JOB DESCRIPTION:

• To plan & execute new product development & improve existing product to be launched on time, with effective cost, no major qualify issues and in compliance with our client and local regulations. 
• Coordinate with team to ensure compliance system, document record and others support.
• Responsible for studying possible production of new/improvement product. Ensuring that the materials and products are used and manufactured in compliance with the local food regulations and our client guidelines. Set the project time frame with an agreement from cross-functional team such as Marketing, Procurement, Production, Engineering, QA, RMP etc.
• Responsible for re-formulating the new product based on local raw materials and creating new formula upon marketing request in line with internal & external requirements. Improving the existing products by adjusting the formula, production process or raw material replacement, etc.
• Responsible for conducting pilot/kitchen trials for parameter validation, sensory evaluation and preparing prototypes for consumer test.
• Responsible for conducting industrial trials on the industrialization of products to ensure production line feasibility for material substitution or alternative supplier etc... and be a member of Supplier Assessment Team for new raw materials or new suppliers.
• Responsible for sending product samples for TAA (local, central) and preparing technical documents for the FDA registration.
• Responsible for studying shelf life of new product, organization of sensory evaluation for new product development and be a team member of sensory panel.
• Participate in the solving of current manufacturing problems and recommend modifications manufacturing processes to improve quality of the products.
• Responsible for creating/updating specifications, recipe on system as RMPS of raw materials, packaging material, RMS, GREAT, BOM, CAT, H2M etc….and ensure that all document  updated, record & comply with internal & external requirements.
• Other Assignment

JOB REQUIREMENT:

• Minimum 3 years of experience in food industry or the same position
• Core knowledge of the 10 Principles and expert knowledge in our areas of responsibility. (mandatory - do not remove or change)

• Solid background in  Food Science, Food technology or Biotechnology.

• Experience & knowledge food industry as raw material, recipe development, sensory, production process.

• Knowledge FDA regulations, laboratory practices, chemistry, microbiology, statistics, Technical audit, GLOBE/SAP, QMS, NGMP, HACCP, costing awareness.

• Strong interpersonal/teamwork skills, as well as strong communication, conviction skills, Problem-solving skills, Project management.

• Recipe development, sensory technical expertise, trial in kitchen/ on production line.
• Product, process and packaging mastership including knowledge of materials and suppliers.
• Document  approval/preparing document for product registration/send sample for analysis, TAA.
• Project Management
• All task/activities on system as (GLOBE/SAP processes and transactions), GREAT, CAT, Formular1@, Standards, instructions policies applicable to the AGs, generic, functional and category specific (e.g. policies, GIs, MIs…)
• Food Safety and Quality Systems: NQMS, NGMP, HACCP, Local food laws and legislation.
• Able to contribute to a climate of innovation & renovation.
• Accuracy, patient, autonomy, creative, logic.
• Flexibility, positive mindset and curiosity.
• Enable Results Through Others
• Energize and Engage
• Coach & Develop