Research And Development Manager

Key Responsibilities

• Product Development & Innovation:

  Create new recipes, flavors, and textures aligned with consumer trends; trial and optimize formulations for quality, shelf life, and cost.

• Process & Scale-Up:

  Transition lab-scale recipes to commercial production; optimize baking, mixing, proofing, and packaging processes.

• Quality & Compliance:

  Ensure adherence to FSSAI and global food safety standards; validate sensory, shelf stability, and microbiological safety; maintain documentation.

• Collaboration & Leadership:

  Partner with cross-functional teams for product launches; mentor R&D staff; liaise with suppliers for new ingredients/technologies.

• Cost Management:

  Develop cost-effective formulations; source alternative raw materials for optimization.

• Market & Consumer Insight:

  Track trends, competitor products, and consumer preferences; convert insights into innovative bakery offerings.

Qualifications & Experience

• Bachelor’s/Master’s in Food Technology, Bakery Science, or related field.
• 8–12 years of bakery R&D experience (cakes/cookies focus).
• Proven success in product launches and industrial cake manufacturing.
• Strong knowledge of ingredients, formulations, and baking equipment.

Skills & Competencies

• Expertise in bakery science and process technology.
• Sensory evaluation and benchmarking skills.
• Leadership and team management.
• Creativity with commercial acumen.
• Problem-solving and project management.
• Effective communication and cross-functional collaboration.