- Participate actively in project teams by contributing to the design, implementation, and testing processes of engineering projects.
- Track and report project progress.
- Stay updated on new technologies and industry trends and integrate them into industrial projects depends on the department you’ll be hired.
- Work on production, process optimization, and continuous improvement projects.
- Participate in regional and global projects with real business exposure.
- Learn while having fun in an environment where you can comfortably ask any questions you may have.
- Fresh graduates (up to 3 years) from Food, Chemical, Industrial, Mechanical, or Electrical & Electronics Engineering.
- Strong communication skills and being a team player.
- Enthusiastic about continuous learning.
- High sense of responsibility and problem-solving skills.
- Proficient in MS Office programs.
- Excellent command of both written and spoken English and Turkish.
***This posting is a general application for our graduate talent pool. Candidates will be assessed and matched with relevant departments and roles based on their educational background and experience. (Lean, Planning, Warehouse, Packaging, Quality Control,Deriative Products)
About Lesaffre:
Backed by more than 173 years of expertise, Lesaffre is a global reference in the yeast and fermentation industry. Since 1992, we have been bringing our international experience to the Turkish bakery sector, continuously growing our presence and impact. In Türkiye, we operate 3 production facilities and one head office. Our Ceyhan and Amasya plants have been operational since 1992, while our Lüleburgaz facility was integrated into our organization in 2015.
At the heart of everything we do lies the power of fermentation. The infinite potential of microorganisms such as yeasts and bacteria positions us at the center of multiple industries, including bread making, food taste and pleasure, healthcare, and industrial biotechnology.
Across all these domains, our ambition is clear: to be one of the leaders in the movement around fermentation “to better nourish and protect the planet.”