Job Talk: Mobile equipment instructor Mike Huijs
Sitting still? Not for Mike Huijs! As a logistics foreman, mobile equipment instructor, and prevention officer at Goedhart Patisserie in Panningen and Sevenum, he fortunately has little time for that anyway. In his sixteen years at Bakker Goedhart, he has created a varied role for himself. “No two days are the same here. And certainly not in my job. That’s exactly what’s great about this work.”
From pastry to logistics
Mike started as a temp in the bakery at the end of 2009, working in the decoration department. Initially, it was just to bridge the quiet winter period while he worked as an outdoor activities guide. Decorating wasn't quite his thing, but the move to logistics was a masterstroke. “I’m not someone who can stand still in one spot.” The work and the prospect of a permanent contract won him over: after a year, he was hired permanently. A colleague predicted back then that Mike would grow old here. “He was right. Because sixteen years later, I’m still here.”
Everything starts with good preparation
In logistics, he gets to work in every department of the bakery. Logistics at Bakker Goedhart is much more than just loading and unloading trucks—it also includes the internal supply of ingredients and materials for production. The volumes are substantial, too. For example, large shipments of packaging materials arrive several times a week. There is also plenty of activity in the raw materials warehouse, where three to sometimes eight trucks arrive daily. Raw materials are checked, stored, and weighed according to the recipes where necessary. “This way, the bakers can quickly get to work with their dough.”
Thirty-five degrees and still keeping a cool head
From ten-kilo recipes to half-kilo quantities: precision is key. Just like food safety. And good administration: “If what is delivered doesn't match the packing slip, it has consequences for both production and invoicing. You have to be sharp.” Chilled raw materials are also thoroughly checked upon delivery: “If something isn't properly chilled, we aren't allowed to accept it.” Fresh fruit also gets a critical look. “With strawberries, for example, we check carefully to make sure there’s no mold.” And during hot spells, Mike and his colleagues keep a close eye on the temperatures of the cold storage rooms. Critical products can be moved to a different cold room, and doors are kept closed as much as possible.
From colleague to instructor
Plenty of variety, then. And challenges, too: when the logistics department switched to shift work, foreman roles were created. Mike signed up and, together with a colleague, managed a team of six for about four years. When the organization changed again later and procedures were better established, Mike looked for a new challenge. He found it as a mobile equipment instructor. He has since trained around 200 colleagues in working safely with equipment such as electric pallet trucks and stackers. He does this not only in Panningen and Sevenum, but previously at other locations within the bakery as well. “I love doing that. You’re working with people and get to teach someone something new.”
Safety as a foundation
And according to Mike, that yields visible results. “After the course, people pay more attention. For example, if the floor is wet or when they’re taking a turn. They drive more calmly and safely.” And that’s better for the people and the equipment. And therefore for continuity: “If we’re without a reach truck in the freezer, everything comes to a standstill. Downtime is deadly.”
Since November 2025, Mike has taken on another role where safety plays a part: prevention officer. Together with the quality manager, he focuses on registering and, more importantly, preventing safety and health issues.
Looking critically and improving
That means taking a critical look at the work environment and at one's own behavior. Improvements have already been implemented in various places. For example, moving parts of machines are now better shielded. At a tower in Sevenum, they are working on a procedure that allows the technical department to inspect the installation safely. “You have to turn off the tower to reach the parts. That way, you aren't tempted to just quickly push something straight.” For Mike, that is exactly what safety is all about: “Not just reacting when something goes wrong, but thinking ahead about what can be done better and safer.”
Putting our shoulders to the wheel together
In short, Mike can channel his energy and talent within the bakery. And he enjoys that: “You put your shoulders to the wheel together to achieve a great end result.” After sixteen years at Bakker Goedhart, he still has plenty of challenges. What his next step will be? He doesn't know yet. “Who knows what will come my way.” One thing he does know: within Bakker Goedhart, there are plenty of opportunities to develop yourself. “Otherwise, I wouldn't have been here for sixteen years.”