\xef\xbb\xbf Responsibilities:-
1. Assists in drafting, testing, and troubleshooting formulas, in order to meet nutritional, usage, performance, sensory, and cost targets.
2. Assists in new ingredient sourcing, evaluation, and approval.
3. Performs various analytical and sensory evaluations of ingredients, test formulas and production samples.
4. Assists in the diagnosis of production failures and the development of compliant rework plans.
5. Drive cost reductions and improvements in product quality.
Requirements:
1. Understanding of baking principles and baked good formulation.
2. Knowledge in baking science or skills will be an advantage.
3. Knowledge of sensory / analytical testing is preferred.
4. At least 2 years of working experience in related field.
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