Title:  Manager Research & Development

Job Summary

Manage the development and formulation of chemical products to meet customer expectations and support sales performance

General Responsibilities

         Direction Setting

• 1. Reviews and communicates clearly the implementation of set strategies, systems/processes, and procedures within one’s area of responsibility.

  2. Provides inputs to help develop and improve systems, processes/procedures in accordance with GMP*, HACCP *, SHE* requirements, and ekpi corporate values.

  3. Delivers team’s contribution to FBIC’s GM1* and cost improvement targets by ensuring on-time & on-budget completion of product development projects.

  4. Provides relevant inputs to help plan FBIC’s annual budget.

  Business Development

• 1. Ensures the proper implementation of various phases of development activities for team’s BD & improvement projects.

  2. Guides and mentors direct reports in the areas of formulation, process, and application, as well as in the general conduct of FBIC operations and compliance.

  3. Develops experimental formulas, processing and application procedures, prepares specifications for raw materials, work-in process, and finished products that meet pricing, marketing, food regulations, and FBIC operation processes and feasibility parameters to deliver the financial contribution of FBIC to business unit’s budget.

  4. Ensures delivery of budgeted BDs and renovation projects assigned to the team by monitoring progress of BDs.

  Administrative Functions

•  

  1. Reviews, maintains, and controls release and safekeeping of FBIC’s technical documents, guidelines, policies and procedure.

  2. Manages tasks/ projects (eg: sensory evaluations, trainings and seminars) as may be specifically assigned by the R & D Head.

  3. Ensures real time recommendations to requests for support from Sales, Production, PPIC*, Purchasing, and QA* and Engineering.

Functional Skills and Knowledge

• 1. Graduate of BS Food Technology, Chemistry or Chemical Engineering or any science-related courses;

  2. Minimum of 7–10 years of progressive experience in research and development (R&D), or innovation within the food manufacturing, with significant exposure to savory product categories.

  3. At least 2-3 years in a managerial or leadership role, handling cross-functional teams and overseeing end-to-end product development and commercialization projects.

  4. Proven experience in developing and launching savory products from concept to commercialization, including product renovation, cost optimization, and process improvement initiatives.

  5. Strong background in managing customer-driven and business development projects, with demonstrated ability to deliver projects on time, within budget, and aligned with customer and market requirements.

  6. Experience collaborating with cross-functional teams such as Operations, Supply Chain, Procurement, Quality Assurance, Regulatory, Sales, and Marketing to ensure successful product execution.

  7. Solid understanding of food manufacturing processes, ingredient functionality, sensory evaluation, food safety standards, quality systems, and regulatory requirements.

  8. Experience in customer engagement, technical presentations, product demonstrations, and handling business partner requirements is an advantage.

  9. Exposure to continuous improvement initiatives, process standardization, and innovation management systems is preferred.

  10. Ability to work with changing priorities.

  11. Experience in handling multiple projects in a fast-paced environment with strong project management and people management capabilities.

Education

Bachelor's degree in Applied Science/Biotechnology/Chemical Engineering/Food Engineering or related field