Have a knowledge in sample preparation & baking of bread and pastry products.
Prepare, mix, and bake bread, pastries, and other bakery products according to recipes and production schedules.
Ensure consistency in product quality, taste, and presentation for all baked goods.
Prepare daily or batch samples for sensory and quality checks.
Conduct basic sensory assessments (e.g. sample coding, serving sequence).
Collect and record sensory feedback from panelists or supervisors.
Maintain detailed records of sensory test results, product defects and corrective actions.
Prepare reports and trend analyses for QA and R&D teams.
Support quality audits with sensory documentation and validation records.
Report any quality issues or non-conformities to senior QA personnel.
To record sensory and visual quality data on standard forms or digital logs.
Help maintain baking logs and batch evaluation records.
Ensure accurate labelling and traceability of samples during testing.
Ensure test environments (e.g. tasting booths, sample preparation) meet standardized conditions.
Liaise with Production, QA, R&D and Exporting teams to align on quality and sensory expectations.
Participate in training or briefings on sensory techniques and quality procedures.
Required Skills and Qualifications:
Minimum Diploma or Degree in Food Technology, Culinary Arts (Baking).
Minimum 2-3 years of relevant experience in a commercial bakery industry and sensory environment.
Well experience in sensory evaluation protocol and procedures in pastry/bread products.
Basic computer literacy (data entry, QA checklist forms).
Job Type: Full-time
Pay: RM2,400.00 - RM3,000.00 per month
Benefits:
Free parking
Meal provided
Opportunities for promotion
Professional development
Application Question(s):
Do you have any experience in baking?
Work Location: In person
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