Company:  The Italian Baker Sdn Bhd

Location:  Pulau Indah

Summary

The R&D Executive is responsible for new food product development, product improvements, process improvements and ensuring compliance with quality, safety and regulatory standards.  This role involves conducting research, managing product development projects, and collaborating with cross-functional teams to bring innovative and market-competitive food products to consumers. 

Job Responsibilities

Product Development

• Develop new food products aligned with market trends and business goals. 
• Reformulate existing products to improve quality, nutritional value, shelf-life, or cost-effectiveness. 
• Analyse sensory data, nutritional information and shelf-life studies to evaluate product performance. 
• Collaborate with cross-functional teams to ensure smooth project execution and alignment. 
• Document and maintain all experimental procedures, results and observations in details reports.

Quality, Safety and Compliance

• Ensure product compliance with quality, latest food safety and local/international regulatory standards. 
• Prepare and manage technical documentation, including product specifications. 
• Ensure and maintain all the lab upkeep is in good condition and calibrated accordingly. 
• Maintain accurate records for deparmental purchase requisitions and related administrative tasks. 

Market Research and Competitor Studies

• Conduct market research to identify new opportunities, evaluate product performance and document the findings. 
• Stay updated on industry trends, consumer preferences and emerging technologies. 

Technical Support

• Troubleshoot and resolve any technical issues related to product formulation or processing. 

Qualification 

• Posses at least a Bachelor's Degree in Food Science, Food Technology, Food Engineering or equivalent. 

Relevant Experience & Years of Service

• Minimum 2-3 years of experience in food product development or R&D within the food industry. 
• Preferable experience in baking. 

Technical Skills & Professional Knowledge

• Strong knowledge of food chemistry, ingredient functionality, microbiology, processing technologies etc. 
• Knowledge of sensory evaluation methods and analysis. 
• Proficiency in using lab laboratory equipment and analytical techniques. 
• Familiarity with food safety standards (regulations, GMP, HACCP, FSSC, etc.)

Competencies

• Able to make and assess personal/team decisions and align actions with organisation's vision and mission. 
• Able to establish and maintain open/trusting relationships with colleagues and stakeholders to nurture collaborative partnerships and work towards a common goal. 
• Able to contribute and encourage new ideas and approaches to support busines growth; demonstrate openness to and enthusiasm for new initiatives and appropriately challenge the status quo; adapt and improvise quickly, appropriately, and decisively to internal/external changes. 
• Able to display accountability for team and personal decisions/outcomes and take proactive actions to achieve results with dedication to follow through on commitments; create plans and manage resources to accomplish and deliver self and team's commitments. 
• Able to understand and prioritise stakeholders' needs/expectations and develop solutions to improve service delivery. 
• Able to appreciate the complex interrelationships between external factors and internal business operations and develops strategic plans in response to market shifts and shocks anchored on organisation's vision, purpose and strategy. 
• Able to nurture the culture of learning organisation. 
• Able to develop strategic plans in response to market shifts and shocks to accomplish organizational golas; adaptability to changes in business landscapes. 
• Adaptability and flexibility to changes in business landscape demonstrating initiative concerning forward thinking and planning. 
• Exhibits high level of integrity, professionalism, objectivity, personal accountability, and ability to maintain confidentiality and sensitive information.