R&D Executive (Sensory function)

Mô tả Công việc
Conduct regular sensory evaluations at stores (at least once per week), focusing on key factors such as taste, texture, temperature, freshness, and product consistency.
Record and analyze sensory evaluation results, and submit detailed reports to the R&D team for improvement recommendations or formulation adjustments.
Perform field inspections (3-4 stores/day, minimum 4 days/week) to compare in-store product quality against central kitchen or R&D standards.
Combine sensory checks with hygiene and process audits, including raw material condition, cooking environment, and supporting equipment, to identify causes of sensory defects.
Train store staff (Store Managers, kitchen team) to recognize basic sensory issues (e.g., overcooking, missing flavors, improper texture) and guide corrective actions.
Support the R&D team during new product testing or pilot launches, collecting customer feedback and evaluating in-store execution.
Support sourcing of new suppliers and ingredients
Develop and maintain sensory quality benchmarks by product category (flavor, aroma, texture, etc.).
Collaborate with QA/QC team during routine or urgent quality inspections, especially in response to customer complaints or negative feedback.
Conduct weekly competitor market surveys, collect and share comparative sensory data.
Monitor the condition and functionality of kitchen equipment at store level (microwaves, steamers, fryers, heat cabinets...), ensuring their ability to support correct product preparation.
Ensure POSM items are correctly displayed and used (menu boards, price tags, promotional visuals...), maintaining brand standards and customer experience.
Report outdated or damaged POSM materials, coordinate with relevant teams for timely replacements.
Participate in layout design discussions for new or renovated stores, advising on equipment and flow setup to optimize preparation and display.
Perform other tasks as assigned by the line manager.