Food Technologist - Indian Kitchen

## Job Title: Food Technologist (Central Kitchen)

Reports to: Quality Assurance Manager / R&D Manager

Location: Central Production Unit (CPU)

### Job Purpose

The Food Technologist ensures that all food products manufactured in the central kitchen are safe, consistent, and cost-effective. You will be the technical lead in transitioning culinary concepts into mass-produced reality, maintaining the integrity of the brand across multiple retail or restaurant outlets.

### Key Responsibilities

1. Research & Development (R&D)

• Translate "chef-inspired" recipes into standardized industrial formulations using precise measurements (g/kg).

• Optimize ingredients for freeze-thaw stability and reheating performance.

• Conduct sensory panels to ensure the "Gold Standard" flavor profile is maintained after scaling.

2. Production & Process Control

• Oversee Cook-Chill and Sous-vide processes to ensure texture and flavor retention.

• Troubleshoot production line issues (e.g., sauce separation, discoloration, or texture changes).

• Set parameters for industrial equipment like blast chillers, vacuum packers, and steam kettles.

3. Quality & Compliance

• Develop and monitor HACCP and FSMS (Food Safety Management System) protocols.

• Manage shelf-life testing through microbial analysis and organoleptic (sensory) testing.

• Ensure all packaging includes accurate nutritional data and allergen warnings.

4. Supply Chain & Costing

• Conduct yield studies to minimize waste and maximize profitability.

• Vet raw material suppliers for quality consistency and technical specifications.

### Candidate Requirements

Technical Qualifications

• Education: Bachelor’s Degree in Food Science, Food Technology, or Chemistry.

• Certifications: Level 3 or 4 Award in HACCP; Food Safety Supervisor certification.

• Knowledge: Deep understanding of food chemistry (pH, water activity aw​, and emulsification).

Experience

• Industry: 2–5 years in a high-volume central kitchen, FMCG, or food manufacturing environment.

• Scale: Proven experience in scaling recipes from "bench-top" (small batch) to "pilot plant" (mass production).

• Software: Proficiency in ERP systems (like SAP or Oracle) and recipe management software.

Soft Skills

• The "Bridge" Mentality: The ability to speak "Chef" (culinary) and "Engineer" (technical) fluently.

• Analytical Rigor: A data-driven approach to solving why a batch didn't meet specifications.

• Adaptability: Comfortable working in temperature-controlled environments (chillers/production floors).

### Typical KPIs (Key Performance Indicators)

• Recipe Accuracy: 100% adherence to standardized formulations on the production floor.

• Waste Reduction: Reducing ingredient variance by a specific percentage (e.g., <3%).

• New Product Introduction (NPI): Meeting timelines for seasonal menu launches.

• Safety: Zero major non-conformances during internal or external health audits.