Responsibilities :

• Analyze sales data and consumer insights to identify opportunities for new product development and product improvements based on feedback from chefs and HORECA customers.

• Collaborate closely with the commercial teams to align product development strategies with sales goals.

• Plan and lead customer visits and workshops to gather insights and feedback on food trends and customer behaviors for further product enhancement.

• Recommend new product ideas based on food trends and HORECA customer needs, focusing on categories such as Thai, Japanese, Korean, Chinese, Western, and Halal cuisines.

• Provide expertise in food ingredients and cooking techniques to ensure product innovation aligns with culinary standards and customer needs.

• Coordinate cross-functional efforts to ensure the timely launch of new products, working with R&D, supply chain, and QA/QC teams.

• Arrange and lead product testing and tasting sessions with chefs and stakeholders to evaluate product performance.

• Co - Organizing culinary workshops and special events in collaboration with key chefs to showcase product innovations and gather feedback.

• Monitor product performance post-launch and identify improvement areas based on customer and sales data.

• Provide training sessions for Makro’s operational and commercial teams to ensure proper product knowledge and handling.

• Achieve yearly sales and product development targets set by the company.

Qualification :

• Bachelor’s degree or higher in food science, culinary arts, or related fields.
• 5+ years of experience in product development, preferably within the food service or retail industry.
• Strong knowledge of food ingredients, recipes, and HORECA customer needs.
• Analytical thinking and problem-solving skills with experience in data analysis tools (e.g., Excel, Power BI).
• Excellent project management skills and ability to manage multiple projects simultaneously.
• Strong communication and coordination skills for cross-functional collaboration within and outside the organization.
• Creativity in developing innovative food products aligned with market trends.