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 new 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
