Research And Development Officer

The Research and Development Officer is responsible for the development of new products, new platforms, line extensions, and scale-up plant trials from kitchen recipe to commercial

production following the protocols for New Product Development;

• can identify and develop new processes and establish process controls to ensure the quality and reproducibility of new products;
• involved in supplier development of manufactured and traded items for new platforms; and finally,
• capable of representing the team in meetings related to the project and category he handles.

Recipe Development for New Platforms

1. Collaborates with chefs and technical people from partner suppliers to learn new food concepts, flavor trends, culinary techniques, and other advancements in recipe development.
2. Networks with global and local suppliers in the conduct of Ideations to generate food ideas and recipe solutions based on business product strategy
3. Develops and creates recipes/prototypes for new products that are aligned with the Mktg. Product Brief
4. Ensures taste superiority in all recipe development and kitchen formulation
5. Initiates Open Innovation with suppliers to generate ideas and concepts for Product Library to include all categories, ie Rice Meals, Burgers, Sandwiches and other Handhelds, Specialty Beverages, Fries, and Savory and Dessert Pies

Product Technology Transfer of In-House Formula for New Platforms

1. Standardizes Kitchen Recipe to Commercial Formula for new platforms
2. Conducts commercial translation of In-House Formula from the kitchen to commercial production in Commissary and/or 3rd Party toll suppliers, based on PB-approved profiles
3. Performs Formula and Process Specs. validation in Commissary and/or 3rd Party Toll Suppliers
4. Develop and establish standard Formula and Process Manual including Finished Product Specifications with Commissary and /or 3rd Party toll suppliers
5. Details all final manufacturing documents to include Standard Product Costing for BOM Creation and Final TP Set-Up, Form B, Working Formula, and Work-In-Process to ensure accurate implementation in production.
6. Establishes and provides quality control parameters for raw materials and finished products to QA (Work Instructions, PDS, and Process Flow)
7. Conducts product stability testing to determine acceptable shelf-life of manufactured item and/or finished product for new platforms.
8. Provides complete documents to Commissary-Regulatory in support to CPR application
9. Generates requests and recommends specific sensory test methods for new platforms
10. Manages inventory and preparation of raw materials for sensory test requirements

Development of Store Operating Procedures For New Platforms

1. Develop store Product Standards and Store Processes for manufactured and traded and/or supplier co-developed items for new platforms
2. Conduct product simulation with the Restaurant Systems Division to align and ensure that store processes for new products are properly translated to Store Operations.
3. Generate and ensure the accuracy of the Menu List for new products including food and paper costs, and pricing to measure product profitability.
4. Provides complete store documents i.e., SOPs and other store-related documents for manufactured, traded and/or supplier-co-developed items for New Platforms

Supplier Development: Manufactured and Traded Items for New Platforms

Conduct an audit to assess the supplier's product and process capability and provide audit results with recommendations.

1. Perform evaluation and testing of new and other alternative raw materials with suppliers for New Platforms to determine acceptability
2. Develop raw material specifications of manufactured and complex raw materials for New Platforms to include Flavors and Functional Ingredients
3. Support in the testing of packaging materials for New Products.
4. Document requests for sourcing of new and supplier-co-developed manufactured and traded raw materials

Product and Process Improvements for New Products

1. Create and implement product and process improvements for New Products (Brand Priority Products, Core, Complementary, Breakfast, and Beverage)
2. Develop and recommend alternative raw materials for product quality and cost improvements
3. Develop and recommend simplified store procedures for efficiency and consistency
4. Support the testing of new equipment for New Products for ease of operations in stores or manufacturing efficiency in commissary
5. Generate final documents to include SOPs and other store-related documents for manufactured, traded and/or supplier co-developed items for New Product improvements (Brand Priority Products, Core, Complementary, Breakfast, and Beverage)

JOB QUALIFICATION

Education

Graduate of BS Food Technology or other related courses (BS Chemistry or BS Chem Eng. and the likes)

Experience

Has at least 5 years of extensive experience in R&D preferably from a reputable food company and directly involved in manufacturing and/or product development

Training/License/ Certification

Trained in GMP, HACCP, and the likes

PFT (Professional Food Technologist), not required but preferred

Skills and Essential Traits

- Has knowledge and competency in Formulation and Process Development

- Knows Food Material Properties, Functional Ingredients, and Food Additives

- Good communication skills both oral and written

- Basic knowledge in Microsoft (Word, Excel, PPT, and the likes)

- Project management and presentation skills

- Agile

- Can work independently with minimal supervision

Work Conditions

Office and plant - Will require travel outside of homebase; conduct store and supplier plant visits; exposure to kitchen condition during product testing and development of products and processes, including product improvement.

Scope of Impact

SBU-wide

Level of Function-Specific Knowledge

Has extensive experience in R&D (Product Development and Innovation, Manufacturing)

Innovation

Requires a high level of innovative thinking