Research & Development Supervisor

Responsibility

• Strong understanding of ingredient functionality and raw material characteristics.
• Experienced in conducting laboratory-scale trials up to production scale-up.
• Knowledgeable in baking, mixing, steaming, filling, and packaging processes.
• Capable of conducting sensory evaluation and product benchmarking.

Able to prepare and manage R&D documentation such as: Formula approval, Product specifications, Trial reports, Process parameters, Shelf-life reports, Material assessments

• Strong analytical skills to improve product quality and process efficiency.
• Strong ownership and execution capabilities.
• Strategic thinking with good business awareness.
• Detail-oriented while remaining agile in decision-making.
• Strong coaching and team development skills.
• Able to collaborate effectively with Marketing, Operations, Purchasing, QA, and Production teams.

Qualification

• Bachelor’s degree in Food Technology, Food Engineering, Bakery & Pastry, or related fields.
• Minimum 2 - 4 years of experience in Research & Development within FMCG/Food Industry, preferably in bakery products.
• Experienced in handling New Product Development (NPD) from concept development to commercial production.
• Strong understanding of formulation, costing, shelf life, and process validation.
• Knowledge of food safety and regulatory standards such as GMP, HACCP, Halal, BPOM, and food labeling regulations.
• Strong project management and cross-functional coordination skills.
• Good analytical thinking, problem-solving, and continuous improvement mindset.
• Strong leadership, communication, and stakeholder management skills.
• Able to work in a fast-paced environment with tight timelines and targets.
• Proficient in Microsoft Office, especially Excel and PowerPoint, for reporting and presentations.