R&D Executive (Sensory function)

Support sourcing of new suppliers and ingredients
Perform field inspections (3–4 stores/day, minimum 4 days/week) to compare in- store product quality against central kitchen or R&D standards.
Monitor the condition and functionality of kitchen equipment at store level (microwaves, steamers, fryers, heat cabinets…), ensuring their ability to support correct product preparation.
Participate in layout design discussions for new or renovated stores, advising on equipment and flow setup to optimize preparation and display.
Train store staff (Store Managers, kitchen team) to recognize basic sensory issues (e.g., overcooking, missing flavors, improper texture) and guide corrective actions.
Conduct weekly competitor market surveys, collect and share comparative sensory data.
Combine sensory checks with hygiene and process audits, including raw material condition, cooking environment, and supporting equipment, to identify causes of sensory defects.
Ensure POSM items are correctly displayed and used (menu boards, price tags, promotional visuals…), maintaining brand standards and customer experience.
Develop and maintain sensory quality benchmarks by product category (flavor, aroma, texture, etc.).
Record and analyze sensory evaluation results, and submit detailed reports to the R&D team for improvement recommendations or formulation adjustments.
Perform other tasks as assigned by the line manager.
Support the R&D team during new product testing or pilot launches, collecting customer feedback and evaluating in- store execution.
Report outdated or damaged POSM materials, coordinate with relevant teams for timely replacements.
Conduct regular sensory evaluations at stores (at least once per week), focusing on key factors such as taste, texture, temperature, freshness, and product consistency.
Collaborate with QA/QC team during routine or urgent quality inspections, especially in response to customer complaints or negative feedback.

Minimum 1 year of experience in QC, QA, R&D, or sensory evaluation in F&B or FMCG sectors.
Preferably experienced in chain store or convenience store operations.
Honest, detail- oriented, and highly responsible.
Proactive and eager to learn from practical work.
Comfortable with frequent travel and field work.
Accurate record- keeping and reporting skills.
Bachelor’s degree in Food Technology, Food Chemistry, Nutrition, or relevant fields.
Ability to evaluate products objectively and logically.
Good communication and interpersonal skills to work with store operation and kitchen staff.
Basic knowledge of sensory analysis and food quality inspection.
Understanding of food hygiene and preparation processes in retail/food service settings.
Strong sensory acuity in taste, smell, texture, and visual assessment.

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Cập nhật gần nhất lúc: 2026-04-10 12:40:03