Research & Development Supervisor

Responsibility

1. Strong understanding of ingredient functionality and raw material characteristics.

2. Experienced in conducting laboratory-scale trials up to production scale-up.

3. Knowledgeable in baking, mixing, steaming, filling, and packaging processes.

4. Capable of conducting sensory evaluation and product benchmarking.

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

6. Strong analytical skills to improve product quality and process efficiency.

7. Strong ownership and execution capabilities.

8. Strategic thinking with good business awareness.

9. Detail-oriented while remaining agile in decision-making.

10. Strong coaching and team development skills.

11. Able to collaborate effectively with Marketing, Operations, Purchasing, QA, and Production teams.

Qualification

1. Bachelor’s degree in Food Technology, Food Engineering, Bakery & Pastry, or related fields.

2. Minimum 2 - 4 years of experience in Research & Development within FMCG/Food Industry, preferably in bakery products.

3. Experienced in handling New Product Development (NPD) from concept development to commercial production.

4. Strong understanding of formulation, costing, shelf life, and process validation.

5. Knowledge of food safety and regulatory standards such as GMP, HACCP, Halal, BPOM, and food labeling regulations.

6. Strong project management and cross-functional coordination skills.

7. Good analytical thinking, problem-solving, and continuous improvement mindset.

8. Strong leadership, communication, and stakeholder management skills.

9. Able to work in a fast-paced environment with tight timelines and targets.

10. Proficient in Microsoft Office, especially Excel and PowerPoint, for reporting and presentations.