Key Responsibilities
- Manage execution of plans for development of new products to meet agreed timescales and product development requirements
- Leads and initiates the development of food products and processes as driven by business needs of the organization
- Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters
- Develops and maintains project plans, identifying critical paths and resources required
- Manage scale-up of new recipes from laboratory scale to production scale
- Manages projects and plant costs from testing to implementation
- Evaluates and make recommendations concerning the application of new ingredient/processing technologies
- Design and execute stability studies for recipe development, sensory and analytical testing of recipes
- Review and validate recipes to ensure compliance with government food regulations for all markets
- Ensure the adherence of new and existing products to gross profits as set by the Company
- Develop recommendations and justifications for Profit and Quality Improvement Programs
- Takes charge of the presentation of samples to the Management and Sales Team
- Provide training and technical support to Manufacturing, QA, and Technology
- Works closely with the Sales Group, Manufacturing, QAQC, and Purchasing
- Any other ad hoc duties or projects assigned by senior management.
- Leading and managing the R&D team to ensure projects are completed on time, within budget, and to a high standard.
Requirements
- Bachelor's degree in Food Science, Food Technology, or a related field
- At least 5 years of experience in food manufacturing, with a minimum of 2 years in a supervisory or leadership role
- Strong knowledge of food safety regulations and quality standards
- Excellent problem-solving skills and ability to work in a fast-paced environment
- Strong communication and interpersonal skills
- Familiarity with GMP, HACCP, and ISO standards is preferred
- Possess knowledge of flour or Oil application or Emulsifier and/or frozen food is a required
