R&D Executive

RESPONSIBILITIES

• Formulate new and improve existing products for customers (QSR, HORECA and food service market).
• Keep abreast with market product changes, market trends, market prices and latest food technologies.
• Responsible to ensure MRP costing is updated and all new Project Developments follow the latest SOP.
• Involve in food tasting and assist in enhancing taste profile to ensure product taste, texture, and presentation are meeting the market needs.
• Ensure project information is well communicated across departments. Eg: ingredients sourcing, food tasting activities
• Participate in cross-departmental activities resulting in meeting food safety and quality objectives.
• Assist to control and manage the department budget
• Update the food preparation procedures as outlined by Head of Culinology
• Assist in performing product demonstration and improve product profiles to meet customer demand.
• Attend an exhibition; event or activities involved by the company.
• To perform any other assigned duties from time to time.

REQUIREMENTS/SKILLS/QUALIFICATION

• Diploma/Degree in Food Science/Food Technology or equivalents.
• At least 3 years' experience in Research & Development in food industry.
• Experienced in R&D related meat process/FMCG is added advantage
• Knowledge in HACCP, ISO 22000 & FSSC 22000.
• Knowledge of culinary fundamentals, production system and ingredients functionality.
• Knowledge in food science, meat process or frozen manufacturing will be an advantage
• Ability to leverage food trends into new products
• Possess strong communication skills and high attention to details.
• Capable of working alone and with others to meet tight datelines.