Senior RD&A Scientist

About Kerry

Kerry offers the industry's largest portfolio of Taste & Nutrition System and Functional Ingredients & Additives, serving the Global Food, Beverage and Pharmaceutical industries. We work with the world's top Retailers and Manufacturing companies to produce some of the best private-label products and tailored Food & Beverage solutions on the market. We also work with the leading Food Service chains helping deliver appetising, relevant and innovative custom solutions, using our expertise in new product development, production and commercialisation.

Our Values: Courage | Enterprising Spirit | Inclusiveness | Open-mindedness | Ownership

About the role

Key responsibilities

1. Primarily responsible for culinary knowledge system set up

2. New culinary R&D people training to adapt Kerry China

3. Organize culinary Dry R&D people sharing knowledge

4. Develop formula depository for Coating & Meat, benchmark Kerry product versus market. Work with Marketing and Chefs to create portfolio of coating & Meat and applications that are on trend or leading customer thinking in Taste and Nutrition.

5.Construct strong relationships with key FS customers, developing a wide understanding of each one, their market place and the dynamics involved. Provide them with technical knowledge, experience and support when required, making regular visits and technical presentations

6. Work with Purchasing to develop a supplier base that allows Kerry to source at quality and cost levels that gain a competitive advantage for Kerry. 

7. Communicate with Kerry region and global to sharing and get more resource for culinary dry

8. Work out a unique end-user model that dominates the key end user account and captures an increased share of end-user market.

9. Working with SCM, QA and OPS help new product production and existing production optimization and executive.

10. Customer training of culinary dry knowledge.

11. Build up system of culinary dry to make out good outcome with Kerry’s resource

12. Product development, production and technical support for food service, meat processors and other savory related customers

13. Developing new products for internal requirement.

14. Add value by proactively identifying potential opportunities or issues and assist in the implementation of both process and performance improvement.

15. Other tasks assigned by line manager

Internal Relationship

• R&D Team

• Sales Team

• Marketing Team

• IO

External Relationship

• Customers

Qualifications and skills

Qualifications, Skills and Experience:

1.    Bachelor’s and higher Degree in Food Science.

2.    Minimum of 10 year’s sauce R&D related experience.

3.    Good performance of culinary wet new products development in previous career

4.    Good culinary dry R&D knowledge, product experience and foresight of market.

5.    Good communication skill with internal cross functions and external

6.    Good management experience of projects. Good skill to lead cross function team to control complex event.

Competencies Required:

1. Passion in foods field, especially in culinary wet knowledge.

2. Passion in knowledge accumulation of culinary wet

3. Hungry to absorbing new technology of culinary wet

4. Initiative, proactive, creative and innovation.

5. Quick reaction and positive

6. High self-motivated and positive influence team members

7. Strong business sense, and result oriented

8. strong ownership and leadership