Research And Development Officer

The Research and Development Officer for Technology and Innovation executes product and process improvement initiatives for manufactured materials used in Core and Complementary products aimed to achieve Product Superiority and Cost efficiency. He also conducts technical activities to ensure supply sustainability through timely and accurate completion of raw material development projects for manufacturing, and product technology transfer.

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.

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.

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.

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.

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

• Must have Bachelor’s Degree in Food Technology, Chemistry, Nutrition, Chemical Engineering and other related fields.
• Must have at least 3 years of experience in research and development in a food manufacturing plant environment, preferably with experience in implementing Food Safety and Quality Management Systems such as GMP, HACCP, FSSC, ISO systems.
• Familiarity in store processes (fast food/QSR setting) is an advantage.
• Must be willing to be assigned in Sucat manufacturing plant, on a hybrid working arrangement (4 days onsite, 1 day work-from-home).

Fresh N' Famous Foods Inc. - Chowking, the hiring entity, is a wholly owned subsidiary of Jollibee Foods Corporation.