Current jobs related to R&D Staff - San Fernando, Central Luzon - MTC Ads and General Merchandise

A. Product Development & Improvement

Conduct trial batches of new sauces, broths, noodles, toppings, and menu items.

Improve existing recipes for consistency, flavor, yield, and texture.

Standardize recipe measurements, cooking times, and preparation steps.

Translate chef/owner concepts into scalable commissary recipes.

Run comparative tests (A/B testing of ingredients, techniques, or equipment).

B. Process & Yield Optimization

Evaluate work processes to reduce prep time and labor steps.

Optimize batch sizes and cooking methods for efficient large-scale production.

Identify yield losses and propose improvements.

Test equipment settings (temps, timings, mixing speeds) for consistency.

C. Shelf-Life, Storage & Stability Testing

Test shelf life of commissary-produced items under chilled/frozen conditions.

Observe changes in texture, flavor, aroma, and appearance over time.

Evaluate packaging options for better preservation.

Document results and recommend target shelf-life standards.

D. Sensory Evaluation & Benchmarking

Conduct taste tests to evaluate product consistency and quality.

Compare commissary output vs. store-level output.

Maintain sensory standards for taste, aroma, color, and texture.

Participate in periodic R&D sensory panels.

E. Ingredient & Supplier Trials

Test new raw materials from alternative suppliers.

Perform quality comparisons based on texture, flavor, cost, and yield.

Provide feedback to the Owner/Ops Manager before supplier approval.

Explore ingredient substitutes to reduce costs without affecting quality.

F. Documentation & Standardization

Prepare updated recipe cards with exact weights, yields, and procedures.

Document all trials, adjustments, and test results.

Help convert R&D outputs into SOP-ready instructions.

Maintain version-controlled R&D logs (manual or digital).

G. Food Safety & Quality Considerations

Ensure R&D processes comply with food safety practices (HACCP, sanitation).

Observe safety implications of ingredient changes (allergens, stability).

Ensure all trial batches are properly labeled and stored.

H. Pilot Run & Transition to Production

Test small batches → medium batches → full batch scaling.

Train commissary staff on new or updated processes.

Validate if the new process is feasible during peak hours.

Support first-run implementation in the commissary.

I. Cost & Feasibility Analysis (Optional if she wants to limit exposure)

Estimate cost per batch or per portion after recipe changes.

Identify cost-saving opportunities (ingredient swaps, reduced wastage).

Prepare simple feasibility notes for management.

Job Type: Full-time

Work Location: In person