - 112
Baking&Snack - September 2012 - Spiral Conveyors - Spiraling Upward
Baking&Snack - September 2012 - Choosing the right belt
Baking&Snack - September 2012 - 115
Baking&Snack - September 2012 - 116
Baking&Snack - September 2012 - Spirals heat up
Baking&Snack - September 2012 - 118
Baking&Snack - September 2012 - 119
Baking&Snack - September 2012 - 120
Baking&Snack - September 2012 - Industry Insight - Making Skills Relevant
Baking&Snack - September 2012 - 122
Baking&Snack - September 2012 - Sustainability Q&A - A Green Way of Life
Baking&Snack - September 2012 - 124
Baking&Snack - September 2012 - Meeting Preview - More than Just Packaging
Baking&Snack - September 2012 - 126
Baking&Snack - September 2012 - Calendar of Events
Baking&Snack - September 2012 - Innovations
Baking&Snack - September 2012 - Ingredient News
Baking&Snack - September 2012 - 130
Baking&Snack - September 2012 - Products & Packaging
Baking&Snack - September 2012 - 132
Baking&Snack - September 2012 - Patents
Baking&Snack - September 2012 - New on the Shelf
Baking&Snack - September 2012 - Marketplace
Baking&Snack - September 2012 - 136
Baking&Snack - September 2012 - 137
Baking&Snack - September 2012 - 138
Baking&Snack - September 2012 - 139
Baking&Snack - September 2012 - 140
Baking&Snack - September 2012 - Ad Index
Baking&Snack - September 2012 - New Product Spotlight - Top of the Class
Baking&Snack - September 2012 - 143
Baking&Snack - September 2012 - 144
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