Key Responsibilities Develop and optimize industrial sauce and condiment formulations from concept through pilot and production scale-up. Conduct competitive benchmarking of local and international products. Perform product matching / matchmaking against customer-provided benchmarks, target samples, competitor products, and sensory profiles. Translate customer requirements into commercially viable formulations covering:Taste and aroma Color Texture and viscosity Mouthfeel Heat and flavor profile Cost targets Shelf-life requirements Reformulate products to achieve the required benchmark while considering cost optimization and raw-material availability. Develop and improve:Mayonnaise and mayonnaise-based sauces Ketchup and tomato-based sauces BBQ sauces Hot and chili sauces Dressings Cheese sauces Dips Marinades Fusion and customized QSR sauces Conduct laboratory trials, pilot trials and factory production trials. Prepare and maintain accurate recipes, formulations, batch cards and technical development records. Work closely with Quality, Production, Purchasing, Supply Chain and Commercial teams during product development and commercialization. Evaluate raw materials, alternative ingredients and new suppliers from an R&D perspective. Troubleshoot issues relating to:Emulsion stability Separation Viscosity Flavor balance Color Processing Shelf-life performance Participate in sensory evaluation and comparative testing. Support private-label and customized B2B/QSR development projects. Ensure formulations are technically feasible for industrial manufacturing and consistent at commercial scale. Candidate Requirements Bachelor's degree in Food Science, Food Technology, Food Engineering, Chemistry, Agriculture/Food Industries, or a related field. Minimum 5 years of hands-on R&D/product-development experience. Strong preference for candidates with direct experience in sauces, condiments, dressings, mayonnaise or similar emulsified food products. Strong understanding of:Emulsification Stabilizers and hydrocolloids Acidity and p H control Brix Viscosity Preservative systems Flavor systems Shelf-life and product stability Proven experience in benchmarking and matching competitor/customer samples. Ability to convert a sensory target into a practical industrial formulation. Good understanding of ingredient functionality and formulation cost optimization. Strong analytical, sensory and problem-solving skills. Good command of Microsoft Excel and technical documentation. Good English communication skills. What We Are Specifically Looking For The ideal candidate should be able to receive a customer benchmark and systematically determine:“What is creating this taste, texture, color and mouthfeel — and how can we reproduce or improve it industrially, consistently and commercially?”Candidates with only theoretical R&D exposure and no direct hands-on formulation experience will not be the priority for this position. How to Apply Qualified candidates are invited to send their updated CV to:[Click to show email]mail Subject: R&D Specialist – Sauces & Condiments Please include a brief summary of the sauce/condiment categories you have personally developed and your experience with benchmarking and product matching.