Culinary R&D Lead – Premix & Sauces

Mynews Kineya Sdn Bhd; Petaling Jaya; On-site; MYR 60,000 - 90,000; Full time

Job summary

Mynews Kineya Sdn Bhd is seeking a Food R&D specialist to lead development of premix, sauces, skewers, karaage, fried and ready-to-cook/heat products. You will ensure consistent in-store execution across formats and support new launches and SKU reformulation.

You will conduct sensory evaluation, benchmarking and product trials to balance taste, texture, aroma, shelf life and cost. Collaboration with QA for HACCP/GMP/Halal is essential.

Qualifications

• Diploma/Degree in Food Science, Food Technology, Culinary Arts or related field.
• 2–5 years’ experience in R&D, central kitchen, QSR or food product development.
• Hands-on experience with fried products, premix, sauces or marinated products preferred.
• Basic knowledge of food safety, shelf life and food processing.
• Strong interest in culinary development and practical food execution.

Responsibilities

• Develop and improve premix, sauces, skewers, karaage, fried and ready-to-cook/heat products.
• Ensure products are easy to execute consistently in stores.
• Support new product launches and SKU reformulation.
• Conduct sensory evaluation, benchmarking and product trials.
• Support formulation, frying performance, sauce stability, shelf-life and reheating trials.
• Prepare product specifications and work with QA on HACCP, GMP and Halal compliance.
• Optimize products based on store equipment and operating conditions.
• Develop cooking, reheating and handling SOPs and support store trials.
• Work with suppliers on ingredients, premix and sauce development.
• Maintain recipes, trial reports and product specifications.
• Support cost, quality and yield improvement and troubleshoot product issues.

Skills

Fried products

Premix

Sauces

Marinated products

R&D experience

Practical food execution

Education

Diploma/Degree in Food Science or related

Job description

Mynews Kineya Sdn Bhd is seeking a Food R&D specialist to lead development of premix, sauces, skewers, karaage, fried and ready-to-cook/heat products. You will ensure consistent in-store execution across formats and support new launches and SKU reformulation.

You will conduct sensory evaluation, benchmarking and product trials to balance taste, texture, aroma, shelf life and cost. Collaboration with QA for HACCP/GMP/Halal is essential.