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Responsibilities and Duties Recipe Research and Development: Research and create new food recipes and menu items, as well as refine existing ones to improve quality and taste based on provided concepts. Prototyping and Initial Testing: Develop prototypes and perform initial testing on aspects like taste, appearance, and production feasibility , in preparation for more in-depth testing by the R&D team. Cost Management: Accurately analyze and manage food costs and related expenses to ensure that recipes align with the company’s profit targets. Standard and Process Creation: Create clear and easy-to-follow production standards and Standard Operating Procedures (SOPs) for the Operations team. This includes specifying cooking steps, required ingredients, and necessary kitchen equipment for use in branches and kitchens. Store Setup Support: Support AVP Culinary Development and Operations team to plan and provide recommendations on kitchen layouts and equipment placement, as well as manpower planning for the kitchen staff, for new store or concept launches. Cross-functional Collaboration: Work closely with the Product Development, Operations, and Training & Implementation teams to ensure that recipe development is on track and can be effectively transferred. Reporting: Present work progress and key project milestones to management periodically, and maintain systematic reports as required. Qualifications: Education: Bachelor's degree in Culinary Arts only**. Experience: At least 5 years of experience as a chef, recipe developer, or in a related role within the food industry. Expertise: Strong expertise in recipe development and hands-on kitchen operations. Creativity: Possesses a creative and innovative mindset, with the ability to apply new food trends to create unique products. Management: Strong project management and time management skills. Able to handle multiple projects simultaneously. Communication: Excellent communication and teamwork skills. Able to clearly convey complex information.