Lesaffre Egypt for yeast industries is an Egyptian joint stock company for producing baking yeasts and yeasts extract. We are 100% owned by the holding company and part of Middle East & Africa baking region.

Lesaffre Egypt was established according to the Investment Guarantees and Incentives Law No. 8 of 1997, and registered in the Commercial Registry Office of Cairo Investment authority under No. 65570 on April, 14, 2013.

Our main operational purpose is to establish, manufacture, and package yeasts, yeast derivatives, and yeasts extracts. These many forms and types are then used within food products, animal feed, bread-making and bread improvers, flavorings, colors, and enzymes.

In October 2014, Lesaffre Egypt for yeasts industry (S.A.E) began effectively managing the acquired company.

Lesaffre Egypt’s main office is located in the Giza Governorate of Sheikh Zayed City while the factory is placed in the Nubaryia Industrial Area of El Beheira Governorate. We also have a Baking Center and Logistics Warehouse in 6th of October City. Currently, We employ more than 200 individual

• Comply with safety requirements inside the lab through BBS, near-mess identification, and follow LSE policy.
• Trained to practice lean tools as 5S, VPM, RCA and KAIZEN events.
• Operates daily microbiological analysis within the laboratory with no delay.
• Ensure Media preparation, sterilization, and compliance for the hygienic indicator lab.
• Perform routine microbiological analysis for in-process samples and final product to monitor. microbiological food safety.
• Responsible for the preparation of the seed culture facility to keep it aligned with the fermentation. plan.
• Follow up on the calibration and validation of different equipment in the laboratory.
• Follow the environmental control plan to check personnel and machine parts.
• Applying controls in the needed areas through air sampling and swabbing.
• Assist in new challenges that need microbiological analysis.
• Trained to perform microbiological examinations for the detection and identification of pathogenic bacteria from in-process samples, final product, and machine parts.
• Trained for microbial count, data release, and seed culture injection.

Education:

• Bachelor of Science in Microbiology, Chemistry, Biochemistry, or IMAC

Experience: 

• 0–2 years of hands-on microbiological laboratory operations (food industry experience preferred)

Knowledge, Skills & Abilities: 

• Advanced proficiency in food microbiology testing, including culture preparation and analysis
• Working knowledge of GMP, GLP, and HACCP standards with demonstrated commitment to regulatory compliance
• Practical expertise in environmental sampling, swabbing, and pathogenic bacteria detection and identification
• Competency with equipment calibration, validation, and maintenance procedures
• Understanding of seed culture preparation and fermentation processes
• Commitment to laboratory safety and Behavior-Based Safety (BBS) practices
• Proficient data management, microbial counting, and laboratory documentation skills
• Strong teamwork and communication abilities

Role within the organization

Reporting to: Lab Section Head.

job Location:

Nubariyah, West Nubariyah, Egypt