• Manages product development from concept to commercialization for AirAsia Inflight and Santan Restaurant Franchise • Setup 3 satellite kitchens within 1month time frame during MCO which contributed 40% of total revenue for Santan Restaurant• Develops digital assets via food styling for photoshoot, write & proof read menu description, menu design and layout• Establish and maintains documentation such as product specification, recipes and process flow• Source and vet through potential vendors. Prior to approval: evaluate product quality, negotiate cost, on-site audit, etc

• Launched 3 new product line which contributes to 40% of sales• Setup R&D product development cycle with output of 10 products monthly and doubled the menu database in 24weeks• Leads weekly menu planning considering customer feedback, sales result, food cost, production capacity and etc. • Owns all of the assets needed for the food product including copy, ingredients, nutritional information, branding, packaging and photos• Undertake regular competitive analysis and customers interviews• Implement and maintain SOPs documentation on food quality control after detailed process analysis

CUSTODIAN FOR PRODUCT DEVELOPMENT • Develops recipe based on business’s requirement to meet desired cost, taste and nutrient.• Undergo vendor approval for new materials/vendor through strict documentation review. *site audit when necessary.• Studies production feasibility for scale up recipe, conducts plant trial followed by setting up SOP for commercialization.• Nutritional assessment to ensure product meets labeling claim and complies to regulatory standards.• Involve in thermal process activities such as CIP validation, sterility test & challenge test to ensure food safety.• Work closely with marketing and regulatory on artwork development for packaging label.----------• Supports production & QA to troubleshoot technical issues related to processing or recipe. • Documents managed: Raw material specification, product specification, allergen declaration, pre-HACCP, recipe sheet, flow chart, legal compliance, etc

• Monitors the standards of food safety & quality involving raw materials, packaging material and finished goods.• Custodian on non-conformity investigations related to food safety & quality in the factory. • Handles market complaint investigation• Advisory to production and engineering team on any changes or implementation related to food safety & quality

• Independently completed new product development with usage of different flavours for cost-reduction and/or flavour enhancement purposes • Tested an array of flavours to determine the suitability in sweet & savoury application and to find out the optimum flavour dosage• Carried out formulation improvement and sensory test to provide solution for product quality improvement

• Conducted research on the effect of time, temperature and cooking method on carrots, zucchini, capsicum and chicken breast• Monitored and ensured buffet luncheons are supplied with sufficient food to cater for 300-500pax daily• Prepared and assembled pastries with consistent quality during events involving 800-1000pax serving

• Tested formulations of bakery and confectionary products with different emulsifiers • Determined the effect of emulsifier through objective and subjective analysis• Able to provide a basic report on the data obtained from product analysis

• Assisted in operating several station (Sauté, broiler, pizza, salad) in the kitchen to prepare and effectively send out food in timely manner.• Help to maintain food inventory, ensuring there is ample supply of ingredients for the kitchen.

• In charged of monitoring and ensuring buffet line are supplied with sufficient food• Assisted senior chef on handling mis-en-place for breakfast, lunch and dinner• Ensured kitchen is constantly clean, tidy and presentable to uphold hotel’s reputation• Maintained food inventory, ensuring ample ingredient supply for the kitchen

• In charged of monitoring and ensuring buffet line are supplied with sufficient food• Assisted senior chef on handling mis-en-place for breakfast, lunch and dinner• Ensured kitchen is constantly clean, tidy and presentable to uphold hotel’s reputation• Maintained food inventory, ensuring ample ingredient supply for the kitchen