Research And Development Manager

Position Title

Role Purpose:

Key Responsibilities:

1. Product Development & Innovation

   Develop new cake recipes, textures, and flavors in line with consumer trendsand business strategy.Innovate with new ingredients, technologies, and baking processes.Conduct trials to optimize formulations for quality, shelf life, and cost efficiency.

2. Process & Scale-Up

   Translate lab-scale recipes into commercial-scale production.Work closely with production teams to ensure smooth plant trials and scale-up.Optimize baking parameters, mixing, proofing, and packaging processes forconsistency.

3. Quality & Compliance

   Ensure all R&D activities comply with FSSAI and international food safety standards.Validate sensory attributes, texture, shelf stability, and microbiological safety of new products.Maintain thorough documentation of trials, formulations, and process parameters.

4. Collaboration & Leadership

   Work with cross-functional teams (Production, QA, Marketing, Procurement, and Sales) for successful product launches.Guide and mentor bakery chefs, R&D executives, and helpers under the bakery R&D team.Liaise with suppliers to evaluate and approve new ingredients and technologies.

5. Cost Management

   Develop cost-effective formulations without compromising quality.Support sourcing of alternative raw materials for cost optimization.

6. Market & Consumer Insight

   Track bakery trends, consumer preferences, and competitor products.Convert insights into innovative cake/Cookies products for market differentiation.

Qualifications & Experience:

• Bachelors/Masters degree in Food Technology, Bakery Science, or related
  discipline.
• 8-12 years of experience in Bakery R&D (with strong focus on cakes).
• Proven track record of successful product launches in the bakery industry.
• Strong knowledge of ingredients (flour types, fats, emulsifiers, leavening agents, flavors, etc.).
• Hands-on expertise in baking equipment and industrial cake manufacturing processes.
  

Skills & Competencies:

• Excellent knowledge of bakery science, formulations, and process technology.
• Strong sensory evaluation and product benchmarking skills.
• Leadership and team management abilities.
• Creativity with a commercial mindset.
• Strong problem-solving and project management skills.
• Effective communication and cross-functional collaboration.