Title:  Research and Development Specialist (Sucat)

The Research & Development Specialist will be responsible for the following:

Key Result Area 1 – Product Superiority

• Creates formulations and/or process aimed at developing or improving products. Commercializes formulations turned over by Menu Innovations Team.
• Executes product improvement initiatives aligned with Executive, Marketing and R&D goals.
• Performs basic formula and/or process review aimed at improving taste and value.
• Collaborates with sensory and research team to ensure accurate sensory descriptors and tools.
• Performs commercial translation and develops process parameters for manufacturing and finished goods quality monitoring.
• Develops Store Operating Procedures, Commissary Process Flow and Product Menu Lists. 
• Documents final manufacturing and store processes and standards.

Key Result Area 2 – Raw Material Development for Manufacturing and Store Use

• Performs technology transfer to local suppliers and JFC Commissaries for formulations and processes for Bestsellers and Core products.
• Audits supplier's capability and capacity based on product quality and food safety requirements.
• Develops raw material specifications, product standards and process parameters.
• Gathers data and recommends process improvement to maximize supplier's capability.
• Establishes finished goods monitoring and inspection.
• Documents validated manufacturing processes and standards
• Supports the new supplier's CPR application by providing the necessary documents.
• Supports trouble shooting in case of quality concern upon supplier's implementation.
• Recommends, tests, and evaluates raw materials that may be used for BCP.  

Key Results Area 3 – Product Tech Transfer of Core and Complementary products

• Networks with suppliers and technical institutions to source technology updates on raw materials that can be applied to Core and Complementary Products.
• Evaluates applicability of new materials/ functional ingredients to existing products.
• Establishes raw material specifications based on functionality, physicochemical characteristics, final product standards, shelf-life performance, and handling conditions.
• Generates raw material inspection guidelines and performs inspection during initial deliveries to ensure conformance to agreed specifications.
• Prepares raw material specifications sheet and aligns with supplier and QA.

Key Results Area 4 – Raw Material and Process Improvement for Cost Efficiency

• Executes planned strategic initiatives to improve raw materials and/or processes to achieve cost efficiency.
• Performs commercial translation and coordinates with Ph Region R&D on product stability testing.
• Drives and monitors execution and savings implementation of cost improvement projects.
• Manages sensory guardrails on product quality drift.
• Collaborates with Manufacturing and Finance to ensure accuracy of execution and cost savings declaration.

Key Results Area 5 – Store Process Improvement (Equipment Upgrade)

• Performs testing of new/upgraded store and commissary equipment used in Bestsellers, Core and Selected Complementary Products as initiated by Restaurant Systems.
• Establishes optimum setting to achieve standard product quality.
• Determines product performance, stability, and consistency with the new/upgraded equipment.
• Proposes setting and/or design improvement to achieve desired product quality.
• Monitors performance of new/upgraded equipment during pilot testing.

JOB QUALIFICATIONS

• Bachelor of Science Degree in Food Technology, Chemistry, Nutrition, Chemical Engineering, or any related fields.
• Must have 2-4 years of relevant experience.
• Preferably experienced in implementing Food Safety and Quality Management Systems such as GMP, HACCP, FSSC, ISO systems in a food manufacturing environment.
• Familiarity with food manufacturing plant operations, production planning and inventory control and food safety management systems.
• Familiarity with health and safety regulations in a food manufacturing environment.
• Willing to be assigned in Sucat, Muntinlupa (4 days onsite, 1 day work-from-home).​​​​​​​