Job description
Join Intercontinental Specialty Fats Sdn Bhd (Isf), a leading innovator in confectionery fats and bakery ingredients, as an R&D Executive focused on chocolates and bakery products. In this hands-on role, you will lead the development of new chocolate recipes, optimize confectionery fats for flavor and texture, and support product development from concept to commercialization. You will collaborate with cross-functional teams, suppliers, and production to translate consumer insights into scalable formulations that delight customers while meeting quality and regulatory standards.
Working in our dynamic R&D environment, you will collaborate with scientists, technicians, and manufacturing partners to drive product excellence across the chocolate and bakery portfolio. The role emphasizes creativity, scientific rigor, and practical problem solving to deliver market-ready solutions that perform under real production conditions.
We offer opportunities for professional growth, exposure to international suppliers, and the chance to shape premium confectionery and bakery products that blend taste with reliability. If you are passionate about chocolate science and the art of baking, this is your platform to innovate and influence the sweet treats of tomorrow.
At Isf, we value rigorous QA, safety, and sustainable ingredient sourcing. You will maintain meticulous lab notebooks, analyze data to support product claims, and present findings to stakeholders. The position reports to the R&D Manager and plays a pivotal role in new product introductions, flavor optimization, and the continuous improvement of existing lines. The successful candidate will balance creativity with practical constraints such as cost targets, scale-up readiness, and regulatory compliance in Malaysia and regional markets.
Responsibility
- Lead ideation, formulation, and testing of new chocolate and bakery products; establish flavor, texture, and shelf-life goals.
- Evaluate confectionery fats, emulsifiers, and processing parameters to optimize crystallization, tempering, and stability.
- Design and run experiments, record results, perform sensory evaluations, and translate data into actionable product improvements.
- Collaborate with procurement, QA, manufacturing, and tech service teams to scale prototypes from lab to pilot plant and then to full production.
- Develop robust product specifications, documentation, and labeling support to meet regulatory and quality standards.
- Stay informed on market trends, consumer preferences, and competitive landscape to inform the product roadmap.
- Support technical transfer to production, provide troubleshooting, and contribute to post-launch optimization.
Qualification
- Degree in Food Science, Chemistry, or a related field; a master's degree is a plus.
- 2-5 years of hands-on experience in chocolate, confectionery, or bakery product development; internship or co-op experience counts.
- Strong knowledge of confectionery fats, tempering, crystallization, emulsions, and texture analysis.
- Experience with pilot plants, scale-up processes, and process optimization.
- Proficiency in sensory evaluation, R&D documentation, and data analysis tools (eg, Excel, basic statistics).
- Familiarity with HACCP, food safety regulations, and regulatory compliance within Malaysia or international markets.
- Excellent communication, collaboration, and project management skills; ability to work cross-functionally.
- Fluency in English; knowledge of Malay is a plus.