Food Research Development

RESEARCH & DEVELOPMENT OFFICER ResponsibilitiesConducts, in coordination with Marketing, market surveys and competitive evaluation of new products in the

Graduate of B.S Food Technology, Chemistry, and other related courses.Previous work experience in product development preferred at least 2 years.Computer

Position: Business Development Specialist Salary Range: 50K – 70K Work Schedule: Mon-Fri Work Location: Makati Head OfficeJob Highlights• Stable company

JOB DUTIES AND RESPONSIBILITIES (Business Development Specialist)• Identify opportunities for new products and for enhancement anddevelopment of existing

QUALIFICATIONS• Must possess at least a Bachelor's/College Degree in Chemistry and/or anyrelated courses is an advantage.• With at least 4 years

QUALIFICATIONS:• Must possess at least a Bachelor's/College Degree in Chemistry and/or anyrelated courses is an advantage.• With at least 4 years

- Maintaining proper sanitation of the workstation- Weigh, bake, pack, and maintain raw materials.- Willing to perform other functions may be assigned from

QUALIFICATIONS• Must possess at least a Bachelor's/College Degree in Chemistry and/or anyrelated courses is an advantage.• With at least 4 years

Qualifications:- Must possess at least a Bachelor's/College Degree in Chemistry and/or any related courses is an advantage.- With at least 4 years of

QUALIFICATIONS:• Must possess at least a Bachelor's/College Degree in Chemistry and/or anyrelated courses is an advantage.• With at least 4 years

DIRECT HIRING!Graduate of BS Food Technology or other related coursesWith experience in Research and DevelopmentWith knowledge in product development, product

Graduate of BS Food Technology or other related coursesWith experience in Research and DevelopmentWith knowledge in product development, product improvement

Essential Responsibilities:? Design the most appropriate agriculture interventions based on the local context and need of the target communities.? Working in

- Assist the Corporate Chef in implementing the standards of food – proper specifications ofingredients (size of cut, slice, portion size), food preparation,