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.
Assisting in NPD and EPD projects
Carrying out the baking trials and reporting
Taking care of bakery equipment and determination of the needs
Creating &updating of the test protocols
Providing technical support to customer requirements in line with the Lesaffre UK & Ireland commercial strategy through bakery process advice
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, and movements: customers, competition, products
Bakery college degree, university degree in food technology or a background in the baking industry
More than 2 years of baking experience and/or experience on industrial lines.
Customer-oriented, high level of commitment, confident and convincing
Ability to organize, 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.
