Research and Development Officer

The Research and Development (R&D) Associate is responsible for leading the innovation, creation, and improvement of food products in the commissary and cloud kitchen facility. This role involves developing new recipes, enhancing existing products, and working with production, quality assurance, and procurement teams to ensure that all new products meet market demands, quality standards, and cost-effectiveness. The R&D Associatealso drives research into new food technologies, ingredients, and processes that can improve production efficiency and product quality while staying aligned with the company's growth objectives.

DUTIES AND RESPONSIBILITIES

1. New Product Development:

a. Lead the development and launch of new food products in response to market trends, customer feedback, and company strategy.

b. Collaborate with culinary teams and chefs to conceptualize, test, and refine new recipes and product offerings for the commissary and cloud kitchen operations.

c. Oversee all stages of product development, from ideation to prototype creation, testing, and full-scale production.

d. Ensure that all new products comply with food safety, quality, and regulatory standards while meeting production feasibility and cost targets.

2. Recipe Standardization & Process Optimization:

a. Develop and document standardized recipes, including ingredient specifications, preparation methods, and production processes.

b. Work closely with production and quality assurance teams to ensure that recipes are scalable for mass production while maintaining taste, texture, and quality.

c. Monitor the cost of ingredients and work on process improvements to optimize recipe costs without compromising product quality.

d. Continuously improve existing recipes based on production feedback, cost analysis, and market performance.

3. Product Testing and Sensory Evaluation:

a. Organize and oversee product trials and sensory evaluations to assess taste, texture, appearance, and overall quality.

b. Conduct shelf-life studies to ensure product stability, especially for frozen ready-to-eat (RTE) items, and adjust formulations as needed.

c. Collect feedback from internal stakeholders (e.g., chefs, production teams) and customers to refine and enhance product offerings.

4. Market Research & Trend Analysis:

a. Stay up to date with industry trends, consumer preferences, and new technologies in the food and beverage industry, particularly in cloud kitchens and commissary operations.

b. Analyze competitors' product offerings and market data to identify gaps and opportunities for product innovation.

c. Conduct research on new ingredients, packaging materials, and food processing technologies that could enhance the company's product portfolio.

5. Collaboration with Other Departments:

a. Work closely with the procurement team to source innovative ingredients and ensure that new products are cost-effective and can be reliably sourced.

b. Coordinate with production and operations teams to ensure that all new product developments are feasible for mass production and align with facility capabilities.

c. Partner with marketing and sales teams to support product launches, providing technical insights, product specifications, and sample products for promotional purposes.

6. Regulatory Compliance & Documentation:

a. Ensure that all new products comply with relevant food safety regulations, certifications (e.g., HACCP, GMP), and labeling requirements.

b. Maintain detailed records of product formulations, ingredient lists, nutritional information, and processing parameters for each product developed.

c. Collaborate with the Quality Assurance (QA) team to ensure that all products meet safety, quality, and regulatory standards throughout development and production.

7. Innovation & Continuous Improvement:

a. Lead innovation projects aimed at improving existing product lines and creating value-added products that differentiate the company in the marketplace.

b. Research and introduce new food processing technologies or ingredient innovations that can improve efficiency, product quality, or sustainability.

c. Drive sustainability initiatives within the R&D department, exploring eco-friendly packaging solutions and reducing food waste through product development strategies.

EDUCATION

● College Graduate – Food Technology or HRM