-Able to work independently under the General Manager, and as a part of
-Proficiency in quality control, managing budgets, and production
development in general; from designing a product to develop the prototypes
(Weighing, preparation, shaping (including Danish pastry), baking, simple
packaging, product prototype inspection (inspection itself is performed by
QA), carrying out in-house monitoring of the product prototype to improve the
degree of perfection.
-Need to attend
various product development meetings, prepare a sample for tasting the product
prototype and record the minutes.
-Able to produce
sample of product prototype upon request.
-Able to prepare
and manage various materials related to manufacturing.
-Able to conduct
improvement testing on the dough and develop new dough by combining or renew
existing dough in order to improve the quality of our product.
-Need to always
examine the product prototype and checking the expiration date of the
-Need to create
test run and specification document for the new product, manufacturing
process manuals, product information, and product manuals.
sensory evaluation on released products to confirm product quality.
-Pioneer in new
ingredients, able to request various ingredients samples and execute the test.
ingredients and share the information with the purchaser so it does not become the dead stock. (In the case of imported product, please consider the customs
least twice a month) survey market trends to understand the current
participate in food exhibitions and study sessions to improve the skills.
from competitors and create a catalog of the product.
business negotiations with new business partners, design, sample, and improve
products, and do adjustments for the product launch.