R&D - Executive (Pickle Category)

Role & responsibilities

PLANNING:

• Interact with marketing, sales and exports departments to identify new products to meet consumer/customer requirements and competition.
• Keep abreast of latest developments in relevant food technology in Domestic and international market.
• Review available literature on product and process modification and interact with production department to improve products and processes while maintaining / reducing costs.
• Visit to outsourced products location and review the required changes accordingly.
• Carry out sensory evaluation of manufactured products as scheduled.

OPERATION:

• Periodic monitor product yields/wastages.
• HACCP review.
• Customer complaint & root cause analysis
• Auditing product processes as per actual and make changes/ improvement wherever applicable.
• Periodic stock inspection, process inspection and process validation.
• Evaluate new products along with product managers and make changes in recipe, if necessary.
• Review and freeze new and modified recipes and processes after satisfactory trial run and test marketing and ensure documentation of recipes and production processes.
• Ensure interaction with production department to conduct trial runs for new/modified products /processes as scheduled and modify recipes/production processes where necessary.
• Ensure periodical inspection of stored products to prevent spoilage, identify methods for salvaging spoilt products, if any and modify recipes/processes to prevent recurrence of problem.
• Interact with purchase department for prices of raw materials and identify substitute material to reduce cost of final product.
• Identification & Selection of processes/process equipment.

TRAINING:

• Provide shop floor, Class room trainings to factories at required levels.
• Provide Product insights/ categories to marketing / sales dept whenever required
• To get trained on various regulatory, Quality system and Technical as and when required

Preferred candidate profile

1. Hands-on experience in product development, especially in the Pickle category.
2. Strong documentation, sensory evaluation and process audit skills.
3. Familiarity with HACCP, FSSAI, and international food safety standards.