Key Responsibilities
1. Product Development
- Innovate and improve recipes, dressings, and toppings with a focus on taste, nutrition, and shelf life
- Collaborate with chefs and nutritionists to create seasonal and functional menu items
- Conduct sensory evaluations and trials to refine product quality
- Execute pilot runs and define the roadmap to scale up recipes from lab to production
2. Quality Assurance and Control
- Develop and implement SOPs for food safety, hygiene, and ingredient handling
- Monitor raw material specifications and ensure vendor compliance
- Conduct routine audits and inspections across kitchen and supply chain operations
- Assist in root cause analysis and implement corrective actions for quality issues
- Coordinate smooth product rollouts while maintaining adherence to quality standards
3. Nutritional Analysis and Labelling
- Ensure accurate nutritional profiling and allergen declarations for all menu items
- Work with marketing and compliance teams to support transparent labelling and nutrition claims
4. Process Optimization
- Evaluate and improve production processes for consistency and efficiency
- Standardize preparation methods for scalability across multiple outlets
- Identify opportunities to reduce waste, improve yield, and optimize resources
5. Documentation and Compliance
- Maintain accurate records for product specifications, SOPs, and lab test reports
- Ensure compliance with FSSAI and relevant food regulations including HACCP, GMP, and ISO standards
- Maintain traceability documentation for all ingredients and processes
6. Training and Auditing
- Design SOPs and hygiene protocols to serve as benchmarks for quality standards
- Participate in internal and external audits, representing the food safety and R&D function
Requirements
- Bachelor's or Master's degree in Food Technology, Food Science, or a related field
- 24 years of experience in QSR, food manufacturing, or culinary R&D
- Strong knowledge of ingredients (e.g., flour, yeast) and their functional properties
- Proficient in food lab testing for sensory evaluation and shelf-life studies
- Experience with HACCP, GMP, ISO 22000, and local food safety regulations
- Familiarity with nutritional analysis tools and food labelling standards
- Knowledge of cold-chain logistics and handling of fresh produce
- Awareness of culinary trends and consumer behavior in the health food industry
- Strong communication and cross-functional collaboration skills
- Passion for healthy eating and food innovation
