Job Description
Conducts Research and product development activities for all BQ manufactured products. Brings key skills and knowledge in new product ideas/concepts and troubleshooting. Able to initiate product and /or processing concepts from idea to final production start-up. Spearhead new technology development and its application into all baked good areas. Develop and implement productivity project. Chef-oriented professional with culinary knowledge to support product development through planning, preparation, and execution of customer demonstrations.
Key Job Responsibilities:
- Strong ability to independently develop bakery formulations with hands on bench scale bakery product development and ability to scale up to commercial level.
- Ability to work in fast paced environment and manage multiple projects at a time.
- Introduction of new products and processes to BQ bakeries, Collaborate and influence internal and external project teams (Teams are made up of R&D, Product Developers, Project Managers, Quality, Regulatory, Engineering, Packaging, Factories, Marketing, Purchasing, and Supply Chain, etc.) to develop, industrialize, and launch Innovation and Renovation projects. Do a robust complaint reduction exercise and mitigate key risks and ensure vertical start up.
- Design and execute experimentation using established procedures, interpret results and translate results into possible solutions. Describe/demonstrate research results or experimental protocols to colleagues in a professional manner.
- Contribute to key product improvement, cost reductions, new products, development, knowledge building or other technically based, business driven objectives.
- Strong ability to collaborate with other team member and cross functional partners, proactively benefiting from team members technical abilities and being adaptive to ensure speed and agility.
- Advise and guide, other R&D team members and other departments throughout BQ, on scientific/technical matters as necessary.
- To prepare product and process specifications and process operating guides for new product launches and existing products as required. Ensure effective knowledge transfer to bakeries and operations teams and follow up to ensure product consistency and desired production efficiencies are achieved. Interface with operations personnel in all facilities to implement product development objective effectively and efficiently to completion.
- To write reports/memos from time to time on status of developments
- Deal effectively and professionally with outside ingredient and equipment suppliers to meet R&D objectives (keeping Purchasing & Engineering informed).
- Ensure effective communication with all R&D members of product development team and other internal BQ stakeholders.
- To lead in special projects concerning products, processes, equipment, and facility concepts and design.
- Ability to travel as required for bakery trials, internal and external meetings.
- Strong commitment to and support of Bimbo QSR values, ethics, goals, and objectives.
- Plan, prepare, and execute customer demonstrations, including ingredients preparation, show execution and presentation of culinary applications.
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Education and Work History:
Education/Certification:
B.S. degree in Grain/Cereal Science, Bakery Science, or Food/Agricultural/Biological Sciences.
Culinary degree or proven experience in customer-facing culinary presentations and product demonstrations
Experience:
- Minimum of 1 year of experience in Research and Development of foods, preferably in the bakery industry. Formulating and/or troubleshooting experience is desired.
- Completion of the AIB Residence course preferred.
- Knowledge of the baking process and functionality of ingredients.
- Proven excellent work record with demonstrated high levels of initiative and self-direction.
- Regulatory affairs: basic knowledge about national and international food regulations of food and its processes.
- Quality Standards: basic knowledge of safety standards (HACCP, FSSC 22000, BRC) and their implications in food development and processing.
- Knowledge of Statistical Process Control, statistical design of experiments, and data collection and analysis preferred.
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Qualifications and Skill:
- Demonstrated strong problem-solving and critical-thinking skills.
- Excellent organizational and communication (written and oral) skills.
- Excellent verbal and written communication skills.
- Excellent project management skills with ability to prioritize multiple activities simultaneously.
- Computer skills and proficiency with word processing, spreadsheet, database, and other software/applications.
- Willing to travel as required.
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