Job Purpose

To develop, standardize and improve bakery products and processes while ensuring product quality, food safety, regulatory compliance, shelf-life, cost effectiveness and consistency from laboratory trials through commercial production.

2. Key Responsibilities

Develop and standardize bakery products including bread, buns, cakes, cookies, rusks, pastries and other FMCG bakery products.

Conduct laboratory, pilot and production trials; record observations, results and corrective actions.

Develop and maintain recipes, formulations, BOMs, product specifications and process parameters.

Evaluate raw materials such as flour, yeast, fats, sugar, dairy ingredients, improvers, flavours, colours and other ingredients.

Optimize mixing, fermentation/proofing, baking, cooling and packaging parameters for consistent quality.

Conduct sensory evaluation covering taste, aroma, colour, texture, appearance and overall acceptability.

Plan and execute shelf-life studies and monitor physical, sensory and microbiological parameters as applicable.

Troubleshoot product and process issues such as poor volume, texture variation, cracking, staling, colour variation and mould growth.

Coordinate with QA/QC, Production, Purchase, Stores, Packaging and Marketing teams for product and process requirements.

Support packaging development and compatibility trials to protect product quality and shelf life.

Ensure ingredients, product specifications, labels and claims meet applicable food regulations and company requirements.

Identify opportunities for formulation, yield, wastage, productivity and cost improvement.

Maintain complete technical documentation and prepare trial, validation and improvement reports.





Monitor market and consumer trends and propose commercially viable product innovations.

3. Key Result Areas (KRAs) & KPIs

KRA

Key Deliverable

KPI / Measurement

Weightage

New Product Development

Successful development and commercialization of new bakery products

No. of successful launches; project timelines

10%

Product Quality & Consistency

Maintain defined sensory, physical and technical standards

Batch consistency; rejection/rework rate

10%

Recipe & Formulation

Accurate, standardized and cost-effective formulations

Recipe accuracy; formulation improvements

10%

Trials & Commercialization

Execute trials and transfer validated products to production

Trial success rate; timely reports

10%

Shelf-Life Validation

Establish and maintain validated shelf life

Shelf-life achievement; stability results

8%

Raw Material Evaluation

Approve/evaluate ingredients for functional and quality performance

Approved alternatives; ingredient performance

8%

Process Optimization

Improve baking/process parameters and reduce variation

Yield improvement; process deviations

8%

Cost Optimization

Reduce formulation/process cost without compromising quality

Cost savings achieved

8%

Food Safety & Compliance

Support compliance with food safety and regulatory requirements

Audit findings; major non-conformities

8%

Troubleshooting

Identify root causes and implement effective corrective actions





Repeat complaints/issues; closure time

6%

Documentation

Maintain specifications, recipes, BOMs and technical records

Document accuracy; on-time completion

6%

Innovation

Generate and evaluate recent product concepts based on market needs

New concepts/trials; innovation pipeline

8%

4. Qualification & Experience

B.Tech./B.E. in Food Technology / Food Science, or M.Sc. Food Technology / Food Science or equivalent qualification.

Relevant experience in bakery product development, food manufacturing, R&D;, technical services or quality.

Practical knowledge of bakery ingredients, formulations, processing, sensory evaluation and shelf-life studies is preferred.

5. Key Competencies

Bakery technology and food science knowledge

Product formulation and recipe development

Food safety, hygiene and regulatory awareness

Sensory evaluation and shelf-life assessment

Root-cause analysis and troubleshooting

Technical documentation and reporting

Analytical, research and problem-solving skills

Cross-functional coordination and communication

6. Internal Interfaces

R&D; / Technical, QA/QC, Production, Purchase, Stores, Packaging, Maintenance, Sales/Marketing and Management.

7. Performance Expectations

Consistent achievement of product quality and development targets.

Timely completion of trials, validations and technical documentation.

Reduction in complaints, rejection, wastage and avoidable process variation.

Continuous improvement in product quality, shelf life, yield and cost.

Strict adherence to food safety, hygiene, quality and company procedures.

Pay: ₹30,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Food Technologist (India)
🏢 Sweetcounty Delight
📍 India