As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology.
Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet.
In close collaboration with its clients and partners, Lesaffre employs 10 000 people in nearly 80 subsidiaries based in 50 countries.
Lesaffre achieves a turnover of 2 billion euros.
Main responsibilities :
Providing technical support to customer requirements in line with the Lesaffre UK & Ireland commercial strategy through bakery process advice and assisting in customer NPD and EPD projects
Development of tailor-made products and carrying out baking tests
Participation in trade fairs and customer events
To train fully and lead/support technical training for internal colleagues and external partners/customers for the Lesaffre expertise in bakery processes, yeasts, sourdough, ingredients and mixes.
Staying up to date on market trends, movements: customers, competition, products
University degree in food technology or a background in the baking industry
Extensive proven baking experience and/or experience on industrial lines.
Proven knowledge of the sector, products, raw materials and processes
Customer-oriented, high level of commitment, confident and convincing
Ability to organise, prioritise, be proactive, react, and manage issues effectively.
Ability to work in a team, and collaborate with other departments within the company and in the Group.
Excellent analytical and problem-solving skills.
Willing to travel
Has advanced level MS Office (Word, Excel and power point)
A key global player in fermentation for more than a century, Lesaffre, with a €3 billion turnover, and established on all continents, counts 11,000 employees and 96 nationalities.
On the strength of this experience and diversity, we work with customers, partners, and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms.
To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge.
