Qualification: Graduation, B.Tech. / M.Tech., M.Sc. in Food Science

Key Responsibilities:

- Exp. in catering to Beverage, confectionery, dairy, bakery snacks, meat, spices and seasoning industry.

- Proven ability to manage, mentor and develop a team of laboratory technicians, food technologists or scientists.

- Strong understanding of food ingredients and raw materials interactions. Colour experience preferred.

- Proven skills to be self-driven and advance technical projects by leveraging internal and external subject matter experts.

- The ability to work in the laboratory, pilot plant, and manufacturing scale environments.

- Experience in project management. Statistical analysis experience is a plus.

- Experience with colour / ingredient applications, customer presentations, program / system planning, statistical reporting / analysis and cost/benefit analysis preferred.

- In-depth understanding and practical experience with production / manufacturing preferred.

- Understanding of markets and products

- Understanding of end customer usage and process

- Ability to engage external stakeholders as a means to align with customer requirement

- Must have excellent understanding of chemistry / ingredients and application science

- Ability to align function to customer requirements

- Ability to apply common sense to solve problems and deal with a variety of concrete variables in situations where only limited standardization exits.

- Ability to work on cross-functional projects alone and as part of a team is critical.

- Ability to perform at high level in continuously changing work pace is essential.

- Work requires excellent written, verbal and group presentation communication skills.

- Work may require the use of tools or equipment that requires a high degree of dexterity.

- Work may require the use of close, distance, colour and peripheral vision. It may also require depth perception as well as the ability to adjust focus.