QUALIFICATIONS AND SKILLS

• Education: Bachelor’s or Master’s degree in Food Science, Food Technology, or a related field.
• Experience: Minimum of 10 years of experience in food product development, preferably in the bakery industry. Experience with gluten-free and other specialty bakery products. Familiarity with food safety regulations and quality assurance practices.
• Skills:
• Strong knowledge of baking techniques, food chemistry, and nutritional principles. Excellent analytical, problem-solving, and project management skills. Proficiency in using food science software and laboratory equipment.
• Effective communication and teamwork skills to collaborate with various departments and stakeholders.
• Work well in an ambiguous setting; self-motivated; proactive; leadership attitude
• Analytical with a strong attention to detail
• Good presentation and project management skills
• Ability to work under pressure to ensure deadlines met
• Ability to perform consistently in a fast-paced environment by trouble shooting and problem solving
• Desire and willingness for continuous learning
• Work Environment:
• On-site
• This position requires working in both laboratory and production environments.
• Occasional travel to production facilities, customers and industry conferences will be required.
  Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.
  Recruiter: #LI-RG2
  Posting Type: L

ABOUT THE ROLE

• Lead the proactive development of integrated solutions that drive sustainable growth and profitability for Kerry’s bakery business in the Europe.
• Serve as the primary expert on customer needs related to finished bakery products and processes, providing specialised knowledge in the application of Kerry technologies to enhance customer offerings.
• Collaborate closely with the Commercial team to support key business initiatives, translating Kerry’s technological capabilities into tangible sales growth for priority bakery accounts.
• This role involves conducting research, developing new recipes, improving existing products, and ensuring compliance with food safety regulations.

KEY RESPONSIBILITIES

• Product Development:
• Lead the formulation and development of new bakery products, including bread, pastries, cakes, and other baked goods.
• Strong technical knowledge across a variety of bakery processes, formulations, technologies (enzymes, emulsifiers, texture systems, natural and chemical preservatives, etc.) and ingredients.
• Background in food or cereal chemistry, sensory, spoilage, food packaging with bakery operational experience or processing knowledge preferably
• Demonstrated ability to use basic bakery-related analytical equipment, this includes; thermal profiling, pH meter, viscosity (various methods), specific gravity, product dimension measurement, texture analyzer, dough rheology.
• Demonstrated ability to use Bakery processing machinery like Mixer & Oven
• Experienced in the upscaling of laboratory experiments to assist in industrial production in customer’s premises.
• Research and Innovation: Conduct research on new ingredients, baking techniques, and technologies to improve product quality and manufacturing processes.
• Quality Assurance: Test food samples for quality, safety, and compliance with regulatory standards. Conduct shelf-life studies and sensory evaluations & maintain Good Laboratory Practices
• Process Optimisation: Design and optimize production processes and machinery for large-scale manufacturing of bakery products.
• Collaboration: Work closely with cross-functional teams, including marketing, production, and sales, to implement new product launches and promotional strategies.
• Documentation: Develop and maintain detailed product specifications, standards, and project timelines.
• Consumer Insights: Keep up to date with current consumer trends and preferences to guide product development efforts.
• Troubleshooting: Troubleshoot technical challenges with cross-functional technology leads and able to perform consistently in a fast paced environment by trouble shooting and problem solving