- Manage the end to end process of poultry product development. - Development of new product samples Modification of existing products Optimization of products and processes -New Product cost analysis - Optimization analysis across all areas related to R&D - Implementation of optimization procedures - Development of New Product Specifications -Collaborate with teams responsible for Food Safety Requirements -Work independently to research and identify areas of opportunity for the betterment of George’s Inc. and our customers.  -Deliver expertise and best in class knowledge of ingredients, formulations and food processing techniques - Demonstrate strong bench top development skills that realistically translate to plant floor capabilities. -Coordinate and calibrate with all cross-functional departments essential to the start-up of R&D driven production runs i.e., sales, purchasing, FSQA, plant facilities management, etc.… -Develop, grow and maintain strong working relationships with plant facilities management. Analyze and identify opportunities or issues related to R&D and effectively communicate those findings to Senior Leadership. - Translate new and traditional culinary techniques and identify opportunities to apply those through the use of large scale manufacturing processes, ingredients and food science technologies.

planning menus-making sure food is of the right quality and price and is produced on time-managing stocks of food-ordering food from suppliers-controlling a budget and keeping accurate records-managing health and hygiene procedures-organising the staff duty rota-recruiting, training and developing staff-Always attention on profit and loss to create the best menu according to the cuisine that suit to kitchen and restaurant-willing to learn ,creative ,and knowledgeable to provide service to customer and staff-teamwork is the most important role in my own character to create most comfort working place-productivity always is my principal control for every staff-passion of food always

planning menus-making sure food is of the right quality and price and is produced on time-managing stocks of food-ordering food from suppliers-controlling a budget and keeping accurate records-managing health and hygiene procedures-organising the staff duty rota-recruiting, training and developing staff-Always attention on profit and loss to create the best menu according to the cuisine that suit to kitchen and restaurant-willing to learn ,creative ,and knowledgeable to provide service to customer and staff-teamwork is the most important role in my own character to create most comfort working place-productivity always is my principal control for every staff-passion of food always