Coffee with Jeroen

At Hencon, we enjoy having a cup of coffee together. In “Coffee with…”, we talk to a different colleague each time. This time it is Jeroen Gunnewick’s turn.

What does your career at Hencon look like?
‘I started as a service repairman and after three years I swapped my place in the workshop for the office. In my role as service engineer, I try to answer all technical questions from customers. As a training coordinator, I also provide all kinds of training courses for colleagues.’

Can you tell us something about your working day?
Jeroen laughs: “It never goes as planned. Every day is different, and that is what makes it so much fun. I get all kinds of questions from customers, but also from colleagues. Some customers have machine malfunctions that need to be resolved immediately. The technology of forestry machines is a specialised field. Fortunately, I have quite broad knowledge because I have been working in the forestry sector since 2008.”

Are there ever questions or malfunctions that you don’t have a solution for?
‘It’s often a matter of asking more questions and mastering the art of making the right assessment remotely, over the phone. You also must deal with differences in knowledge. Some operators can take a machine apart themselves, but others still have a lot to learn. I always enjoy it when we solve a problem together.’

How do you see your future at Hencon?
“I am very satisfied and still have plenty of challenges ahead of me. For example, I am currently setting up my own training programme and there are plenty of opportunities in the technical field. John Deere, for example, has an analytics programme that allows you to monitor the performance of a machine operator. This programme measures how long you are working, how many movements there are and at what speeds the machine is performing. By better monitoring and comparing different machines, you can find out exactly what a machine needs to perform even better. I want to study this in more depth with the aim of sharing new knowledge through training courses.”

That brings us to the last question: how do you like your coffee?
‘I prefer it strong, without sugar or milk.’