Research & Development Executive

Job Responsibilities:

1. In-Store Food Product Development

• Develop and improve premix, sauces, skewers, karaage, fried and ready-to-cook/heat products.
• Ensure products are easy to execute consistently in stores.
• Support new product launches and SKU reformulation.

1. Culinary & Sensory Development

• Conduct sensory evaluation, benchmarking and product trials.
• Ensure taste, texture, aroma and consistency meet standards.
• Balance product quality, cost, shelf life and preparation simplicity.

1. Food Science & Technical Support

• Support formulation, frying performance, sauce stability, shelf-life and reheating trials.
• Prepare product specifications and work with QA on HACCP, GMP and Halal compliance.

1. In-Store Execution

• Optimize products based on store equipment and operating conditions.
• Develop cooking, reheating and handling SOPs and support store trials.

1. Supplier & Raw Material Collaboration

• Work with suppliers on ingredients, premix and sauce development.
• Support supplier trials, evaluations and sourcing alternatives.

1. Documentation & Improvement

• Maintain recipes, trial reports and product specifications.
• Support cost, quality and yield improvement and troubleshoot product issues.

Requirements:

• Diploma/Degree in Food Science, Food Technology, Culinary Arts or related field.
• 2–5 years’ experience in R&D, central kitchen, QSR or food product development.
• Hands-on experience with fried products, premix, sauces or marinated products preferred.
• Basic knowledge of food safety, shelf life and food processing.
• Strong interest in culinary development and practical food execution.