Chief Editor

Purpose of the Role: Lead the development of scalable customer formulations and apply functional food ingredients across Dairy, Beverages, Confectionery, Cereals, and Culinary sectors.

Manage customer projects, including costings, while reporting to the R&D Manager.

Provide technical support, collaborate with sales, and drive knowledge sharing, training, and promotion of global partners in Dairy, Fats & Oils, and Flavours.

Support customers and the sales team across Southern and East Africa while contributing to innovative food solutions.

Key Responsibilities

1. New Product Development
   1. Oversee trials, ensuring raw material availability and full traceability of specifications.
   2. Compile Technical Data Sheets, Certificates of Conformance, and Nutritional Information.
   3. Develop new product formulations and costings.
   4. Ensure project deadlines are met.
   5. Test and approve new raw materials.
   6. Translate laboratory formulations into technical batch cards for production.
   7. Oversee scaling up from laboratory to production while maintaining product quality.
2. Research
   1. Focus on new product development in Dairy, Beverages, Confectionery, Culinary, Flavourings, Nutraceuticals, and Novel Ingredients.
   2. Write reports, summaries, and protocols for new product development.
   3. Provide technical support to Sales, Quality, and Production Departments.
   4. Stay updated on industry trends, technologies, and legislation.
3. System Implementation & Maintenance
   1. Compile, review, and maintain Standard Operating Procedures and laboratory documentation.
   2. Ensure proper management of laboratory equipment and analysis.
   3. Oversee loading and maintenance of new raw materials and products.
4. Human Resources
   1. Foster a positive and collaborative work environment within the R&D team.
   2. Upskill staff through knowledge sharing and training.
   3. Maintain a respectful and motivational attitude towards all personnel.
5. Financial
   1. Optimize cost of sales through value engineering of existing products.
   2. Minimize costs for new product development.

Qualifications, Experience, and Job Requirements

1. Strong practical and theoretical knowledge of food science and chemistry.
2. Tertiary qualification (Degree / Diploma) in Food Technology or Food Science.
3. Years experience in R&D within food applications (Dairy, Beverage, Confectionery, Culinary, Flavourings, Nutraceuticals, or Novel Ingredients beneficial).
4. Project management experience is an advantage.
5. Ability to work independently while aligning with broader business goals.
6. Proficiency in MS Office Suite.
7. Strong written and verbal communication skills (English and Afrikaans).
8. Willingness to travel occasionally within and beyond the region.
9. Valid driver's license and own reliable transport required.
10. Comfortable tasting a variety of food and beverages.

Skills and Competencies

1. Logical thinker with a hands-on, problem-solving approach.
2. Self-motivated, detail-oriented, and able to meet deadlines with minimal supervision.
3. Highly organised with strong multitasking and prioritisation skills.
4. Sense of urgency and keen attention to detail in trial planning and follow-ups.
5. Team player with a positive and motivating attitude.
6. Strong planning and problem-solving abilities.
7. Hardworking, dedicated, and energetic.