Sr Flavorist

Senior Flavourist
Midrand, RSA

MAIN RESPONSIBILITIES

1. Management Support & Cross-functional Leadership: Partner with R&D Manager for strategic decision-making activities. Represent R&D Manager in selected forums. Establish proactive projects to safeguard the future of our products and processes, ensuring business continuity. Oversee day-to-day activities of cross-functional sub-functions (Sensory, PPI, Packaging) within R&D.
2. Product & Project Management: Manage projects from concept to launch phase, ensuring that the appropriate resources (sensory, research, regulatory, commercial, consumer insights, production, and QA) are coordinated to meet the action standards of the brief successfully. Provide project and technical updates to support commercialization and track NPD from concept to launch phase via the Project Tracker.
3. Customer Interaction: Lead problem-solving activities with customers to unlock technical solutions. Provide active support in the introduction of new products at customer facilities. Interact with customers to provide them with technical expertise to accelerate the business' Customer Intimacy Strategy.
4. Administrative Activities: Input formulation development data into SAP RD for development traceability and formulation costing. Provide formulation inputs to Finance for costing and pricing purposes. Compile HACCP approvals, Ingredient Listings, and Nutritional Information to facilitate Product Specifications and sign off safety requirements.
5. Sensory Evaluation to Support NPD: Participate in internal Sensory Evaluation activities to develop a strong awareness of the sensory attributes of new products and raw materials. Coordinate internal evaluations of newly developed products to ascertain required modifications.
6. Inter-Functional Support: Actively support Supply Chain and QA with technical know-how on NPDs and current product quality maintenance. Support Product and Process Implementation (PPI) to execute internal and external trial-related activities and monitor first production runs. Collaborate with Consumer Insights to ensure developed concepts and NPDs conform to current Market Insights and trends. Partner with Sensory Team to maintain ways of working that will guide sensory, shelf-life, and consumer research protocols for optimal product development.
7. External Orientation: Interact with Suppliers and the Industry through workshops/seminar attendance to ensure the latest trends and technologies are incorporated into development activities.
8. Resource Management: Dynamically manage resources within sub-team. Contribute towards continuous improvement of company standards for administration, Health & Safety, GMP, and housekeeping in the work environment. Support Technical Procurement/Ingredient Technologist with evaluation of new/alternative raw materials.

CANDIDATE PROFILE

1. Diploma/B-Tech Degree - Food Technology, Biotechnology, B.Sc - Food Science or equivalent qualification.
2. Product development experience within an FMGC environment (preferred).
3. Team Player – ability to interact cross-functionally.
4. Self-starter – ability to initiate without being prompted.
5. Self-motivating – taking ownership and accountability.
6. Ability to work under pressure.
7. Ability to manage competing priorities.
8. Highly adaptable to change.
9. Good communication skills – ability to present to internal and external stakeholders.
10. High Intellectual curiosity – research-oriented.
11. Ability to develop customer relationships and maintain customer intimacy.
12. Attention to detail.

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As an Equal Opportunities employer, McCormick is committed to a diverse workforce.