Matthieu Boer - Interim Quality Assurance Engineer, Nomilk2day Interim
Without realizing it, Matthieu Boer laid an ideal foundation for a career in interim food quality. "I consciously choose companies I have an affinity with, such as vegetarian products. That really works as a catalyst for me."
Matthieu Boer - Interim Quality Assurance Engineer
After fourteen years as an employee, Matthieu Boer took the leap into an interim career in the last months of 2023. He explains what led up to it: "After twelve years of employment at a well-known coffee maker and two bakery ingredient producers, I wanted to broaden my expertise abroad. For the Norwegian company Orkla, I conducted audits at all the multinational's factories in Sweden, Eastern Europe, Russia, India, and elsewhere. It was a very enjoyable and dynamic job, but after four years, I wanted to travel less. Back in the Netherlands, I joined consultancy firm Normec Foodcare as an auditor and consultant for various companies, including fruit processors, the meat industry, and sauce manufacturers. I saw and learned a lot, but the visits were actually a bit too short to make a real impact."
What did you do then?
"Well, based on my past experiences, I knew what I was looking for in my work: dynamism and impact. I thrive on short assignments and hard work. My audit background allows me to quickly grasp things, adapt rapidly, and tackle challenges. In my opinion, a good foundation to start as an interim professional."
So, you opted for an interim career. What appeals to you about that?
"I enjoy being dropped into a new environment and diving straight into work. By having open conversations with employees, understanding the processes, and taking initiatives, I contribute immediately and quickly become a full-fledged team member. This gives me a great sense of fulfillment. Moreover, this is exactly what clients expect from an interim professional. They want a senior professional who doesn't need everything explained, someone who proactively takes on tasks, identifies issues, and can clearly prioritize."
Does this start right from the beginning?
"Exactly. What I do is listen a lot and conduct a baseline assessment as quickly as possible, so I can identify the strengths and weaknesses and anticipate any threats. It can be quite stressful at the beginning, mainly because I set high standards for myself."
In your opinion, what are the key skills an interim manager in food quality should have?
"The most important thing is to be strong in communication and not be afraid to ask questions. You must also be resilient, able to handle resistance, and persistent. Analytical skills help you learn quickly. And of course, you need to be well-versed in your field. You need to know what you're talking about."
You mentioned resistance. Do you mean employees who are steadfast in their views, using the argument 'we've always done it this way'?
"Indeed, that remains a challenge. Although the quality department is strict with rules, I try to make the process as pleasant and practical as possible, in consultation with the team. I invest a lot of energy in building consensus. But ultimately, it's about food safety and there is simply zero tolerance for compromise. I am very clear about that. Often, there are underlying reasons behind that resistance. You discover that during the assignment. It's very fascinating."
What do you see as the advantages of an interim QA manager for a company?
“An external expert brings a fresh perspective due to their varied experience at different companies. Additionally, an interim manager can navigate change more easily by operating free from historical baggage and internal politics. He or she comes with a certain level of independence and maturity and quickly gets up to speed. Especially after an audit reveals many shortcomings, this is invaluable.”
You are now on your second assignment. How do you like working on an interim basis?
“Great! I don't think I'll go back to being an employee anytime soon. I get a lot of energy from this! This is partly because I consciously choose companies I have an affinity for, such as vegetarian products. It really acts as a catalyst for me. If I like the product, it doesn't take much effort to work hard.”
What about the freedom? Interim managers often see that as a big advantage.
“Indeed, that is a nice bonus, but not the main reason for me. I mainly go for the challenge of quick, short-term assignments where I can make a long-term impact.”
What kind of assignment would you absolutely love to do?
“As an avid homebrewer, I would love to work in the beer industry. Brewers have a wealth of knowledge about their product and the brewing process, but when they start brewing commercially, they face a flood of hygiene rules. I believe I could immediately add value in that aspect. At the same time, I could learn a lot in terms of technology. I invest a lot in my personal development regardless. The beauty of interim work is that I get to decide what and how. Even if it means spending six months at an institute abroad. That way, I become even more valuable to clients.”
Are you a proactive interim manager, or is your organization looking for an interim professional who can tackle business challenges head-on? Contact us.
Photographer: Gerard Burgers
[Published: May 2024]
