Role:
Reporting to the Technical Director,
The Technical Lead- Mayonnaise & Table Sauces, will lead the formulation, optimization, and industrialization of mayonnaise and wet condiments. The role requires deep technical expertise in emulsions, ingredient functionality, food chemistry, and large-scale manufacturing processes, and is responsible for driving innovation, improving quality, optimizing costs, and ensuring regulatory compliance across the condiment portfolio.
Key Responsibilities:
Product Development & Innovation
- Lead the end-to-end R&D lifecycle for new product development (NPD), from bench to scale-up for mayonnaise, mustard, dressings, and related sauces.
- Adapt and localize existing formulations to meet sensory, cost, and regulatory requirements
Technical Expertise & Process Optimization
- Provide subject-matter expertise in emulsifiers, stabilizers, hydrocolloids, and texture modifiers.
- Optimize mixing, homogenization, pasteurization, and filling processes.
- Troubleshoot emulsion instability (phase separation, syneresis, viscosity drift).
Ingredient & Supplier Collaboration
- Evaluate and approve raw materials (oils, eggs, plant proteins, acids, preservatives).
- Collaborate with suppliers to source innovative ingredients.
- Conduct comparative ingredient performance studies.
Cross-functional Project Leadership
- Act as technical lead for multi-market project launches, coordinating with commercial, QA, supply chain, and regulatory affairs.
- Lead factory trials and production validations across local and co-manufacturing sites (if any).
- Deliver assigned technical projects within timelines, budget, and performance KPIs.
Requirements
- At least a degree in Food Technology, Chemical Engineering, or Food Science.
- Minimum 10 years’ experience in R&D and technical production, ideally in sauces, condiments, or broader food processing.
- Demonstrated experience with product scale-up and production optimization.
- Familiarity with FSSC 22000, ISO 9001, HACCP, and African food regulatory frameworks.
- Strong technical knowledge of emulsified food systems and thermal processing.
- Hands-on experience in food manufacturing, production scaling, and factory process management.
- Proficiency with technical tools (e.g., lab equipment, formulation software, ERP systems).
- Strong analytical, planning, problem-solving, and decision-making abilities.
- Ability to travel and operate across diverse markets and production environments
- Strong project management and cross-functional leadership capabilities
- Excellent communication and stakeholder management skills.
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