1. Equipment & Machine Design
   • Design and develop custom-made food & beverage machines and tools tailored to companys production needs (e.g. tea extraction, mixing, brewing, sealing systems).
   • Co-develop with suppliers and fabricators to ensure prototypes meet functional, safety, and aesthetic standards.
   • Evaluate feasibility for patent registration and coordinate with legal/IP team to secure design rights.
   • Continuously improve mechanical efficiency and reduce equipment footprint for retail environments.
2. System and Kitchen Optimization
   • Plan and optimize kitchen layouts, workflow systems, and utility connections (water, electricity, waste) for both store and central kitchen.
   • Design or refine standard kitchen equipment setup to improve productivity, safety, and ergonomics.
   • Develop and update Companys Engineering & Equipment Standards Manual.
3. Equipment Sourcing & Replacement
   • Identify and qualify new suppliers, alternative materials, or replacement equipment that deliver equal or better quality at optimized cost.
   • Conduct product testing, supplier audits, and technical evaluation for performance, safety, and durability.
   • Manage supplier relationships and ensure ongoing compliance with Bearhouses operational and sustainability goals.
4. Project Management
   • Lead or support new store setup in the area of machinery, utilities, and kitchen workflow.
   • Oversee installation, testing, and commissioning of new or modified equipment.
   • Track project timelines, budgets, and technical documentation for approval.
   • Collaborate cross-functionally with R&D, Operations, and Procurement to align engineering solutions with business needs.
5. Innovation & Sustainability
   • Initiate energy-saving and eco-friendly equipment innovations (e.g. heat recovery, smart power usage, biodegradable systems).
   • Explore automation or IoT applications for beverage preparation and kitchen processes.
   • Drive continuous improvement through prototype iteration and data-based performance analysis.

Qualifications:

• Bachelors or Masters Degree in Food Engineering, Mechanical Engineering, Mechatronics, or Industrial Design.

• Minimum 3–5 years of experience in food manufacturing, kitchen equipment design, or F&B operations.

• Strong understanding of mechanical design, food process flow, material selection, and utility systems (water, air, power).
• Experience collaborating with suppliers, OEMs, or fabricators for custom-built equipment.

• Familiar with CAD / SolidWorks / AutoCAD and technical documentation.

• Knowledge of food safety, hygiene standards, and ergonomics in F&B settings.

• Innovative thinker with ability to turn concepts into practical, cost-effective solutions.

• Good command of English, strong communication skills, and ability to work cross-functionally.

• Self-motivated, detail-oriented, and able to manage multiple projects simultaneously.