美团(meituan)招聘Ready to Eat研发经理（Ready to Eat R&D Manager）
招聘职位：
Ready to Eat研发经理（Ready to Eat R&D Manager） 搜索同类职位
部门介绍：
美团的使命是“帮大家吃得更好，生活更好”，公司聚焦“零售 + 科技”战略，和广大商户与各类合作伙伴一起，努力为消费者提供品质生活，推动商品零售和服务零售在需求侧和供给侧的数字化转型。
2018年9月20日，美团正式在港交所挂牌上市。美团将始终坚持以客户为中心，不断加大在科技研发方面的投入，更好承担社会责任，更多创造社会价值，与广大合作伙伴一起发展共赢。
岗位职责：
针对中东市场，研发符合当地消费者口味偏好、饮食习惯的“即食”场景需求（开袋即食/短保新鲜等）的食品，平衡产品创新性、成本可控性与供应链可实现性，支撑业务差异化竞争与用户复购。
Develop Ready to Eat food products tailored to the tastes and dietary habits of Middle Eastern consumers, addressing their needs for convenience (such as ready-to-eat, short shelf-life fresh foods). Balance product innovation, cost control, and supply chain feasibility to support differentiated business competition and user repurchase.
1. 市场洞察与需求转化
基于中东市场的用户调研数据（如消费习惯、口味偏好、饮食禁忌）、市场分析（如本地热门即食品牌、国际连锁快餐的即食品类）及平台运营反馈（如用户评价、退货原因），挖掘即食食品的研发机会点；
与采购/运营团队协同，明确商品定位（价格带、目标人群、使用场景），输出产品研发需求文档（含口味、规格、保质期、包装形式等）。
1. Market Insight and Demand Conversion
Utilize user research data from the Middle East market (such as consumption habits, taste preferences, dietary taboos), competitor analysis (local popular Ready to Eat brands, international fast-food chains), and platform operations feedback (user reviews, return reasons) to identify R&D opportunities for Ready to Eat products;
Collaborate with procurement/operations teams to define product positioning (price range, target demographic, usage scenario), and produce R&D requirement documents (including flavor, specification, shelf life, packaging format, etc.).
2. 配方开发与工艺优化
主导即食食品的配方设计（包括主料、辅料、调味料配比），兼顾风味还原度、营养均衡及食品安全；
针对“即时零售”场景优化生产工艺，确保产品加热后口感接近现制或符合即食预期；
解决研发过程中的技术问题（如异地生产适配性、原料替代方案、保质期延长），推动实验室小试→中试→量产的全流程落地。
2. Recipe Development and Process Optimization
Lead the formulation design for Ready to Eat foods (including main ingredients, auxiliary ingredients, seasoning ratios), ensuring authentic taste, nutritional balance, and food safety;
Optimize production processes for "instant retail" scenarios, ensuring the product's taste after heating is close to freshly made or meets Ready to Eat expectations;
Resolve technical challenges during R&D (such as adaptation to remote production, raw material substitution, shelf life extension), and drive the full process from lab testing to pilot production to mass production.
3. 供应链协同与成本控制
与采购团队对接，评估原料的可得性（本地/进口）、成本及供应稳定性，优化原料组合以平衡品质与成本；
参与供应商生产流程稽核（如代工厂工艺执行、设备匹配度），确保量产产品与研发标准一致；
控制研发及生产成本（如原料损耗率、包装材料优化），确保产品毛利率符合业务目标。
3. Supply Chain Coordination and Cost Control
Work with the procurement team to assess the availability (local/imported), cost, and supply stability of raw materials, optimizing ingredient combinations to balance quality and cost;
Participate in supplier production audits (such as OEM process execution, equipment compatibility) to ensure mass-produced products meet R&D standards;
Control R&D and production costs (such as raw material loss rate, packaging material optimization) to ensure product gross margin aligns with business objectives.
4. 合规与品质管理
确保研发产品符合目标市场的食品安全法规（如添加剂限制、标签要求、微生物标准等）、平台规则及公司内部质量标准；
协同品控团队制定产品质量检测标准（如感官评价、理化指标、微生物检测），跟进生产过程中的质量监控；
收集用户反馈（如差评、投诉），持续迭代产品配方（如调整辣度、优化包装易撕性）。
4. Compliance and Quality Management
Ensure R&D products comply with food safety regulations in target markets (such as additive restrictions, labeling requirements, microbiological standards), platform rules, and internal company quality standards;
Collaborate with the quality control team to establish product quality testing standards (such as sensory evaluation, physicochemical indicators, microbiological tests), and monitor quality throughout production;
Collect user feedback (such as negative reviews, complaints) and continuously iterate product formulas (such as adjusting spiciness, optimizing easy-open packaging).
