Responsibilities:
• Lead and oversee existing product research and development activities, including product improvement, reformulation, troubleshooting, process optimization, and cost optimization.
• Develop and execute product improvement strategies based on business needs, customer feedback, product complaints, quality issues, and manufacturing efficiency.
• Lead technical investigations and problem-solving initiatives related to product quality, sensory deviations, product performance, and manufacturing process inconsistencies.
• Drive cost optimization initiatives through formulation improvement, alternative raw materials, supplier evaluation, and process efficiency while maintaining product quality.
• Oversee shelf-life studies, product stability evaluations, and quality consistency monitoring to ensure product performance throughout storage and distribution.
• Collaborate with Production, QA/QC, SCM, Purchasing, Engineering, Marketing, Sales, and Regulatory teams to implement product and process improvements.
• Ensure compliance with applicable regulations, BPOM, halal requirements, customer specifications, and food safety standards.
• Manage and develop the EPRD team, including resource planning, project prioritization, budget management, and performance evaluation.
• Monitor key performance indicators, including product complaint reduction, cost savings, improvement implementation, and product quality consistency.

Requirements:

• Bachelor’s degree in Food Technology, Food Science, Chemistry, Chemical Engineering, or a related field.
• Minimum 5–8 years of experience in Research & Development, preferably in the food manufacturing industry, with strong exposure to existing product improvement and reformulation.
• Previous experience in a managerial or leadership role is preferred.
• Strong knowledge of food formulation, raw material functionality, sensory evaluation, shelf-life studies, and product stability.
• Proven experience in technical troubleshooting, root cause analysis, process improvement, and cost optimization initiatives.
• Familiarity with BPOM regulations, halal requirements, food safety standards, and product specification management.
• Strong leadership, analytical thinking, project management, and problem-solving skills.
• Excellent communication and stakeholder management skills, with the ability to collaborate across functions.