Job Opportunity: R&D Manager – Sauces & Dressings, IEA
Location: Bengaluru, India
Experience: 18–20+ Years
Reporting To: Director – R&D
Joining: Immediate to 30 Days
Industry: Food / FMCG / Food Ingredients
About the Role
We are looking for a seasoned R&D professional to lead product development and innovation for the Sauces & Dressings portfolio across India, Middle East & Africa (IEA).
The role offers an opportunity to lead a growing business, manage a technical team, work with leading customers and contribute to regional expansion. This is a senior leadership position with potential growth into a Director-level role.
Key Responsibilities
- Lead end-to-end R&D, formulation, product development and commercialisation of sauces, dressings and selected chutneys.
- Drive innovation across emulsified and non-emulsified sauces.
- Manage customer briefs, technical feasibility, costing and product development timelines.
- Ensure product quality, microbiological safety, shelf-life stability and regulatory compliance.
- Troubleshoot formulation, processing and product-related issues.
- Manage, mentor and develop the R&D team.
- Work closely with customers, manufacturing teams and regional stakeholders.
- Remain hands-on in laboratory development and product trials.
- Support IEA business requirements through international travel.
Candidate Profile
- 18–20+ years of relevant R&D experience, preferably in sauces and dressings.
- Strong expertise in formulation, ingredient functionality, processing and commercialisation.
- Proven experience with emulsified and non-emulsified sauces.
- Strong understanding of food safety, microbiology, shelf-life and regulatory requirements.
- Excellent customer-facing communication, negotiation and stakeholder management skills.
- Demonstrated team leadership and hands-on product development capability.
- Comfortable working in a fast-paced, resource-constrained environment.
Important Requirements
- Willingness to be based in Bengaluru and travel internationally.
- Comfortable with hands-on laboratory work alongside leadership responsibilities.
- Must be comfortable tasting chicken, fish, pork, beef and other meat products as part of product development and sensory evaluation.
- Candidates from B2B or B2C food businesses may be considered, provided they have strong sauces and dressings expertise.
Interested candidates with relevant experience may share their updated CV along with current CTC, expected CTC and notice period by clicking the link below.