APPLICATION MANAGER (FOOD INGREDIENTS INDUSTRY)

KEY RESPONSIBILITIES

1.    Representing the AC in working with other internal teams as well as external parties (e.g., customers, suppliers); Managing the overall operations of the AC, including:

·         Develop or improve products based on customers’ project demands.

·         Develop high potential new products to periodically introduce to Sales team and customers.

·         Coordinate with and support suppliers in making prototype samples at the AC (for training sessions or customer prototypes) upon request.

·         Evaluate new ingredients or ingredients with quality complaints at the request of other internal teams and prepare evaluation reports.

2.    Technical Consulting:

·         Assist the Sales team in providing technical advice and resolving complaints for customers.

·         Technical consulting to improve product quality and drive product application development.

3.    Ensuring the development, storage and update of the AC's document system:

·         Procedures and work instructions (sensory instructions, operation of AC’s equipment, ...)

·         Records and information related to projects to serve as a database for R&D.

·         R&D's formula library system, including research data (formulations, processes, evaluation results) of project-based products and reference formulations from suppliers.

·         Technical standards / specifications of ingredients and finished products produced by local manufacturing.

·         Formula and manufacturing process of products.

4.    Perform initiatives related to training and professional development:

·         Train and develop team members to build strong technical knowledge, to effectively support other internal teams and customers.

·         Participate in related Training / Exhibitions / Seminars to enhance knowledge to improve R&D operations.

·         Periodically organize training, knowledge, and experience sharing sessions for the R&D team or other teams within the Company (Sales/BD/TS).

5.    Other tasks at the request of superiors at certain times

QUALIFICATIONS & SKILLS

Education: Graduated from a full-time university majoring in Food Technology or related disciplines. Priority is given to graduates of the University of Science and Technology majoring in food industry.

Experience: at least 10 years of R&D in the food sector and at least 3 years of experience in a management role.

Languages: Fluent in English (speaking, listening, reading, and writing)

Requirements

·         Age: below 40 years old

·         Gender: not required

Core Skills

·         Organizational skills, work arrangement, project management

·         Human Resource Management Skills

·         Good sensory skills and sensitivity

·         Good communication and communication skills

·         Judgment and logical thinking skills, good handling of situations

·         Analytical – Synthesis – Data Processing Skills

Other requirements

·         Be proactive and creative at work.

·         Proficiency in office computers: MS Word, Excel