• Implement and calibrate established global Limited Time Offer recipes with licensing markets, including China, Korea, Japan, Singapore, Philippines and Hong Kong. • Lead the development of local products for post-initial market launch with final approval from NYC international culinary lead.• Assist product and marketing team to understand consumer preference with local relevancy through collaborating with research agencies on both concept appealing and taste acceptance. • Work in conjunction with the operations team on to train and implement new LTO preparation procedures and execution of New Shack Openings.

• Regularly led and drove Limited Time Offer product innovation projects, covering 15 APAC markets, with more than 35 new products being successfully launched region wide.• Supported and advised consumer insight projects, worked closely with agencies to understand consumer preference, campaign effectiveness and product acceptance with resource considerations.• Led 4-Tap Nitro Coffee & Tea launch in Thailand, Taiwan and Singapore, launched 5 new nitro beverage products.• Participated in Health and Wellness sugar reduction project to work with multiple suppliers and vendors on sugar replacements within budget and resource considerations.• Managed NPD project updates on a bi-weekly and monthly basis to x-functional teams; prepared materials for presentations and product tastings to VP level leadership team.

• Led Teavana™ brand launch in APAC, successfully launched 6 new beverage products with 2 of them turned into permanent items on menu board.• Supported cost saving and risk mitigation projects with Supply Chain and Procurement team, identified major cost drivers.• Provided technical support for Starbucks Digital Delivery in partnership with Deliveroo, Foodpanda, GrabFood, etc., drafted standards and enabled program launch in Thailand, Hong Kong and Singapore.

• Managed New Product Development (NPD) projects and provided customized solutions for China Quick Service Restaurants (e.g. YUM! Brands, Yoshinoya, etc.).• Developed extension flavors and new products, including processing procedures, techniques and product specifications.• Tested new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. • Studied methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.