Technical Lead - Mayonnaise & Table Sauces at GBfoods

Role:

Reporting to the Technical Director,

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 launches, coordinating with commercial, QA, supply chain, and regulatory affairs.
Lead factory trials and production validations across local and co-manufacturing sites (if any).
Deliver assigned technical projects within timelines, budget, and performance KPIs.


Requirements


At least a degree in Food Technology, Chemical Engineering, or Food Science.
Minimum 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.
Proficiency with technical tools (e.g., lab equipment, formulation software, ERP systems).
Strong analytical, planning, problem-solving, and decision-making abilities.
Ability to travel and operate across diverse markets and production environments
Strong project management and cross-functional leadership capabilities
Excellent communication and stakeholder management skills.