The Research & Development (R&D) Officer
conducts product development and improvement and process innovation, as well as
other R&D activities that may be assigned by the R&D Brand Lead. These
activities include but are not limited to the design, formulation and
commercialization of new products, quality improvement of existing products, process
improvement and innovation, product costing, GS consistency and sustainability
initiatives, product regulatory reviews and analyses of food materials and
finished products. The R&D Officer works closely with the R&D Brand
Lead to ensure that the goals of product taste superiority, sustainability and
food safety are achieved.
1. Knowledge
of Food Material Properties and Functional Ingredients:
Apply knowledge of food material
properties, functional ingredients and food additives when developing product
formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.
2. Culinary
Techniques:
Develop and apply classic
and contemporary culinary techniques to product and process specifications,
resulting into finished products that meet target product acceptability with
consistent quality and sustainability.
3. Food Quality and Safety:
Design parameters to
achieve Gold Standard product quality and execution at the commissary, supplier
and store levels through developed and specified product and process standards to support high level FSC. Apply Hazard Analysis and Critical Control Points (HACCP) to the end-to-end process of product development (from formulation, to commercialization, to store use). Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.
4. Formulation and Process Development and
Optimization:
Design products that
meet the requirements of the company and its customers. Develop formulas and processes for new and
improved products. Perform timely activities relevant to the product development process for efficient and on-time achievement of product launches as budgeted, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, material sustainability evaluation, product cost calculation, commercial translation and product launch.
5. Food Processing Technology and
Commercialization:
Effectively translate
formulas and processes from lab scale to commercially prepared food products at
the manufacturing and store levels using current food processing technology, as
may be required. Work directly with
internal commissaries and external toll processors and vendors and store
operations to ensure that commercial products meet JFC standards. Prepare product guides, instructional materials, teaching aids and conduct product simulation and training as needed for effective transfer of technical information to end users.
6. Food Packaging Properties and Functions:
Recommend design and material specifications, evaluate
and select appropriate food packaging based on knowledge of material properties
& functions relative to the product application. Determine packaging regulatory compliance and fit to product requirements.
7. Preservation
and Shelf Life Principles:
Conduct shelf life evaluation of raw materials
and finished products to ensure food safety and consistent sensory and
nutritional quality of products within standardized storage and shelf life.
8. Methods of Analyses of Food Properties:
Conduct
variety of applicable microbiological tests and physico-chemical analyses on
food products to determine inherent properties and provide analysis of results and
recommendation for further product development and improvement.
9. Sensory Evaluation and Sensometrics:
Apply methods of sensory evaluation and
sensometrics to support requirements in ensuring consistent product quality and
taste superiority. Prepare sensory analysis reports and provide recommendation
on technical product specifications as required.
10. Food Nutrition Fundamentals:
Determine nutritional
content of food materials using standardized methods and apply knowledge of
nutrients in food and food ingredients relative to formulation and process
development and improvement.
11. Food Standards, Laws and Regulations:
Access, apply and ensure compliance to federal,
state, local and international government and industry regulations pertaining
to standards on food safety, nutrition, food preparation, processing,
packaging, labeling, transport and handling, and other requirements in the food
supply chain. Review the proper representation or translation of developed products in merchandising and marketing collaterals through print and media shoots, product and material descriptions, marketing copy and claims.
12. Business Knowledge and Acumen:
Demonstrate awareness
and alignment on the state of the company’s performance and plans for the
future. Openly contribute technical knowledge and insight to the R&D team,
Product Board and Product Work Group, providing timely solutions to the needs
of the business. Monitor and ensure that agreed commitments on project timelines are met. Recommend process improvements for R&D related functions to R&D Brand Lead and R&D Head as needed.
13. Organizational Development:
Foster collaboration to
maintain a productive, competent and engaged work team. Enable sharing of
skills and talents with other team members for capability building as aligned
with strategic company directions. Recommend to the R&D Brand Lead or
R&D Head any organizational, workplace or budget requirements needed to successfully
support the business.
COMMON
KEY RESULT AREAS (KRA):
On top of the above essential functions, the
R&D Officer will perform the following key result areas common to all
R&D team members:
1. Documentation and Knowledge Management
2. Technical and Best Practice Research
3. Issue Resolution
Others
- Collaborate and initiate business
meetings with internal support functions and external clients to achieve
desired results related to R&D projects. Participate in Product Board
and Product Work Group functions as required.
- Manage significant timelines and
deliverables as agreed.
- Perform other job or R&D expertise
related assignments to develop one’s self and/or share one’s expertise
resulting to support work efficiencies.
JOB SPECIFICATIONS