Job Description
R&D Head - Sauces, Pastes & Condiments Location: Selangor, Malaysia (Manufacturing Facility) Department: Research & Development Reports To: General Manager Position Summary & Mandate We are seeking a seasoned and strategic R&D Head to take full ownership of the product development and technical innovation pipeline.
Our client is a leading food service company specializing in shelf-stable Western and Asian cooking pastes, sauces, condiments, and marinades.
This is a critical leadership role responsible for setting the technical direction for the R&D department, managing the entire product lifecycle from concept to commercialization, and leading a strategic, high-performing team of 4-5 professionals.
The R&D Head must have deep, practical experience in a similar business line and mastery of retort processing technology to ensure product quality, authenticity, and shelf stability.
Key Responsibilities 1.
R&D Strategy & Leadership Technical Direction: Lead, coach, and manage the R&D team (4-5 members), providing clear technical guidance, managing project loads, and overseeing performance management.
Innovation & Pipeline: Drive the strategic development and commercialization of new sauce and paste formulations aligned with market trends and specific customer (retailer) demands.
Product Optimization: Champion initiatives to enhance existing product formulations to optimize quality, taste, sensory profiles, shelf life, and achieve superior cost efficiency (value engineering).
2.
Formulation & Process Expertise (Retort Focus) Process Mastery: Provide expert knowledge and technical oversight for processing methods, specifically retort technology, ensuring all products meet required shelf-stability and quality standards.
Full Project Lifecycle: Manage R&D projects from initial concept through to successful commercialization, including laboratory trials, pilot plant runs, scale-up processes, and validation of retort profiles.
Collaboration & Handover: Ensure seamless coordination with Operations, QA/QC, and Sales.
Oversee the preparation of comprehensive technical documentation, including product specifications and process guidelines for accurate production handover.
3.
Quality, Compliance & Cost Control Food Safety & Compliance: Ensure all R&D activities, formulations, and processes strictly adhere to JAKIM Halal, HACCP, ISO, and other relevant food safety, quality, and regulatory standards.
Value Engineering: Oversee cost management within formulation development, actively proposing and implementing value-engineering initiatives without compromising product integrity or quality standards.
Requirements Education & Experience Bachelor's or Master's degree in Food Science, Food Technology, Chemistry, or a related field.
Minimum of 5+ years of progressive experience in Food R&D, specifically focused on shelf-stable sauces, condiments, or cooking pastes (similar business line).
Minimum 3 years in a managerial or Head of R&D capacity, leading a team.
Essential: Proven, in-depth technical knowledge and working experience with retort sterilization processes.
Leadership: Strong proven ability to lead, mentor, and motivate a technical team.
Technical Depth: Expert knowledge of ingredients, processing technologies, formulation stability, and quality challenges related to high-volume sauce/paste manufacturing.
Compliance: Strong working knowledge of international and Malaysian food regulations, especially HACCP and Halal certification requirements.
Commercial Acumen: Ability to balance technical requirements with commercial viability and cost targets.
Benefits Performance Bonus: Receive an annual performance-based bonus.
Allowances: Basic travel and meal allowance claims are provided.
5+ years
Bachelor's or Master's degree in Food Science, Food Technology, Chemistry, or a related field.
Minimum of 5+ years of progressive experience in Food R&D, specifically focused on shelf-stable sauces, condiments, or cooking pastes (similar business line).
Team Leadership: Ability to motivate, mentor, and effectively lead the technical R&D team.
Technical Mastery: Expert knowledge in processing technologies, formulation stability, and quality challenges specific to high-volume sauce/paste manufacturing.
Regulatory Expertise: Strong working knowledge of international and Malaysian food regulations, especially HACCP and Halal certification requirements.
Commercial Drive: Capacity to balance technical innovation with commercial viability and cost targets.