1. Develop and test new food products and recipes.

2. Research and analyze market trends and consumer preferences.

3. Troubleshoot production challenges and optimize processes.

4. Develop cost-efficient formulations while maintaining product quality and meeting target margins.

5. Ensure compliance with health regulations, industry practices and standards, food safety protocols.

1. Proven experience for three (3) years as a chef or in food production for retail stores and restaurant.

2. Degree or certification in culinary arts or a related field is an advantage.

3. Deep understanding of food science, culinary arts, and market dynamics.