Lab Executive (Chocolatier)

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

Overview

This position is based at Intercontinental Specialty Fats Sdn Bhd, Port Klang. The Lab Executive (Chocolatier) plays a key role in supporting chocolate and confectionery product development by conducting laboratory evaluations, creating innovative recipes, and delivering high-quality application solutions to meet customer and market needs.

Responsibilities

• Evaluate a wide variety of confectionery fats in chocolate-based product applications with high accuracy and consistency.
• Develop new chocolate flavours, recipes, and product concepts in line with market trends and customer requirements.
• Conduct laboratory trials, product testing, and sensory evaluations to ensure quality, taste, texture, and stability.
• Improve and refine existing formulations to enhance product performance and customer satisfaction.
• Act as a team player and mentor by sharing technical knowledge, best practices, and hands-on guidance with junior team members.
• Prepare technical documentation, test reports, formulations, and product evaluation summaries.
• Support customer visits, product demonstrations, and application trials when required.
• Ensure laboratory practices comply with safety, hygiene, and quality standards (e.g., GMP, ISO, food safety requirements).
• Stay updated on industry trends, raw materials, and innovations in chocolate and confectionery applications.

Requirements

• 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, product development, and sensory evaluation.
• Good teamwork, communication, and mentoring skills.
• Able to work independently in a laboratory environment and manage multiple projects effectively.
• Willing to work in Port Klang, Selangor.