Food Scientist / Technologist

Role Purpose

The Food Scientist is responsible for developing and testing innovative food products, ensuring consistent product quality, and upholding food safety standards across the business. This role involves working closely with abattoirs, suppliers, and restaurant teams to guarantee the highest quality chicken and chips for customers. The position requires frequent travel across the region to conduct assessments, trials, and product launches.

Key Responsibilities

Product Development & Innovation

• Design, test, and improve new menu items that align with customer preferences and brand identity.
• Lead product sampling sessions and gather feedback to refine recipes and processes.
• Research food trends and apply scientific knowledge to enhance taste, nutrition, and shelf life.

Quality Assurance & Food Safety

• Conduct quality assessments at abattoirs, processing facilities, and outlets.
• Monitor compliance with food safety standards, regulations, and company policies.
• Apply scientific methods to identify root causes of quality issues and recommend solutions.

Supplier & Abattoir Engagement

• Evaluate supplier processes, raw material quality, and abattoir standards, including animal welfare and hygiene.
• Provide technical input to improve consistency, efficiency, and product yield.
• Collaborate with suppliers to develop innovative solutions that support cost and quality objectives.

Research & Reporting

• Use scientific analysis to measure product performance and shelf life.
• Document product trials, quality assessments, and corrective actions.
• Present data-driven insights to senior management for decision-making.
   

Qualifications & Experience

• Tertiary qualification in Food Science, Food Technology, or a related field
• 3 to 5 years’ experience in food science, quality assurance, or product development (preferably in QSR, FMCG, or poultry industry).
• Hands-on experience with abattoirs and supplier quality management.
• Knowledge of African food regulations and international quality standards.

Key Competencies

• Strong knowledge of food science, microbiology, and chemistry in relation to poultry and fried foods.
• Expertise in product development, sensory evaluation, and food formulation.
• In-depth understanding of legislative and other food safety systems.
• Analytical thinker with problem-solving skills.
• Strong communication and stakeholder management abilities.
• High flexibility and willingness to travel frequently.