Naud Jansen's Location
Wijchen, Gelderland, Netherlands
Naud Jansen's Work
- Procesmanager and CI-manager @ Holland Food Service
- Algemeen manager @ Was beschikbaar voor nieuwe uitdaging
- Plant Manager @ Lamb Weston Meijer
- Manager Productie and Distributie, Sanquin Bloedvoorziening, divisie bloedbank. @ Sanquin
- Manager Manufacturing Mainstream @ Arla Foods
- Manager Processing Specialties @ Royal Friesland Foods
- Manager Processing @ Friesche Vlag
- Manager Kwaliteitsdienst @ Friesland Coberco Dairy Foods
- Chef laboratorium and Procestechnoloog @ Coberco
- Sergeant @ IVENT
Naud Jansen's Education
- HAS Hogeschool
ing
1980 - 1984 - FranklinCovey Business School
Empowerment
2019 - 2019 - HayGroup
Leiderschapsstijlen
2014 - 2014
- Universiteit van Amsterdam
Lean Six Sigma Black Belt, Industry. Theorie + 1 project afgerond (Lean Six Sigma Black Belt, Industry)
2012 - 2013 - Hogeschool van Arnhem en Nijmegen
GMP
2009 - 2009 - Hogeschool van Arnhem en Nijmegen
Bloedbankkunde
2008 - 2008 - P2 managers
Projectmanagement
2005 - 2005 - Quiris Adviesgroep
Verandermanagement
2004 - 2004 - Cap Gemini Ernst & Young
Finance for non-financials
2003 - 2003 - Perspectiefgroep
De Manager als Ondernemer
1999 - 1999
Naud Jansen's Skills
- Lean Manufacturing
- Continuous Improvement
- Operations Management
- Manufacturing
- Process Improvement
- Quality System
- Coaching
- Supply Chain Management
- Food Industry
- Pharmaceutical Industry
Naud Jansen's Summary
Naud Jansen, based in Wijchen, Gelderland, Netherlands, is currently a Procesmanager and CI-manager at Holland Food Service, bringing experience from previous roles at Was beschikbaar voor nieuwe uitdaging, Lamb Weston / Meijer, Sanquin blood supply and Royal Friesland Foods. Naud Jansen holds a 1980 - 1984 ing @ HAS Hogeschool. With a robust skill set that includes Lean Manufacturing, Continuous Improvement, Operations Management, Manufacturing, Process Improvement and more, Naud Jansen contributes valuable insights to the industry. Naud Jansen has 2 emails on RocketReach.
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