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Senior Lab Technician in Flavor Division (Savory)

ポジション名: Senior Lab Technician in Flavor Division (Savory)
雇用形態: 正社員
勤務地: Vietnam (Ho Chi Minh City)
職種:
給与: 2000$ - 2500$
開始日: 02 Mar 2021
リファレンス: en-7103
担当者名: Dao Thi Thu Huong
連絡メールアドレス: Huong.Dao@jac-recruitment.com
求人公開日: March 02, 2021 15:36

求人要項

JOB RESPONSIBILITIES

  • Perform specialized and accurate application of flavour samples for submission to customers within a set time frame.
  • Perform application of flavours according to prescribed procedures and improve/modify on the procedures where necessary.
  • Perform test and application of flavours for evaluation.
  • