Export Sales Executive
Lesaffre
Export Sales Executive
Lesaffre
Fermentation specialist advancing food and health
Job purpose:
He/She will be responsible for coordinating sales and product development activities to meet or exceed the budget ambition and drive sales growth for the Dosumaya brand and products in the Middle East and Gulf countries. This includes opening new distribution networks and further developing existing ones, while ensuring the full satisfaction and engagement of the customers' network within the market.
Key responsibilities:
Market Analysis & Business Planning
Customer & Distributor Management
Order Management, Logistics & Technical Support
Marketing, Promotion & Strategic Collaboration
Collaborates with export marketing team in creating new marketing activities and promotion campaigns within the region.
Knowledge & Education level
Bachelor's degree from a related department (Business Administration, Economics, etc.)
Required level of experience
Minimum 6-8 years of experience on export sales and distributor network management
Technical Skills
Soft skills
Role within the organization
Reporting to: Area Sales Manager - DOSU
job Location:
Sheikh Zayed City, Egypt
Lesaffre is a global fermentation company with a long history and a turnover of €3.2 billion. It employs about 11,700 people from 100 nationalities and operates on all continents. The company develops and produces fermentation-derived ingredients and solutions for food, health, naturalness, and environmental sustainability, working with customers, partners, and researchers to harness the power of microorganisms. Its products come from fermentation processes that use microorganisms to transform raw materials into ingredients and additives for scale, safety, flavor, nutrition, and sustainability. Compared with competitors, Lesaffre combines global reach, large-scale production, and a deep, century-long expertise in fermentation, along with a strong network across customers, researchers, and regions. The company’s goal is to nourish 9 billion people in a healthy way by 2050 while making the most of the planet’s resources, using fermentation as a key solution to food and health challenges.
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