Research and Development Manager - Bakery

Job Description:

• Supervises technical processing and design activities to ensure compliance with standards and operational requirements.
• Monitors and manages the utilization of the department’s allocated budget.
• Conducts performance planning, monitoring, and evaluation of direct reports.
• Reviews and evaluates new trends in product systems and processes to support continuous improvement.
• Identifies requirements for improvements in facilities, equipment, and utensils.
• Collaborated with Creative R&D to gather new product ideas through ideation sessions and competitive benchmarking.
• Planned, developed, and executed activities to deliver new products in line with the approved marketing calendar.
• Prepared and reviewed preliminary costings to meet target food cost requirements based on product briefs.
• Identified development requirements, including new suppliers, equipment, and tools.
• Conducted plant visits in coordination with Supply Chain Management (SCM) and Quality Assurance (QA).
• Established and managed timelines to ensure on-time project execution.
• Prepares product samples for presentation and approval by the Commercial Committee (CC) as necessary.
• Ensures proper control and governance of the product development process.
• Project activities and milestones must be completed according to schedule and targets.
• Prepares and monitors product development expense reports to track budget utilization.
• Accountable for the accuracy of documented standards for new products and endorses these to the Research and Development Head for approval.
• Conducts and supports other studies as required to meet product and process objectives.
• Develops and finalizes raw material specifications.
• Prepares and maintains technical data documentation.
• Conducts and/or supervises teach-back sessions for commissary teams and Learning & Development as required.
• Responsible for the commercial translation of approved recipes and processes for implementation in commissaries and stores.
• Coordinates with Procurement to source new materials required for development activities.
• Formulates and reviews experimental designs to meet defined product targets and objectives.
• Collaborates with the Production Head to align experimental schedules and resource availability.
• Finalizes raw material specifications for new products in coordination with suppliers.
• Requests and evaluates samples of new materials from suppliers for testing purposes.
• Conducts and/or supervises experimentation for approved product development or process improvement activities.
• Plans, formulates, and implements product improvement activities as approved for execution.
• Determines timelines for all activities to ensure on-schedule completion.
• Identifies improvement requirements, such as new suppliers, equipment, and tools.
• Prepares preliminary costing to meet target food cost in line with product briefs.
• Participates in gathering information and ideas on potential process improvements that enhance efficiency and reduce costs.
• Ensures thorough evaluation of alternative materials for endorsement as approved substitutes.
• Assists in identifying and recommending potential projects that contribute to food cost reduction.
• Oversees the maintenance and upkeep of equipment, utilities, and storage facilities to ensure operational readiness and compliance.
• Maintains and safeguards manuals, training kits, technical data, and raw material specifications in accordance with local and international standards for the assigned Strategic Business Unit.
• Coordinates and communicates with other units on matters of common concern to maintain effective and harmonious working relationships.
• Acts as a resource person during product rollouts led by the Learning & Development or Training Manager.
• Supervises both local and international technical and processing design activities, providing leadership to R&D officers across regions
• Prepares product samples for marketing-related events such as photo shoots, commercial advertisements, press conferences, and consumer testing to ensure proper presentation of standard products.

Qualifications:

• Bachelor’s degree in Food Technology, Nutrition and Dietetics, Chemical Engineering, or Chemistry.
• Minimum of four (4) years of work experience at a supervisory level or equivalent role within the food industry.
• Certified Sensory Science Professional (CSSP) is preferred but not required.
• Strong knowledge of food science and technology principles, sensory evaluation techniques, and the creative ability to translate product concepts into finished products.
• Computer literate, with proficiency in Microsoft Word, Excel, and PowerPoint.
• Demonstrated baking skills.
• Strong technical writing capabilities.
• Proven people management skills.
• Effective coaching and mentoring abilities.