Food Research & Development Manager

1. Contact with the top management about a new product development, improvement of an existing one or extension.

2. Managing new product development projects.

3. Generating new product ideas and recipes.

4. Modifying and improving existing recipes.

5. Study the ingredient list and the recipe for the new project.

6. Designing processes and machinery for the production of recipes on a large scale.

7. Investigate the sensory and nutritional properties of products.

8. Ensuring that strict hygiene food safety standards are met.

9. Monitoring the use of additives.

10. Contact with technical supplier to discuss together the technical issue.

11. Contact with our purchasing team to prepare the ingredients sample.

12. Testing and examining samples.

13. Review specifications of all raw materials and update as necessary.

14. Select raw materials and ingredients that result in enhancing quality and cost reduction.

15. Update the existing products specifications & perform processes and shelf-life tests.

16. Update the master recipe file to send to planning and production team and follow the new projects on the ground.

17. Develop work plan & process for new products as per agreed calendar.

18. Update the new recipes to send to coasting team to calculate the margin.

19. Estimate the costs, resources, and time required to conduct one or more research projects and monitor the performance of these projects to ensure targets are met.

20. Prepare complex calculations, specifications, and other technical documentation so that prototype designs can be manufactured and assembled.

21. Find alternatives to raw materials in order to reduce cost and improve quality.

22. Staying up-to-date with industry technological developments.

23. Conducting research on new product development possibilities and consumer tastes.

24. Providing recommendations to other departments on launching new products.

25. Ensuring the work of the R&D department does not exceed budgets.

26. Working with operations staff to ensure new products are compatible with current manufacturing processes.

27. Develop and maintain technical expertise on advances and innovations in research and science.

28. Coach and mentor less experienced researchers; check the quality of their work and help them resolve problems.

• Bachelor’s Degree in a related field required (Food Science, Chemical, Agricultural, Biological or Food Engineering).
•  10 + years of Experience is required. • Minimum of 3 years of experience in Management role required. 
•  Strong computer skills – proficient in Microsoft Office.
•  Excellent written and verbal communication skills in English
•  Strong understanding of principles of food chemistry and ingredients functionality is desirable.
•  Skills in experiment design and using statistical analysis tools are strongly desired
•  Good strategic thinking skills with ability to integrate functional/regional strategy within Corporate vision and strategy
•  Problem solving
•  Management and coaching skills
•  Leadership skills
•  Good decision-making skills and sound judgement
•  Ability to collaborate across regions, departments, and all levels of the organization