Role Summary

The Food Technologist will oversee product development, process optimization, quality control, and stability management for mayonnaise, ketchup, and sauce products. This is a hands-on, factory-based role involving daily supervision of formulation and production processes.

Key Responsibilities

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  Develop, refine, and optimize recipes for mayonnaise, ketchup, and sauces.

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  Conduct pilot-scale trials and support full-scale production rollout.

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  Monitor pH, viscosity, emulsion stability, color, texture, and flavor attributes.

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  Perform shelf-life, accelerated, and stability testing.

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  Prepare and maintain product specs, ingredient lists, and technical documentation.

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  Evaluate raw materials (oils, egg products, stabilizers, vinegar, spices, functional ingredients) with suppliers.

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  Oversee QC activities including routine tests, batch approvals, and retention samples.

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  Train production teams on GMP, hygiene, and process accuracy.

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  Investigate batch failures or quality issues and implement corrective actions.

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  Ensure compliance with regulatory standards for Lebanon and export markets.

Requirements

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  3–7 years’ experience in food manufacturing, preferably in sauces or emulsified foods.
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  Degree in Food Technology, Food Science, Chemistry, or related discipline.
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  Strong technical understanding of emulsification, rheology, microbiology, stabilizers, and process chemistry.
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  Hands-on ability to work daily on the factory floor and support real-time production issues.
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  Excellent attention to detail, analysis, and documentation skills.