New Product Development

Coffee Day Global; Bengaluru; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Coffee Day Global is seeking a seasoned professional to lead food innovation, new product development and recipe standardization across its store formats. You will drive concepts from ideation to launch, ensure consistent quality and train operations teams in standardized processes.

The role focuses on market-relevant offerings, batch production readiness and continuous improvement in efficiency and waste reduction across CCD, CDS and CDX units.

Qualifications

• Bachelor's degree in related field required.
• Additional certifications in food product development, bakery and confectionery, or food safety would be an advantage.

Responsibilities

• Develop new food products including bakery, bread, confectionery and other offerings aligned with brand requirements, customer preferences and market trends.
• Drive product development from ideation and recipe trials to sensory evaluation, standardization and launch.
• Collaborate with vendors and internal stakeholders to develop recipes suitable for batch production and commercial-scale implementation.
• Track product performance post-launch and recommend improvements based on customer feedback, quality and operational feasibility.
• Develop and maintain standardized recipes, product specifications and preparation guidelines across CCD, CDS and CDX.
• Conduct sensory evaluations to assess taste, texture, aroma, presentation and consistency.
• Ensure adherence to food safety, hygiene, quality standards and brand specifications.
• Identify and resolve product quality issues and implement corrective actions to prevent recurrence.
• Monitor frozen food production activities, schedules and adherence to quality requirements across formats.
• Optimize recipes, production processes and raw material utilization to minimize wastage and improve efficiency.
• Support the implementation of standardized food preparation processes across outlets and production units.
• Coordinate with vendors and operations teams to ensure consistent product availability and quality.
• Develop, document and implement SOPs for product preparation, food production, storage, handling and service.
• Ensure timely closure and implementation of SOPs for CDX outlets and other formats.
• Review existing processes and recommend improvements to enhance consistency, productivity and operational effectiveness.
• Conduct train-the-trainer sessions and on-the-job training for outlet teams across CCD, CDS and CDX.
• Develop training materials and product guidelines to ensure consistent execution of new products and recipes.
• Conduct outlet visits to assess implementation, provide hands-on support and address capability gaps.
• Evaluate training effectiveness through adherence to recipes, product quality and operational feedback.
• Work with vendors to conduct product trials, finalize recipes and ensure consistent quality in batch production.
• Coordinate with Food & Beverage, Operations, Procurement and Quality teams to support product launches and process improvements.
• Monitor vendor performance against product specifications and quality standards.

Education

Bachelor's degree in Food Science, Food Technology, Culinary Arts, Hospitality Management, or a related field

Job description

Role Purpose

To drive food innovation, new product development, recipe standardization, and production efficiency across all store formats. The role will focus on developing market-relevant food offerings, ensuring consistent product quality, standardizing processes, and supporting operational teams through effective training and implementation.

Key Responsibilities

1. New Product Development & Food Innovation

• Develop new food products, including bakery, bread, confectionery, and other food offerings, aligned with brand requirements, customer preferences, and market trends.
• Drive product development from ideation and recipe trials to sensory evaluation, standardization, and launch.
• Collaborate with vendors and internal stakeholders to develop recipes suitable for batch production and commercial-scale implementation.
• Track product performance post-launch and recommend improvements based on customer feedback, quality, and operational feasibility.

2. Recipe Standardization & Quality Assurance

• Develop and maintain standardized recipes, product specifications, and preparation guidelines across CCD, CDS, and CDX.
• Conduct sensory evaluations to assess taste, texture, aroma, presentation, and consistency.
• Ensure adherence to food safety, hygiene, quality standards, and brand specifications.
• Identify and resolve product quality issues and implement corrective actions to prevent recurrence.

3. Production & Operational Efficiency

• Monitor frozen food production activities, production schedules, and adherence to quality requirements across relevant formats.
• Optimize recipes, production processes, and raw material utilization to minimize wastage and improve efficiency.
• Support the implementation of standardized food preparation processes across outlets and production units.
• Coordinate with vendors and operations teams to ensure consistent product availability and quality.

4. SOP Development & Implementation

• Develop, document, and implement SOPs for product preparation, food production, storage, handling, and service.
• Ensure timely closure and implementation of SOPs for CDX outlets and other relevant business formats.
• Review existing processes and recommend improvements to enhance consistency, productivity, and operational effectiveness.

5. Training & Capability Development

• Conduct train-the-trainer sessions and on-the-job training for outlet teams across CCD, CDS, and CDX.
• Develop training materials and product guidelines to ensure consistent execution of new products and recipes.
• Conduct outlet visits to assess implementation, provide hands-on support, and address capability gaps.
• Evaluate training effectiveness through adherence to recipes, product quality, and operational feedback.

6. Vendor Collaboration & Stakeholder Management

• Work closely with vendors to conduct product trials, finalize recipes, and ensure consistent quality in batch production.
• Coordinate with Food & Beverage, Operations, Procurement, and Quality teams to support product launches and process improvements.
• Monitor vendor performance against agreed product specifications and quality standards.

Performance Measures / KPIs

• New product development and launch timelines.
• Product acceptance and post-launch performance.
• Recipe standardization and SOP completion.
• Product quality and sensory evaluation scores.
• Frozen production schedule adherence and production efficiency.
• Reduction in food wastage and improvement in raw material utilization.
• Food safety, quality, and SOP compliance.
• Training completion and effectiveness.Timely resolution of product and operational issues.
• Vendor quality and consistency.

Educational Qualifications

Bachelors degree in Food Science, Food Technology, Culinary Arts, Hospitality Management, or a related field. Additional certifications in food product development, bakery and confectionery, or food safety would be an advantage.