Junior Research Chef

4 weeks ago

Chennai, India Sensorisch Full time

Job Summary

The Junior Chef will be a core member of the culinary innovation team. This role involves

assisting in the development and application of new flavor systems, testing prototypes, and

providing culinary applications to the R&D process. The ideal candidate should have a

strong culinary background, a keen sense of taste and smell, and a curiosity for the science

of food.

Key Responsibilities

● Culinary Prototyping: Prepare food and beverage prototypes and meticulously

document all procedures, measurements, and observations to ensure consistent

results.

● Sensory Evaluation: Participate in sensory panels, providing detailed feedback on

flavor, aroma and texture to help develop a sophisticated palate and a common

language for describing flavor profiles.

● Lab Operations: Maintain a clean and safe work environment, adhere to strict food

safety protocols, and manage ingredient inventory and equipment.

● Collaboration: Work closely with the Brand Chef and R&D team to understand

project goals, contribute creative ideas, and clearly communicate findings.

Required Skills & Qualifications

● Culinary & Technical Expertise: A strong foundation in baking and cooking

techniques, a solid understanding of food safety, and familiarity with a wide range of

ingredients, precision and attention to detail are critical.

● Aptitudes: The ability to work effectively in a fast-paced, collaborative environment,

strong critical thinking and problem-solving skills, and excellent organizational skills.

Educational & Professional Background

● Candidate who is a graduate in food science with significant baking knowledge, or a

pastry chef with a degree/diploma with 0-2 years of experience.

● Experience in a research or product development setting is a plus.

● Formal training in food science is a significant advantage.

Application Process (as applicable)

● A practical culinary skills test.

● A blind sensory evaluation of flavors, aromas, and textures.

● A theoretical examination on food science and

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