R&D Manager (Food Industry), Singapore

Key Responsibilities Manage execution of plans for development of new products to meet agreed timescales and product development requirements Leads and initiates the development of food products and processes as driven by business needs of the organization Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters Develops and maintains project plans, identifying critical paths and resources required Manage scale-up of new recipes from laboratory scale to production scale Manages projects and plant costs from testing to implementation Evaluates and make recommendations concerning the application of new ingredient/processing technologies Design and execute stability studies for recipe development, sensory and analytical testing of recipes Review and validate recipes to ensure compliance with government food regulations for all markets Ensure the adherence of new and existing products to gross profits as set by the Company Develop recommendations and justifications for Profit and Quality Improvement Programs Takes charge of the presentation of samples to the Management and Sales Team Provide training and technical support to Manufacturing, QA, and Technology Works closely with the Sales Group, Manufacturing, QAQC, and Purchasing Any other ad hoc duties or projects assigned by senior management. Leading and managing the R&D team to ensure projects are completed on time, within budget, and to a high standard.
Requirements Bachelor's degree in Food Science, Food Technology, or a related field At least 5 years of experience in food manufacturing, with a minimum of 2 years in a supervisory or leadership role Strong knowledge of food safety regulations and quality standards Excellent problem-solving skills and ability to work in a fast-paced environment Strong communication and interpersonal skills Familiarity with GMP, HACCP, and ISO standards is preferred Possess knowledge of flour or Oil application or Emulsifier and/or frozen food is a plus