Qualifications:
- Bachelor's Degree (S1) in Food Technology or related field.
- Minimum 2 years of experience in meat processing—preferably in ready-
to-cook, frozen food, or retort product industries.
- Strong understanding of meat raw materials, physico-chemical
characteristics, and processing techniques such as marination, tumbling,
emulsification, grinding, and cooking.
- Skilled in product formulation, from lab-scale to pilot-scale trials, and
capable of preparing product specifications and process standards.
- Experienced in stability, sensory, and shelf-life analysis.
- Good knowledge of Food Safety, GMP, HACCP, and relevant
Halal/BPOM/SNI regulations for meat products.
- Excellent communication and coordination skills with cross-functional
teams (QA, QC, Production, PPIC, Procurement, Marketing, and Sales).
- Creative, detail-oriented, and highly passionate about food product
development.
- Able to work under pressure, with strong responsibility and target
orientation.
Key Responsibilities:
- Conduct research and development of meat-based products (chicken, beef,
and processed meat).
- Optimize formulations and production processes for cost efficiency and
product quality improvement.
- Prepare and present trial reports with recommendations for formulation or
process enhancements.
- Perform competitor benchmarking and identify market trends.
- Support the commercialization process of new products up to mass
production stages.