Job Vacancies at Dufil Prima Foods Plc

Job Description

• We are seeking to recruit candidates to lead concept development of culinary products, formulate and test new products leading to launch in QSR and/or FMCG.

Responsibilities

• Create and present concepts in consumer product categories where the business operates like Noodles, Pasta, Snacks, e.t.c.
• Create menu ideas and food products for cafe operations.
• Create or modify recipes with regard to consumer and business landscape.
• Ability to calculate nutrition in menu products and to generate calories chart together with Quality Control.
• Stay ahead of the consumer flavor trend and translate it into the culinary application.
• Conduct or participate in surveys for consumer insights.
• Participate in sensory analysis and shelf-life studies.
• Work closely with Product Development, Quality Control, Operations, Marketing and Consumer Insights.
• Manage and build knowledge in the respective domain and provide culinary guidance in response to the business needs.
• Overall management of development kitchen to meet safety requirements.

Qualification and Skills

• Professional Chef with Bachelors or Diploma in Culinary Art or related discipline.
• Minimum of second-class, lower division.
• 25 to 30 years of age.
• Minimum 5 years experience in Food Service/FMCG Industry.
• Creative and innovative thinking with an understanding of ingredients and local palette preference (Nigerian cuisine) along with in-depth industry knowledge.

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Details

• We are seeking to recruit candidates who will lead the function in all aspects related to sensory analysis of all consumer products and provide sensory expertise to product development.

Responsibilities

• Conduct or supervise external and internal attribute linked sensory panels.
• Use statistical tools for data analysis, interpretation and reporting.
• Sensory services to various product categories like Noodles, Pasta, Snacks, Edible Oils, e.t.c.
• Work closely with Product Development, Quality Control, Operations, Marketing and Consumer Insights.
• Conduct or assist product development and quality control in shelflife studies.
• Recruitment, training and monitoring of panelists.
• Conduct training in corporate and factory locations.
• Maintain strong expertise in sensory science.
• Implement new sensory and consumer methodologies.
• Participate in sensory-related product issues that may arise.
• Overall management of Sensory Lab.

Qualification and Skills

• Masters in Food Technology or related discipline.
• Minimum of second-class, lower division.
• 25 to 30 years of age.
• Expertise in sensory principles and methodologies.
• 5 years minimum relevant Research and Development Experience in FMCG/Flavor Industry.