Roles and Responsibilities:
- 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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