C Comparative baking analysis of flour samples from Group mills to ensure the products meet set quality standards.
C Handle various complaints on all types of flour
C Analysis of competition’s products for benchmarking and corrective action
C Collaborate with Product Development team to improve products
C Comparative baking analysis with different flour improvers (enzymes) and new wheat blend
C Product baking demonstration and training
C Good verbal and written communication skills
C Pays Attention to detail, displays good working and operating principles
C Excellent Recipe formulation skills and use of baking principles
C Good Computer skills
C Interpersonal skills and customer-service orientation
C B.Sc. or HND in Food Technology
C 5 O’ level credits including Mathematics & English Language in not more than 2 sittings.
C Minimum of 2 years baking experience
C On or before 31st October, 2012