5. 跨部门协同
对接采购团队，提供原料技术参数（如产地要求、加工工艺限制），支持供应商筛选与谈判；
协同营销团队制定产品卖点，参与新品上市前的试吃活动及推广策略制定；
与运营团队沟通库存周转需求，调整生产节奏。
5. Cross-Department Collaboration
Coordinate with the procurement team to provide technical parameters for raw materials (such as origin requirements, process restrictions) to support supplier selection and negotiation;
Work with the marketing team to develop product selling points, participate in tasting events and promotional strategy formulation before new product launches;
Communicate with the operations team regarding inventory turnover needs and adjust production schedules accordingly.
任职要求：
教育背景：本科及以上学历，食品科学与工程、烹饪科学、营养学等相关专业者优先；
工作经验：3年以上即食食品研发经验，熟悉中东市场的饮食文化；
核心能力：
熟悉即食食品的生产工艺（如热加工、杀菌技术、锁鲜包装）、食品添加剂应用及食品安全法规；
具备扎实的食品配方设计能力，能通过调整原料/工艺实现风味优化与成本控制；
创新意识强，能结合本地化需求开发差异化产品；
动手能力强（能独立完成小试实验），数据敏感（通过测试数据优化配方）。
Educational Background:
Bachelor’s degree or above; majors in Food Science and Engineering, Culinary Science, Nutrition, or related fields preferred.
Work Experience:
At least 3 years of R&D experience in Ready to Eat foods, familiar with Middle Eastern dietary culture.
Core Competencies:
Familiar with Ready to Eat food production processes (such as heat processing, sterilization technology, freshness-preserving packaging), food additive application, and food safety regulations;
Solid food formulation design skills, able to optimize flavor and control costs through ingredient/process adjustments;
Strong innovation awareness, capable of developing differentiated products based on localization needs;
Hands-on ability (able to independently conduct lab tests), data sensitivity (optimize formulas through test data analysis).
岗位亮点：
业务高速增长，强劲的即时配送能力，高潜的趋势品类。
Rapid business growth, robust instant delivery capabilities, and high-potential trending categories.
美团的使命是“帮大家吃得更好，生活更好”，公司聚焦“零售 + 科技”战略，和广大商户与各类合作伙伴一起，努力为消费者提供品质生活，推动商品零售和服务零售在需求侧和供给侧的数字化转型。
2018年9月20日，美团正式在港交所挂牌上市。美团将始终坚持以客户为中心，不断加大在科技研发方面的投入，更好承担社会责任，更多创造社会价值，与广大合作伙伴一起发展共赢。
岗位职责：
针对中东市场，研发符合当地消费者口味偏好、饮食习惯的“即食”场景需求（开袋即食/短保新鲜等）的食品，平衡产品创新性、成本可控性与供应链可实现性，支撑业务差异化竞争与用户复购。
Develop Ready to Eat food products tailored to the tastes and dietary habits of Middle Eastern consumers, addressing their needs for convenience (such as ready-to-eat, short shelf-life fresh foods). Balance product innovation, cost control, and supply chain feasibility to support differentiated business competition and user repurchase.
1. 市场洞察与需求转化
基于中东市场的用户调研数据（如消费习惯、口味偏好、饮食禁忌）、市场分析（如本地热门即食品牌、国际连锁快餐的即食品类）及平台运营反馈（如用户评价、退货原因），挖掘即食食品的研发机会点；
与采购/运营团队协同，明确商品定位（价格带、目标人群、使用场景），输出产品研发需求文档（含口味、规格、保质期、包装形式等）。
1. Market Insight and Demand Conversion
Utilize user research data from the Middle East market (such as consumption habits, taste preferences, dietary taboos), competitor analysis (local popular Ready to Eat brands, international fast-food chains), and platform operations feedback (user reviews, return reasons) to identify R&D opportunities for Ready to Eat products;
Collaborate with procurement/operations teams to define product positioning (price range, target demographic, usage scenario), and produce R&D requirement documents (including flavor, specification, shelf life, packaging format, etc.).
