chen wei teng

1. Analyzes and qualifies projects / opportunities. 2. Identifies customers requirement and developing strategic sales plans to facilitate long-term business relationship directly with decision makers. 3. Responsible for business development and account management for flavors. 4. Competitor analysis. 5. Measuring metrics of sales and marketing programs with CRM system. Reason for leaving: Had to leave to take care of a family issue that have since been resolved

Responsible for the development and achievement of sales through direct sales channel. Supporting in flavor’s knowledge, sales strategy, and application for other key accounts manager in other end-use market. Overseeing planning, implementation and monitoring flavor’s commercial activities between inter-company’s business pipeline, commercialization process, technology and business strategy.

• Develop and implement sales strategies and plans to grow business in SEA. • Develop new accounts and achieve or exceed the sales target. • Develop and maintain customer relationship and foster relationships with business influencers such as partners, associates, industry organization. • Provide accurate forecasts and pipeline data as well as market information, competitors’ products and activities on a regular basis to management. • Preparing annual budget.

Responsible for quality control management in flavors raw materials ingredients (powders and liquids) through sensory evaluation and analytical tests. Provide technical support in sensory evaluation between QC, new sourcing suppliers, and other departments. Responsible to produce and statistical analysis of data for sensory test, month reports, and instrument performance

Sensory evaluation and analytical testing of raw materials, product in process and finished product of dairy-based beverages. Provide sensory evaluation support for R&D department. • Improved and revised SOP for sensory analysis. • Implemented log book system for lab instruments. • Raised practice of GLP by developed a functioning laboratory chemical inventory system. • Sourced new technologies and methods for improvement.

Food Structure and Sensory Science Food Microbiology Human Nutrition Food Science Food Process Engineering