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 individuals.

1. Operate, monitor, and troubleshoot SCADA systems for fermentation, separation, and CIP
2. Responsible for supervising that all the running sequence of production is running correctly without any problem and report to the shift leader in case of non-Conformity
3. Coordinate manual operations and valve activities with technicians
4. Ensure all the utilities serving the fermentation department operate within specifications
5. Follow the fermentation schedule and escalate delays or issues immediately
6. Collect, verify, clean, and deliver accurate, analysis‑ready process data
7. Compile and submit shift and fermentation reports on time
8. Act as shift leader backup when required
9. Create, release, and confirm fermentation batches in SAP
10. Supervise and monitor the feeding inlets of all running fermenters, ensuring accurate measurement and recording of all ingredient additions in the fermentation sheet.
11. Follow up with the Process Laboratory Control Technician on fermentation parameters and report any abnormal results to the Shift Leader.

Bachelor’s degree science specialized in chemistry, Biochemistry.


From 1 to 3 years of experience.