R&D Executive (Sensory function)

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Report outdated or damaged POSM materials, coordinate with relevant teams for timely replacements.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

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

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Cập nhật gần nhất lúc: 2025-12-03 09:00:05