Technical Lead, Mayonnaise & Tables Sauces at Alan & Grant

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 launches,coordinating 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.