Chocolate Lab Innovator & Product Developer

Intercontinental Specialty Fats Sdn Bhd (Isf); Port Klang; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading food technology company based in Port Klang is seeking a Lab Executive (Chocolatier) to support chocolate and confectionery product development. This role involves evaluating chocolate applications, developing innovative recipes, and conducting sensory evaluations. Ideal candidates will have a Bachelor's degree in food science and 2–4 years of relevant lab experience. The role offers a collaborative environment where creativity in chocolate innovation is highly valued, and compliance with safety and quality standards is essential.

Qualifications

• Bachelor’s degree in food science, Food Technology, Culinary Arts, or a related field.
• 2–4 years of experience in chocolate, confectionery, or food application laboratory.
• Strong passion for chocolate innovation and sensory evaluation.

Responsibilities

• Evaluate confectionery fats in chocolate-based applications.
• Develop new chocolate flavours and recipes.
• Conduct laboratory trials and product testing.
• Improve existing formulations and ensure quality standards.
• Mentor junior team members and share technical knowledge.
• Prepare documentation, test reports, and product evaluations.
• Support customer visits and application trials.
• Ensure compliance with safety and quality standards.

Skills

Chocolate innovation

Product development

Sensory evaluation

Teamwork

Communication

Education

Bachelor's degree in food science or related field

Job description

A leading food technology company based in Port Klang is seeking a Lab Executive (Chocolatier) to support chocolate and confectionery product development. This role involves evaluating chocolate applications, developing innovative recipes, and conducting sensory evaluations. Ideal candidates will have a Bachelor's degree in food science and 2–4 years of relevant lab experience. The role offers a collaborative environment where creativity in chocolate innovation is highly valued, and compliance with safety and quality standards is essential.