CHEF

Hands-on Culinary R&D: Focus on recipe development, table trials, cook-chill batch testing, food safety validation and process improvement.

Product Development: Turn menu concepts into standardized, commercial and cost-effective production recipes.

Structured & Data-Driven: Work with clear testing parameters, accurate documentation and standardized processes.

Cross-Functional Collaboration: Work closely with Operations, Production and Japan R&D teams to improve product quality and production efficiency.