R&D Executive (Chocolatier)

This position is based at Intercontinental Specialty Fats Sdn. Bhd., Port Klang. The Chocolatier Executive is responsible for developing innovative chocolate and confectionery products by applying specialty fats in various applications. The role involves conducting laboratory trials, formulating new recipes, evaluating product performance, and providing technical support to customers while ensuring products meet quality, food safety, and market requirements.

Job Responsibilities:

• Develop innovative chocolate, compound chocolate, fillings, coatings, spreads, and confectionery products using specialty fats.
• Formulate and optimize chocolate recipes to achieve the desired taste, texture, viscosity, shelf life, and processing performance.
• Evaluate and compare a wide range of confectionery fats in chocolate and confectionery applications through laboratory testing and application trials.
• Conduct product development activities, including laboratory experiments, pilot trials, sensory evaluations, and product performance assessments.
• Improve existing chocolate and confectionery formulations to enhance product quality, functionality, cost efficiency, and customer satisfaction.
• Prepare technical reports, product specifications, formulations, application guides, and laboratory documentation.
• Provide technical support during customer visits, product demonstrations, factory trials, and troubleshooting activities.
• Work closely with the Sales, Marketing, Quality Assurance, Production, and Technical teams to develop customer-focused solutions.
• Keep up to date with market trends, consumer preferences, ingredient innovations, and new technologies in chocolate and confectionery.
• Ensure all laboratory activities comply with GMP, HACCP, food safety requirements, and company quality standards.
• Maintain laboratory equipment, raw materials, and testing records in an organized and safe manner.
• Support continuous improvement initiatives and contribute to new product innovation projects.

Requirements:

• Bachelor's Degree in Food Science, Food Technology, Culinary Arts, Chocolate & Confectionery Technology, or a related discipline.

• Minimum 1–3 years of experience in chocolate, compound chocolate, confectionery, bakery, or food application development.

• Strong knowledge of chocolate processing, tempering, confectionery fats, specialty fats, and product formulation is an added advantage.

• Passion for chocolate innovation, recipe development, sensory evaluation, and food applications.

• Good understanding of laboratory testing, product evaluation, and food safety standards.

• Excellent problem-solving, communication, and teamwork skills.

• Willing to travel for customer visits, technical support, and product demonstrations when required.

• Willing to work in Port Klang, Selangor.