Pendaftaran Continuous Improvement CI Manager Lesaffre. Lesaffre kembali membutuhkan pelamar untuk mengisi posisi sebagai Continuous Improvement CI Manager. Lesaffre menentukan persyaratan, ketentuan dan spesifikasi pekerjaan sebagai Continuous Improvement CI Manager yang akan ditempatkan di Malang.

Rekrutmen Continuous Improvement CI Manager Lesaffre Malang September 2025

Berikut ini adalah kriteria yang harus penuhi untuk memenuhi Continuous Improvement CI Manager Lesaffre Malang yang dibuka pada 30 September 2025 ini:

Company Description

As a Global Worldwide Leading Player in Yeasts and Fermentation, Lesaffre Group designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Lesaffre, is a Family Private Company born in northern of France in 1853 which becomes now a multi-national and a multicultural well recognized Worldwide Company. Lesaffre is committed to working with confidence to better nourish and protect the planet.

Lesaffre Sari Nusa is an affiliate legal entity of Lesaffre Group.

Job Description

This position will monitor the deployment of Continuous Improvement (CI) Management in the Company’s processes, by implementing and tracking roadmaps, in cooperation with across the Dept. Managers and ensuring a consistent competitiveness plan to achieve operational results. This position will report to the General Manager.

• Train and coach CI leaders from operation on Lean/CI culture and related tools.
• Participate in the development/improvement of group standards, deploy them within the operation and share best practices
• Contribute to the implementation of savings projects, ensure existence and reliability of Plant Progress plans
• Deploy Lesaffre Global Performance System and support the operation competitiveness plan.
• Participate actively in the development/improvement and deployment of the industrial strategy.
• Ensure through audits that improvement/lean maturity progresses within the subsidiaries
• Reports regularly the status in terms of volumes, costs, and quality performance of the operations.
• Ensures participation, participate, or lead specific studies directed at continuous manufacturing improvement or process optimization including new strain adaptations with active/proactive feedback.
• Support Company and proactive on safety food program.

Qualifications

• Bachelor degree required in Food manufacturing, Biotechnology, Industrial engineering or Chemical engineering.
• Lean Six Sigma Black Belt certified
• Minimum experience of 10 years in a production context, having practiced direct / transversal team management, in the fields of continuous improvement / Lean, quality, industrial process
• Experience handling projects and leading the project team as coordinator / leader
• High level of motivation, open-minded, flexible, pragmatic, creative, autonomous, Critical thinker, and problem-solving skills
• High proficiency in both written & Verbal in English communication & local language is required.
• Having high level leadership
• Familiar with local regulations and standards.

Additional Information

Competencies

• Ability to work with people at various levels from shop floor to senior management
• Have accomplished continuous improvement projects
• Have technical knowledge on production process especially on food manufacturing
• Safety, Quality, People and Productivity focus
• Ability to understand and apply engineering concepts to ensure the Department performance
• Ability to prioritize and organize tasks to properly coordinate operations within the Production Department
• Communication and general soft skills are required to ensure the best relationship between reporters, coworkers, management, and other departments within the company
• Ability to prepare detailed technical reports using Microsoft pack office (Word/Excel/PowerPoint)
• Ability to design and/or use complex Excel spreadsheets to organize and analyze data
• Ability to define problems, collect data, establish facts, and draw valid conclusions
• Master Good Manufacturing Practices requirements
• Background in cell culture fermentation might be an advantage
• Advanced understanding of HACCP and Food Safety requirements
• Ability to read in English and interpret documents such as safety rules, operation and maintenance instructions and procedure manuals.
• Ability to write routine reports and correspondence in English
• Ability to speak effectively (desirable in English) before groups of customers or employees of organization

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