Rupah Vikneswaran Email & Phone Number

Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, My

Subang Jaya, Selangor, Malaysia

PRODUCT DEVELOPMENT & INNOVATION1 To develop new products, starting from idea creation to ingredient sourcing, packaging sourcing,equipment sourcing, prototype development, trial run, sampling preparation, and food stylingpresentation.2 To create and maintain proper R&D system, data analysis and storage, and documentation.3 To develop strategies to strengthen suppliers, quality, and innovation on the application of culinary and food science knowledge in both internal operations and outsourced partners.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 life.7 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 setobjectives.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 overallcosts and improve the quality of products.3 To drive financial results by providing commercially viable product development options thatdifferentiate from other products in the marketplace but with higher margins.4 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.

Petaling Jaya, Selangor, Malaysia

Kl Gateway

As a service crew member at Sip and Savor Cafe, I provide friendly and efficient service in a fast-paced environment. Balancing this role with my studies has sharpened my time management and communication skills. I thrive on teamwork and aim to create a positive dining experience for our customers while continuing to grow in the hospitality industry.It equally taught many things in life personally and relate with my every class presentation because it was relatable as I present for assignments

Petaling Jaya, Selangor, Malaysia

During my three months at Mixue, I gained valuable experience in a dynamic environment, where I learned the importance of teamwork and customer service. My time there allowed me to develop strong communication skills and an appreciation for fast-paced service. Although my position transitioned as the team moved to full-time staffing, I am grateful for the insights and skills I acquired during my tenure.

Kl Gateway

Balancing my studies in Food Science and Technology at Management and Science University with part-time work at Haruka Bakery has been enriching. At the bakery, I gain hands-on experience in food preparation and customer service, applying my theoretical knowledge from MSU in food chemistry, safety regulations, and nutrition. This dual experience enhances my time management, problem-solving, and interpersonal skills, preparing me for a future career focused on food quality and safety.

Shah Alam, Selangor, Malaysia

During my few month stint at Tealive over my semester break, I gained hands-on experience in a fast-paced beverage environment. I focused on delivering excellent customer service while efficiently preparing drinks and managing orders. This opportunity enhanced my teamwork and communication skills, and I enjoyed contributing to a vibrant team dedicated to creating memorable customer experiences.It was a joyful experience during my semester break.

Oug Parklane

Balancing my position as a service crew member at MyBurgerLab in OUG with my studies in Food Science and Technology at Management and Science University has been a transformative experience. At MyBurgerLab, I actively participate in customer service and food preparation, applying hands-on skills that complement the theoretical knowledge gained at MSU in areas like food chemistry, safety regulations, and nutrition. This dual commitment has honed my abilities in time management, problem-solving, and interpersonal communication, equipping me with practical insights and skills essential for a future career dedicated to enhancing food quality and safety standards.

Subang Jaya, Selangor, Malaysia

I completed a five-month internship at Muko Korean Restaurant, the first halal Korean restaurant, as part of my Diploma in Culinary Arts program. During this enriching experience, I gained hands-on training in kitchen operations, food preparation, and menu planning, while working alongside talented chefs.I developed a strong understanding of Korean cuisine and honed my culinary skills in a professional environment. I was honored to receive a job offer upon completion of my internship, but I chose to further my studies for a bachelor’s degree. This experience has fueled my passion for culinary arts and provided me with a solid foundation for my future career.

Bachelor'S Degree, Food Service Technology, 3.82

Activities and Societies: -Volunteer at food bank, assisting in food distribution efforts during Ramadhan Raya 2024 under MSU Protech Club.

Food Service Technology, 3.82