2. 配方开发与工艺优化
主导即食食品的配方设计（包括主料、辅料、调味料配比），兼顾风味还原度、营养均衡及食品安全；
针对“即时零售”场景优化生产工艺，确保产品加热后口感接近现制或符合即食预期；
解决研发过程中的技术问题（如异地生产适配性、原料替代方案、保质期延长），推动实验室小试→中试→量产的全流程落地。
2. Recipe Development and Process Optimization
Lead the formulation design for Ready to Eat foods (including main ingredients, auxiliary ingredients, seasoning ratios), ensuring authentic taste, nutritional balance, and food safety;
Optimize production processes for "instant retail" scenarios, ensuring the product's taste after heating is close to freshly made or meets Ready to Eat expectations;
Resolve technical challenges during R&D (such as adaptation to remote production, raw material substitution, shelf life extension), and drive the full process from lab testing to pilot production to mass production.
3. 供应链协同与成本控制
与采购团队对接，评估原料的可得性（本地/进口）、成本及供应稳定性，优化原料组合以平衡品质与成本；
参与供应商生产流程稽核（如代工厂工艺执行、设备匹配度），确保量产产品与研发标准一致；
控制研发及生产成本（如原料损耗率、包装材料优化），确保产品毛利率符合业务目标。
3. Supply Chain Coordination and Cost Control
Work with the procurement team to assess the availability (local/imported), cost, and supply stability of raw materials, optimizing ingredient combinations to balance quality and cost;
Participate in supplier production audits (such as OEM process execution, equipment compatibility) to ensure mass-produced products meet R&D standards;
Control R&D and production costs (such as raw material loss rate, packaging material optimization) to ensure product gross margin aligns with business objectives.
4. 合规与品质管理
确保研发产品符合目标市场的食品安全法规（如添加剂限制、标签要求、微生物标准等）、平台规则及公司内部质量标准；
协同品控团队制定产品质量检测标准（如感官评价、理化指标、微生物检测），跟进生产过程中的质量监控；
收集用户反馈（如差评、投诉），持续迭代产品配方（如调整辣度、优化包装易撕性）。
4. Compliance and Quality Management
Ensure R&D products comply with food safety regulations in target markets (such as additive restrictions, labeling requirements, microbiological standards), platform rules, and internal company quality standards;
Collaborate with the quality control team to establish product quality testing standards (such as sensory evaluation, physicochemical indicators, microbiological tests), and monitor quality throughout production;
Collect user feedback (such as negative reviews, complaints) and continuously iterate product formulas (such as adjusting spiciness, optimizing easy-open packaging).
5. 跨部门协同
对接采购团队，提供原料技术参数（如产地要求、加工工艺限制），支持供应商筛选与谈判；
协同营销团队制定产品卖点，参与新品上市前的试吃活动及推广策略制定；
与运营团队沟通库存周转需求，调整生产节奏。
5. Cross-Department Collaboration
Coordinate with the procurement team to provide technical parameters for raw materials (such as origin requirements, process restrictions) to support supplier selection and negotiation;
Work with the marketing team to develop product selling points, participate in tasting events and promotional strategy formulation before new product launches;
Communicate with the operations team regarding inventory turnover needs and adjust production schedules accordingly.
任职要求：
教育背景：本科及以上学历，食品科学与工程、烹饪科学、营养学等相关专业者优先；
工作经验：3年以上即食食品研发经验，熟悉中东市场的饮食文化；
核心能力：
熟悉即食食品的生产工艺（如热加工、杀菌技术、锁鲜包装）、食品添加剂应用及食品安全法规；
具备扎实的食品配方设计能力，能通过调整原料/工艺实现风味优化与成本控制；
创新意识强，能结合本地化需求开发差异化产品；
动手能力强（能独立完成小试实验），数据敏感（通过测试数据优化配方）。
Educational Background:
Bachelor’s degree or above; majors in Food Science and Engineering, Culinary Science, Nutrition, or related fields preferred.
Work Experience:
At least 3 years of R&D experience in Ready to Eat foods, familiar with Middle Eastern dietary culture.
Core Competencies:
Familiar with Ready to Eat food production processes (such as heat processing, sterilization technology, freshness-preserving packaging), food additive application, and food safety regulations;
Solid food formulation design skills, able to optimize flavor and control costs through ingredient/process adjustments;
Strong innovation awareness, capable of developing differentiated products based on localization needs;
Hands-on ability (able to independently conduct lab tests), data sensitivity (optimize formulas through test data analysis).
岗位亮点：
业务高速增长，强劲的即时配送能力，高潜的趋势品类。
Rapid business growth, robust instant delivery capabilities, and high-potential trending categories.
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