Technical Lead, Mayonnaise & Tables Sauces at Alan & Grant

Job Summary

• 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.
• Deliver assigned technical projects within timelines, budget, and performance KPIs

Requirements

• Degree in Food Technology, Chemical Engineering, or Food Science.
• +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.
• Open to candidates from across Africa, with particular preference for professionals from Francophone countries.