Senior R&D Food Manager - Selby, Johannesburg, Salary up to R1M PA Negotiable based on experience. Reporting to: Research & Development Coordinator.
Requirements NON Negotiable: Master in Food Technology, Nutritional Sciences with an added advantage for Quality Management. Minimum of eight years’ experience in Research and Development in a food manufacturing environment with a focus on bakery technology and applications. Competency in project management and handling multiple projects simultaneously. Experience in cooperative personnel management.
A sure feeling of food market trends, flavours, passionate and innovative in developments. High-quality labelling and legal compliance. Experience in working with food safety management systems. Competency in food chemistry and well acquainted with the function of ingredients, compiling specifications, ingredients lists and other back of pack information. Knowledge of the South African food labelling legislation. Competency in nutritional profiling and calculations.
Advanced Microsoft Office Skills, especially Excel with excellent mathematical skills for costing and capacity calculations and statistical evaluations are a basic requirement. Experience in product development from briefing to launch including sensory evaluations. Proficient in speaking and writing in English with report writing excellent oral and digital presentation skills.
Background: You are working in a dynamic, high-performance environment. As a member of the Research & Development department, you will report to the Research and Development Co-ordinator. You will represent the Research & Development Co-ordinator in all aspects including project management and overseeing a team of up to five R&D Technologists with the prospect of growing into the position of the R&D Co-ordinator.
Duties: Trend-scouting internationally and driving the innovation process for a long-term product pipeline. Own product development from briefing via lab and factory trials until execution in the factory including the accompanying documentation. Projects comprise new developments as well as improvements to our existing range and solving technical questions relating to the production process improvements.
Designing, conducting and documenting sensory evaluations and tastings. You screen scientific research and build up the company knowledge on ingredients, dough characteristics, fermentation and correlated sensory functionality. If you are interested or would like more.
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Information email your cv to: shanelle@rapidrecruiting.co.za Call: 0833071825