Responsibilities

• Strategic Food Product Development: Lead and drive the development of innovative food products (e.g., Ready-to-Eat, Frozen Food, Sauces, and Savory Products) to support business growth, matching consumer trends and marketing strategies.
• Trial & Scale-Up Management: Oversee and approve experimental designs and food trials across all stages - Lab Scale, Pilot Scale, and Commercial Production - ensuring seamless technology transfer to the factory floor without compromising taste and texture.
• Shelf-Life & Food Safety Evaluation: Supervise stability testing, sensory evaluations, and microbiological/chemical analyses to ensure product quality and accurate shelf-life determination.
• Cost & BOM Optimization: Verify and approve the accuracy of Bill of Materials (BOMs) regarding ingredients, yield, and raw material costs to maximize product margins.
• Regulatory Compliance & Documentation: Ensure all formulations, ingredients, and food additives strictly comply with Thai FDA regulations and international food laws. Overlook documentation for product registration and third-party certifications.
• Supply Chain & OEM Collaboration: Support production sites and external partners (Domestic & International Food OEMs) during capacity expansion, troubleshooting technical issues to maintain product consistency.
• Quality Standards: Implement and uphold stringent quality systems (ISO 22000, GMP, HACCP, BRC, FSSC 22000) within the R&D processes.
• People Leadership: Supervise, coach, and evaluate the food R&D team members. Allocate resources and manage project timelines efficiently to deliver results on time.

Qualifications

• Bachelor's or Master's Degree in Food Science, Food Technology, Food Engineering, Product Development, or other related scientific fields.
• Minimum of 5-10 years of experience in the food manufacturing industry, with at least

3-5 years in a supervisory or management role within a Food R&D function.

• Direct experience in Food Safety & Quality Management Systems (ISO 22000, HACCP, GMP, BRC, or FSSC 22000) in food manufacturing is mandatory.
• Strategic Food Product Development: Lead and drive the development of innovative food products (e.g., Ready-to-Eat, Frozen Food, Sauces, and Savory Products) to support business growth, matching consumer trends and marketing strategies.
• In-depth knowledge of food chemistry, preservation techniques (thermal processing/freezing), sensory evaluation, and shelf-life determination.
• Strong understanding of food costing structures, production yield, and Bill of Materials (BOM) management.
• Solid knowledge of Thai FDA regulations and international food laws.
• Excellent capability to translate culinary recipes into scalable industrial products.
• Proven project management skills with the ability to control timelines and budgets.
• Strong technical troubleshooting and critical decision-making skills during commercial scale-ups.
• Proven leadership with the ability to coach and develop a high-performing team.
• Good command of written and spoken English for international supplier and OEM communication.