Swiggy - Manager - R&D - 3P Product development

Recipe Development:

- Recipe formulation based on projects & ask.

- Tentative costing based on formulation.

- Food cost benchmarking based on brand/category/SKU's market positioning.

Specification Development:

- Define RM specification to control recipe translation, development & execution.

- Defines FG specification as finished product for shape, size & grammage.

- Defines regeneration specification & equipment to control development line.

- Defines storage format as chilled/frozen/ambient for product shelf life & execution in kitchen.

Product Benchmarking:

- Execute product benchmarking based on market competition as initial read for development.

Sensory trials:

- Conduct internal & consumer trials based on success matrix as texture, taste & topnote.

- Document & populate outcomes of trials.

COA Closer:

- Certificate of analysis sign off for finished product.

- COA documentation for RM & FG as future reference.

Required experience and skills: -

- Bachelor's or master's degree in hotel management.

- Minimum 7 to 10 years of Experience with proven track record for developing 3P based F&B products in cloud kitchen space with pan India scalability.

- Age requirements 35 TO 40 approx.

- Ability to speak, write, read, and understand the primary language. (English & Local language)

- Proficient in a variety of technology systems, especially

- Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly

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