Duties & Responsibilities: -

New product Development

• Develop extension flavors and new fermented products with using virous fermented technology, including the processing procedures and techniques as well as product Specifications.

• Assist review and improve the fermented technology with using new or current raw materials.

• Proactively initiating and following all R&D activities.

• As a project leader to manage all NPD for zone market with cost effective and speed to market as a respondent.

Technical Support

• Provide technical supports on production issues, including processing procedures, preparation of ingredients and packaging processes to ensure the final products are safe and meet the required quality

• Provide technical support on material evaluation of alternative supply for raw material

• Draft technical specifications including raw material specification and product specification.

• Provide technical support on customer enquiries and complaints

• Problem solving on quality and food safety issues

• Work closely with related functions such as Regulatory and Standard, Quality Assurance to have continuous review on regulatory compliance and food safety concerns on products selling to different markets.

• Provide the technical support and training to other functions such as Sales and Marketing, Purchasing, Manufacturing etc.

Education & Experience: -

- Min 5 years of experience in multinational company, preferring with working experience in soy sauce production.

- University degree in Applied Food Microbiology / Food Science or related academic background

Requirements & Skills: -

- Well knowledge on fermented products

- Management/Supervision skill

- Knowledge in computer and data processing

- Good command of English and Mandarin / Cantonese