1. Project Management and General Operations of the Sauce & Seasoning Team
- Task Management: Receive support or project development requests, prioritize tasks, and provide feedback with specific reasons for unfeasible projects.
- Resource Allocation: Distribute resources and assign projects to team members.
- Progress Evaluation: Monitor project progress, assess results, and guide next steps for team members.
- Report Review: Evaluate and adjust test reports from team members before submission to customers/suppliers.
- Interdepartmental Communication: Coordinate with Business Development (BD) on new ingredient development and communicate project status and next steps with sales teams.
- Sales Support: Advise sales teams on ingredient selection and recommend appropriate dosages for each ingredient.
- Sample Testing: Organize internal sample testing within the ACC (Assessment and Collaboration Center).
- Event Planning: Plan and execute Innovation Days/Roadshows.
- Work Planning: Arrange weekly work plans based on individual team members schedules.
- Goal Setting: Establish annual goals for the team.
2. Product Research and Development
3. Knowledge Update
- Supplier Documents: Research documents provided by suppliers.
- Training Participation: Attend training sessions from suppliers and internal ACC/Group AIG.
- Regulation Updates: Stay updated on food safety regulations (laws, guidelines, decrees).
- Industry Engagement: Attend specialized industry exhibitions.
4. Technical Information Exchange with Suppliers
5. Customer Interaction
- Test Results Discussion: Discuss test results and agree on next steps with customers.
- Formulas and Processes: Transfer formulas and processes to customers.
- Factory Trials: Provide support during factory trials.
6. Reporting
- New Wins: Report new wins.
- Test Results: Summarize test results for supplier ingredients.
- KPI Reports: Compile Key Performance Indicator (KPI) reports for the team.
- Customer Satisfaction: Aggregate customer satisfaction survey results.
7. Ensure Internal Control Activities Follow ISO 9001:2015 Standards
- Record Review: Review records of activities in the Sauce & Seasoning lab according to established procedures.
- Corrective Actions: Identify corrective actions for any non-compliance points.
REQUIREMENTS
- Minimum 3 years of management experience
- Minimum 8 years experience of Savoury categories
- English communication
