PRODUCT DEVELOPMENT and INNOVATION1 To develop new products, starting from idea creation to ingredient sourcing, packaging sourcing, equipment sourcing, prototype development, trial run, sampling preparation, and food styling presentation.2 To create and maintain proper RandD system, data analysis and storage, and documentation.4 To leverage food science knowledge and skill to drive commercially viable product development.5 To conduct sensory evaluation on supplier samples and new product samples.6 Initiate, develop and execute development with vendors in assigned categories to bring concepts and ideas to life7 Able to effectively and accurately cost out products to ensure new products are commercially viable.8 Exudes a high degree of credibility and the ability to work across all departments to achieve the set objectives.EXISTING PRODUCTS/S.O.P IMPROVEMENT1 To create innovative solutions to establish competitive advantage with a focus on improvement.2 To continually seek opportunities, in conjunction with suppliers to drive renovation, reduce overall costs and improve the quality of products3 To drive financial results by providing commercially viable product development options that differentiate from other products in the marketplace but with higher margins4 To design and improve new and current workflow / SOP in ingredients handling to improve operational efficiency.5 Open to receive constructive feedbacks, neither critics to improve operational matters by understanding the outlets' challenges.CONSUMER INSIGHT1 Responsible for understanding culinary trends and delivering new and innovative products that meet customer needs within assigned categories.2 Gather, analyse, and interpret market data and consumer research to identify emerging trends and consumer needs and/or behaviours that provide insights leading to product innovation, renovation, anddifferentiation.3 Develops and maintains strong internal and external partnerships.4 Understands consumer trends and delivers culinary support to develop new and innovative products that meet our customer needs.5 Identifies unique product attributes and benefits to achieve brand differentiation related to seasonal products, platforms, key business shifts, and new product concepts.6 Come out with better and proper solutions regards to food hazard or quality abuse.**; Requirements**: - 1 A great ' CAN DO 'attitude and open to constructive feedback. Attitude over experience.2 Young, outgoing, team player and hungry for growth! Ready to challenge yourselves!3 A great team player and a great leader. Play the role as needed.4 Make a room to improve own self before improving others.5 At least 2 Year(s) of working experience in the FandB field is required for this position.6 Selfless and willing to dirty own hard to be at the relevant places to get the best result.7 Possess own transport and able to travel frequently as needed.
