Food Technologist

Key Responsibilities

• 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
• Conduct pilot runs and defines the roadmap to scale-up of recipes from lab to food production
• Quality Assurance & Control:
• Develop and implement SOPs for food safety, hygiene, and ingredient handling
• Monitor raw material specifications and vendor compliance to ensure adherence to the prescribed quality and food safety standards
• Conduct routine audits and inspections across kitchen and supply chain operations
• Assist in root cause analysis and corrective actions for quality-related issues
• Coordinate and ensure for smooth product rollouts with adherence to the prescribed quality standards
• Nutritional Analysis & Labelling:
• Ensure accurate nutritional profiling and allergen declarations for all menu items
• Work with marketing and compliance teams to support transparent labelling and claims
• Process Optimization:
• Evaluate and improve processes to ensure consistency and efficiency in production and products
• Standardize preparation methods for scalability across outlets
• Identify opportunities to reduce waste, improve yield, and enhance operational efficiency
• Documentation and Compliance:
• Maintain accurate records of product specifications, SOPs, and testing reports
• Stay updated and ensure compliance on FSSAI and other relevant food regulations including HACCP, GMP, and ISO standards
• Ensure documentation and traceability for all ingredients and processes
• Training and Auditing:
• Design the SOPs, protocols for hygiene and standards for quality to be used as benchmark and guiding principles
• Participate and represent department in internal and external audits
  

Requirements

• Bachelor's or Master's degree in Food Technology, Food Science, or related field
• 24 years of experience in a QSR, food manufacturing, or culinary R&D environment
• Sound knowledge of ingredients (flour, yeast, etc.) and their functionalities.
• Proficient in food lab testing methods for sensory evaluation and shelf-life studies
• Strong understanding of HACCP, GMP, ISO 22000, local food safety laws and industry best practices
• Experience with nutritional analysis tools and food labelling standards
• Experience working with cold-chain logistics and fresh produce
• Knowledge of culinary trends and consumer behaviour in the health food space
• Passion for healthy eating and innovative food concepts
• Excellent communication and cross-functional collaboration skills
  

What We Offer

• Competitive salary and performance incentives
• A vibrant, health-conscious work culture
• Opportunities for growth and innovation
• Free salads (yes, really!)