Manager Product Development

DKSH Group; Calamba; On-site; PHP 1,200,000 - 2,400,000; Full time

Job summary

DKSH Group in the Philippines seeks a seasoned R&D leader to steer savory product development, renovation, and cost optimization across cross-functional teams.

You will manage end-to-end projects from concept to commercialization, ensure GMP/HACCP and regulatory compliance, mentor staff, and drive continuous improvement in FBIC systems. This role requires strategic planning, strong people management, and excellent stakeholder communication to align with business objectives across the unit.

Qualifications

• Minimum 7–10 years of progressive experience in R&D or innovation within food manufacturing, with exposure to savory products.
• Experience leading cross-functional teams and managing end-to-end product development and commercialization.
• Strong background in customer-driven projects, with ability to deliver on time and within budget.
• Experience with GMP, HACCP, and regulatory requirements in food industry.
• Exposure to continuous improvement initiatives and cost optimization.

Responsibilities

• Lead the FBIC-VAM Savory Team to develop, execute, and commercialize new savory concepts.
• Manage day-to-day department operations and drive departmental objectives and cross-functional alignment.
• Provide inputs to planning FBIC’s annual budget and deliver on cost improvement targets.
• Mentor and guide direct reports in formulation, processing, and application areas.

Skills

R&D leadership

Project management

Cross-functional collaboration

Food product development

Regulatory and quality awareness

Strategic planning

Communication

Education

BS in Food Technology / Chemistry / Chemical Engineering / related sciences

Job description

Overview

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Location: Canlubang, PH, PH

Global Business Unit: PM

Job Function: Research and Analysis

Requisition Number: 237650

Description

Aim of the Function

To support the company’s objective of delivering a comprehensive range of value-adding products and services to business partners by leading the FBIC-VAM Savory Team in the timely and cost-effective development, execution, and commercialization of new savory product concepts and renovation projects aligned with business development requirements.

To effectively manage the day-to-day operations of the department through the disciplined execution of strategies, ensuring the achievement of departmental objectives, operational excellence, and cross-functional alignment.

To strengthen the department’s commitment to building and sustaining productive customer relationships by driving continuous improvement in FBIC systems, procedures, and processes, while ensuring responsiveness to market and business needs.

Direction-Setting

1. Reviews and communicates clearly the implementation of set strategies, systems/processes, and procedures within one’s area of responsibility.
2. Provides inputs to help develop and improve systems, processes/procedures in accordance to GMP, HACCP, SHE requirements, and ekpi corporate values.
3. Delivers team’s contribution to FBIC’s GM1 and cost improvement targets by ensuring on-time & on-budget completion of product development projects.
4. Provides relevant inputs to help plan FBIC’s annual budget.

Business Development (NPD)

1. Ensures the proper implementation of various phases of development activities for team’s BD & improvement projects.
2. Guides and mentors direct reports in the areas of formulation, process, and application, as well as in the general conduct of FBIC operations and compliance.
3. Develops experimental formulas, processing and application procedures, prepares specifications for raw materials, work-in process, and finished products that meet pricing, marketing, food regulations, and FBIC operation processes and feasibility parameters to deliver the financial contribution of FBIC to business unit’s budget.
4. Ensures delivery of budgeted BDs and renovation projects assigned to the team by monitoring progress of BDs.
5. Provides advance technical solutions to production issues as it relates to ingredients, formulas, processing procedures and specifications to ensure continuous production of existing products and maintain product quality and safety.

Administrative Function

1. Reviews, maintains, and controls release and safekeeping of FBIC’s technical documents, guidelines, policies and procedure.
2. Manages tasks/projects (e.g., sensory evaluations, trainings and seminars) as may be specifically assigned by the R & D Head.
3. Ensures real time recommendations to requests for support from Sales, Production, PPIC, Purchasing, QA and Engineering.

Additional Duties

1. Guides and mentors direct reports in the areas of formulation, process, and application, as well as in the general conduct of FBIC operations and compliance.
2. Approves subordinate’s request for vacation/ excused, sick leaves and undertime.
3. Continually challenges people, systems, and processes to assure continuous improvement of departmental skills and optimize technologies.
4. Documents all work activities according to established procedures and guidelines, and prepares project reports, such as but not limited to K2 NPD requests system/SFDC, product specification sheets, product usage instructions, product trial reports, experimental reports, sensory evaluation reports, etc.
5. Keeps abreast on new equipment/ingredient technology, product safety, new product launches within the relevant market, and other trend-setting advancements that may enhance the quality of new product development.
6. Performs other duties and tasks as management deems necessary to support the company’s business objectives.

Information Duties

1. Updates NPD request workflow in K2 and SFDC.
2. Product formulations, processing checklist, materials and finished goods specifications and product cost estimates of assigned projects.
3. Product information to internal and external customers.
4. Updates related to regulatory and statutory requirements and product safety.

Competencies

A. Core Competencies

1. Authentic
2. Being Pragmatic
3. Being Entrepreneurial
4. Being Committed
5. Passionate towards work and colleagues
6. Customer centric

B. Functional Competencies

1. Aligning Performance for Success
2. Delegating Responsibility
3. Developing Others
4. Facilitating Change
5. Managing Conflict
6. Negotiation
7. Planning and Organizing
8. Sales Ability/Persuasiveness
9. Strategic Decision Making

Requirements

1. Graduate of BS Food Technology, Chemistry or Chemical Engineering or any science-related courses
2. Minimum of 7–10 years of progressive experience in research and development (R&D), or innovation within the food manufacturing, with significant exposure to savory product categories.
3. At least 2-3 years in a managerial or leadership role, handling cross-functional teams and overseeing end-to-end product development and commercialization projects.
4. Proven experience in developing and launching savory products from concept to commercialization, including product renovation, cost optimization, and process improvement initiatives.
5. Strong background in managing customer-driven and business development projects, with demonstrated ability to deliver projects on time, within budget, and aligned with customer and market requirements.
6. Experience collaborating with cross-functional teams such as Operations, Supply Chain, Procurement, Quality Assurance, Regulatory, Sales, and Marketing to ensure successful product execution.
7. Solid understanding of food manufacturing processes, ingredient functionality, sensory evaluation, food safety standards, quality systems, and regulatory requirements.
8. Experience in customer engagement, technical presentations, product demonstrations, and handling business partner requirements is an advantage.
9. Exposure to continuous improvement initiatives, process standardization, and innovation management systems is preferred.
10. Ability to work with changing priorities.
11. Experience in handling multiple projects in a fast-paced environment with strong project management and people management capabilities.