Duties & Responsibilities:

Lead global SS R&D NPD in defining a right design structure and differentiating New Product development for Soya Sauce to be competitive in the marketplace, winning in differentiating product while driving most value in design to the proposition.
To be the key R&D business partner to Global Marketing and Global SC in driving continuously SS category growth.
To develop and coach the global SS R&D team to meet objectives focusing on timely product cycle management, build full soy sauce product design knowledge, strengthen consumer insight and sharpen claim generation capability.
From design to value perspective, to continuously drive cost efficiency for existing SS products platforms, work closely with Global SC team on cost of goods improvement.
Working closely with the Technical Services teams including basic research, technical support, quality, sensory, regulatory etc., to drive future-fit technology-lead innovations for Soy Sauce, existing products quality improvements, and soy sauce portfolio simplification and management.
Consistently communicate and co-work with each zone’s teams, understand zone’s business needs and priorities in SS category, and co-work with zone R&D to land global technology and product design to support the continuous growth of the zones.
Build eco-system with internal and external academic or professional organization to carry out food technology upgrading and innovative knowledge enhancement for continuously improvement and development of our core competency.

Requirements & Skills:
An advanced degree in Food Science, Food Processing or Food Chemistry or related discipline.
At least 15 years of progressive technical management experience in a FMCG operation with ＞8 years in a managerial position of product development, processing with both B2B and B2C experience ideally.

At least 8-10years experience in Soy sauce fermentation industry or Soy sauce related product development
Experience in broad type of projects that requires different technical exposure and interfacing is preferred. Strong leadership and soft skill in dealing with all levels is a requirement.
Fruitful technical knowledge in Soy sauce fermentation and Product development skills
Goods Project management skills in dealing with complex global projects across zones.
Have business-orientated mindset to drive technical-lead innovation. Keen sense of business objective and be able to sort through complex situations to resolve issues and aggressively achieve objectives consistently.
Proactive attitude on driving innovation with strong consumer/customer orientated insight
Strong planning, communication, negotiation and interpersonal skills to bring the technology value to achieve business goals.
Ability to lead a team of diverse background and maximize each staff’s strengths. Be able to coach team and make team grow fast.
Demonstrated ability to manage people and effectively negotiate both internally and externally which could lead to critical results.


工作职责:
•领导全球酱油研发，为酱油定义正确的设计结构和差异化的新产品开发，使其在市场上具有竞争力，在差异化产品中获胜，同时推动设计的最大价值。
•成为全球市场部和全球供应链的关键研发业务合作伙伴，推动酱油品类的持续增长。
•发展和指导全球酱油研发团队，以实现产品周期及时管理的目标，建立全面的酱油产品设计知识，加强对消费者的洞察力，提高索赔能力。
•从设计到价值的角度，持续推动现有酱油产品平台的成本效率，与全球SC团队密切合作，改善产品成本。
•与技术服务团队紧密合作，包括基础研究，技术支持，质量，感官，法规等，推动酱油的未来技术创新，现有产品质量改进，酱油组合简化和管理。
•与各区域团队持续沟通和合作，了解区域的业务需求和SS类别的优先事项，并与区域研发部门合作，获得全球技术和产品设计，以支持区域的持续增长。
•与内部和外部学术或专业组织建立生态系统，进行食品技术升级和创新知识增强，以不断提高和发展我们的核心竞争力。

要求与技能:
•食品科学，食品加工或食品化学或相关学科的高级学位。
•15年快速消费品行业技术管理经验，8年以上产品开发、加工管理经验，有B8-10年以上酱油发酵行业或酱油相关产品开发经验、2B和B2C经验者优先。
•具有不同技术背景和接口的大型项目经验者优先。
•具备优秀的领导能力与谈判、协同能力。
•丰富的酱油发酵技术知识和产品开发技能。
•具备跨区域处理复杂全球项目的货物项目管理技能。
•具有以业务为导向的思维，推动技术的创新。敏锐的业务目标意识，能够在复杂的情况下解决问题，并积极地实现目标。
•积极主动，以消费者/客户为导向，推动创新。
•有较强的计划、沟通、谈判和人际交往能力，为实现业务目标带来技术价值。
•能够领导一个不同背景的团队，并最大限度地发挥每个员工的优势。能够指导团队，使团队快速成长。
•具备管理人员的能力，并能有效地进行内部和外部谈判，从而达到关键的结果。

其他信息
语言要求：英语
行业要求：全部行业