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Technical Lead, Mayonnaise & Tables Sauces
Job Location:
Monthly Salary:
Not provided by the employer
Monthly Salary:
Experience Required:
5years
Experience Required:
Posted:
28 July 2026 (30+ days ago)
Posted:
Application Deadline:
25 October 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
Our client is a major multinational food and beverage company.
Job Summary
The Technical Lead Mayonnaise & Table Sauces will lead the formulation optimization and industrialization of mayonnaise and wet condiments. The role requires deep technical expertise in emulsions ingredient functionality food chemistry and large-scale manufacturing processes and is responsible for driving innovation improving quality optimizing costs and ensuring regulatory compliance across the condiment portfolio.
Key Responsibilities
Product Development & Innovation
Lead the end-to-end R&D lifecycle for new product development (NPD) from bench to scale-up for mayonnaise Mustard dressings and related sauces.
Adapt and localize existing formulations to meet sensory cost and regulatory requirements
Technical Expertise & Process Optimization
Provide subject-matter expertise in emulsifiers stabilizers hydrocolloids and texture modifiers.
Optimize mixing homogenization pasteurization and filling processes.
Troubleshoot emulsion instability (phase separation syneresis viscosity drift).
Ingredient & Supplier Collaboration
Evaluate and approve raw materials (oils eggs plant proteins acids preservatives).
Collaborate with suppliers to source innovative ingredients.
Conduct comparative ingredient performance studies.
Cross-functional Project Leadership
Act as technical lead for multi-market project launchescoordinating with commercial QA supply chain and regulatory
affairs.
Deliver assigned technical projects within timelines budget and performance KPIs
Requirements
- Degree in Food Technology Chemical Engineering or Food Science.
- 10 years experience in R&D and technical production ideally in sauces condiments or broader food processing.
- Demonstrated experience with product scale-up and production optimization.
- Familiarity with FSSC 22000 ISO 9001 HACCP and African food regulatory frameworks.
- Strong technical knowledge of emulsified food systems and thermal processing.
- Hands-on experience in food manufacturing production scaling and factory process management.
- Open to candidates from across Africa with particular preference for professionals from Francophone countries
