Junior Chef

Role & responsibilities

• Assist in sensory evaluations of raw ingredients and finished products, ensuring consistency in taste, texture, aroma, and appearance.
• Prepare and cook samples as per standardized recipes for sensory analysis and QC validation.
• Handle ingredient preparation, portioning, and storage for sensory evaluations.
• Maintain detailed records of sensory observations, deviations, and improvement recommendations.
• Collaborate with the Quality Control & R&D teams to align on product standards and flavor profiles.
• Support the Culinary Development Chef in recipe testing, ingredient trials, and benchmarking activities.
• Ensure hygiene, food safety, and kitchen organization in accordance with company and regulatory guidelines.

Preferred candidate profile

• Education: Diploma/Degree in Culinary Arts, Food Science, or a related field.
• Experience: 1-2 years in a professional kitchen or a food R&D/QC environment.
• Basic understanding of sensory evaluation techniques and food production processes.
• Strong palate and sensory skills with an ability to detect and describe flavors accurately.
• Knowledge of food safety standards and kitchen best practices.
• Ability to work in a fast-paced and structured environment.