Tugas dan tanggung jawab

1. Communicate a clear brief of overall project innovation, describe the whole risk analysis and feasibility
2. Prepare project timeline and tracking regularly through pre NPD meeting
3. Monitoring achievement of overall innovation progress and contribution to overall NSV, and ROI (spending vs result) and do contigency and mitigation plan for any hurdle and failure
4. Lead cross-functional teams through the Stage and Gate steps, ensuring seamless product development from ideation to commercialization,
5. Ensure compliance with food safety regulations, industry standards, and certifications relevant to the bakery industry.
6. Inspire the culture of creating innovation to the team, especially for breakthrough and out of the box innovation and courage to face all of the constraint and change management
7. Prepare project timeline and tracking regularly through monthly VE & improvement meeting and monitor achievement with finance and purchasing team in monthly basis
8. Drive continuous improvement initiatives, promoting a culture of innovation and quality excellence within the R&D department and build awareness of current product performance in term of quality / cost / output and sales performance / consumer feedback
9. Inspire innovation of improving current portfolio with stronger USP, another value added for consumer, more competitive cost etc into clear action plans
10. Observe the chance and challenge to embrace new technology to be implented inhouse or other breakthrough strategy and creative countermeasure strategy to overcome all of the possible challenges and hurdle
11. Do research to know what are new in R&D organization around the world, how they evolve their competencies, research methodology, etc
12. Review current job expectation, team competencies and develop improvement plans with HC
13. Prepare individual development plans for team's personal career growth with HC
14. Conduct day to day coaching and mentoring with detail plans and BAU for problem solving related

Kompetensi

1. Min. Bachelor's degree majoring in Food Technology, Chemical Engineering, or related majors
2. Certified in FSSC, Halal, leadership training, problem solving/improvement tools,
3. Strong knowledge in processed cheese and its product derivatives, ingredients, and process development
4. Expertise in sensory analysis and market insight
5. Drives result especially in NPD Stage
6. Has a good problem solving skill, people development, and leadership
7. Experienced as a project manager for technical food implementation
8. Willing to conduct business travelling

Persyaratan minimum

• S1
• 30 - 40 tahun
• Min pengalaman 5 tahun