MAIN ROLES & RESPONSIBILITIES

• Conduct regular sensory evaluations at stores (at least once per week), focusing on key factors such as taste, texture, temperature, freshness, and product consistency.
• Record and analyze sensory evaluation results, and submit detailed reports to the R&D team for improvement recommendations or formulation adjustments.
• Perform field inspections (3–4 stores/day, minimum 4 days/week) to compare in-store product quality against central kitchen or R&D standards.
• Combine sensory checks with hygiene and process audits, including raw material condition, cooking environment, and supporting equipment, to identify causes of sensory defects.
• Train store staff (Store Managers, kitchen team) to recognize basic sensory issues (e.g., overcooking, missing flavors, improper texture) and guide corrective actions.
• Support the R&D team during new product testing or pilot launches, collecting customer feedback and evaluating in-store execution.
• Develop and maintain sensory quality benchmarks by product category (flavor, aroma, texture, etc.).
• Collaborate with QA/QC team during routine or urgent quality inspections, especially in response to customer complaints or negative feedback.
• Conduct weekly competitor market surveys, collect and share comparative sensory data.
• Monitor the condition and functionality of kitchen equipment at store level (microwaves, steamers, fryers, heat cabinets…), ensuring their ability to support correct product preparation.
• Ensure POSM items are correctly displayed and used (menu boards, price tags, promotional visuals…), maintaining brand standards and customer experience.
• Report outdated or damaged POSM materials, coordinate with relevant teams for timely replacements.
• Participate in layout design discussions for new or renovated stores, advising on equipment and flow setup to optimize preparation and display.
• Perform other tasks as assigned by the line manager.

REQUIREMENTS

• Bachelor’s degree in Food Technology, Food Chemistry, Nutrition, or relevant fields.
• Basic knowledge of sensory analysis and food quality inspection.
• Understanding of food hygiene and preparation processes in retail/food service settings.
• Minimum 1 year of experience in QC, QA, R&D, or sensory evaluation in F&B or FMCG sectors.
• Preferably experienced in chain store or convenience store operations.
• Strong sensory acuity in taste, smell, texture, and visual assessment.
• Ability to evaluate products objectively and logically.
• Good communication and interpersonal skills to work with store operation and kitchen staff.
• Comfortable with frequent travel and field work.
• Accurate record-keeping and reporting skills.
• Honest, detail-oriented, and highly responsible.
• Proactive and eager to learn from practical work.