1. New Product Development

• Follow the Company’s strategic product innovation plans to develop products with a unique selling proposition (USP), delicious taste, the right Gross profit percentage, and GVFM
• Consolidate data gathering for new product specifications: results of consumer insights team about consumer trends/preferences/ needs, Focus Group tests, and central Located Tests.
• Create new food recipes, and modify new product recipes and ingredient selections while taking note of nutrition, shelf life, regulations, customer feedback, seasonal availability of ingredients, and cost considerations
• Establish new product specifications, and formulations and formulate new food production standards & and standard
• Operating procedures

2. Product Commercialization

• Plan, organize and execute the production of a wide range of food, ensuring consistency in taste, texture, and presentation
• Refine new recipe formulation, alternative ingredients, and food preparation processes to meet mass production and compliance needs
• Review methods to improve the quality of new products an compliance with food regulations during mass production
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes

3. Training and Food Safety

• Train the Training team/ 3rd parties, providing detailed guidance on techniques, ingredients, recipes, food safety, and the preparation process of the products
• Maintain high levels of cleanliness and sanitation, ensuring compliance with food safety regulations and standards
• Oversee the maintenance and upkeep of equipment, ensuring that all equipment is in good working condition, properly cleaned, and well-maintained

4. Product Standardization

• Make sure new products are handed over to Operation with clear and full information when launching
• Develop SOPs for Operations to ensure products’ quality and consistency in the whole system
• Analyze and track product performance, customer feedback, and market trends to identify opportunities for product enhancement and innovation
• Maintain and stabilize the quality of the present products in store, update standards and changes from suppliers as necessary

1. Vietnamese only.

2. Education: A degree or diploma in Food Technology or related field. A degree in Food Science is a plus.

3. Experience:

• 05+ years of experience in F&B New Product Innovation, preferably in an F&B company, or high-volume, fine dining restaurant, or experience as a 4-star or 5-star hotel chef
• Demonstrated ability to design menu architecture, and build recipes for Asian (Vietnamese Cuisine) and some European food (snack and fast food)

4. Knowledge of:

• Strong understanding of flavor combinations and the ability to balance taste profiles
• Stay updated on emerging food trends & techniques to continuously enhance our offerings
• Understanding of food safety and sanitation standards, Health and Safety rules and procedures, HACCP requirements, Inventory Management

5. Skills (Ability to):

• Creativity in developing unique and visually stunning food presentations
• Strong communication and interpersonal skills, with the ability to work independently and collaboratively with other teams
• Excellent attention to detail and organizational skills to ensure consistent quality Solutions-oriented, results-driven, and problem-solver
• Capable of working in a fast-paced environment
• Positive attitude, willingness to learn and develop
• Strong Vietnamese & and English language skills

• Degree: Bachelor
• Age: 30 - 40
• Job type : Permanent
• Salary: Competitive