Job Description:

• Participates in gathering new product ideas through product ideation/competitive check with Culinary R&D Officers in the absence of R&D Officers.

• Conducts activities required to deliver new products as defined by the approved marketing calendar.

• Commercial translation of approved recipe and processes for commissaries and stores.

• Documents standards of new products for review of R&D Officer/R&D Manager.

• Conducts teach back to commissary with supervision of R&D Officer/R&D Manager.

• Prepares product development expense report.

• Preparation of samples for product presentation and approval of CC as needed.

• Participates in gathering information/ides on possible improvements that would generate savings or result in process efficiency.

• Commercial translation of improved recipe and processes for commissaries and stores.

• Documents standards of improved product (Technical data, raw material specification, other studies required)

• Conducts evaluation of alternative materials for endorsement as approved alternative product material.

• Maintains and safeguards manuals, training kits, technical data, raw material specifications for local and international standards, per assigned SBU.

• Oversees maintenance and upkeep of equipment, utilities, and storage.

• Transacts oracle related activities (such as move order transaction)

• Prepares samples in Marketing events like Photoshoots; Commercial Ads; Press Conference; Consumer test - to ensure proper presentation of standard product when needed.

• Acts as a resource person during product roll out by L&D as needed.

Qualifications:

Education: Must be a degree holder in Food Technology, Nutrition & Dietetics, Chemical Engineering, or BS Chemistry

Experience: At least one (1) year work experience in the same level, in the restaurant industry, (food manufacturing and food service)

Training/Licenses/Certification: Certified Serve Safe Practitioner is preferred