R&D Executive ( Chocolatier ) -Port Klang

Location: Port Klang, Selangor

Job Descriptions:

• Develop innovative chocolate, compound chocolate, fillings, coatings, spreads, and confectionery products utilizing specialty fats.
• Formulate and optimize chocolate recipes to achieve targeted taste, texture, viscosity, shelf life, and processing performance.
• Evaluate and benchmark a wide range of confectionery fats for chocolate and confectionery applications through laboratory testing and application trials.
• Execute product development activities, including laboratory experiments, pilot-scale trials, sensory evaluations, and product performance assessments.
• Enhance existing chocolate and confectionery formulations to improve product quality, functionality, cost efficiency, and overall customer satisfaction.
• Prepare comprehensive technical documentation, including reports, product specifications, formulations, application guidelines, and laboratory records.
• Provide technical support during customer visits, product demonstrations, factory trials, and troubleshooting activities.
• Collaborate closely with Sales, Marketing, Quality Assurance, Production, and Technical teams to deliver customer-focused solutions.
• Stay updated on market trends, consumer preferences, ingredient innovations, and emerging technologies within the chocolate and confectionery industry.
• Ensure all laboratory activities comply with GMP, HACCP, food safety regulations, and company quality standards.
• Maintain laboratory equipment, raw materials, and testing records in an organized, safe, and compliant manner.
• Support continuous improvement initiatives and contribute to new product innovation projects.

Job Requirements:

• Bachelor’s Degree in Food Science, Food Technology, Culinary Arts, Chocolate & Confectionery Technology, or a related field.
• Minimum 1–3 years of experience in chocolate, compound chocolate, confectionery, bakery, or food application development.
• Strong knowledge of chocolate processing, tempering, confectionery fats, specialty fats, and product formulation is an advantage.
• Passion for chocolate innovation, recipe development, sensory evaluation, and food applications.
• Good understanding of laboratory testing, product evaluation, and food safety standards.
• Excellent problem-solving, communication, and teamwork skills.

Others Information:

For those who have what it takes, please send in resume to:

Recruitment Consultant :Miss Wong

Email :wong@brightprospect.com.my