1.Formulate new and improve existing products for customers (QSR, HORECA and Food Service Market) with related regulation guideline.2.Responsible to ensure SAP system is updated and all new Project Developments follow the latest Culinology Department’s procedure.3.Assist in performing product demonstration and improve product profiles to meet customer demand.

1.Formulated a product on customer requirement by emphasizing the function and safety based on government regulation (NPRA, FSQD, JAKIM).2. Planning and monitoring product expenses to suit customer’s invested capital. 3. Conduct a sensory evaluation on new and existing product.4. Solve any un-conformance issues during processing flow.

1. Monitor and inspect the production processes and hygiene according to GMP, HACCP and FSSC manual. 2. Conduct the study for seasoning dosage on biscuit.3. As a careline and assist regulatory affair on labelling issue for local and export purpose.

1. Inspect and select the cocoa bean by its clone to ensure the quality requirement.2. Determine the active compound in cocoa shell and cocoa bean with Bio-assay methods (TPC, TFC, Beta Carotene and DPPH) with different extraction methods.3. Involved in training of chocolate bar manufacturing process for industry.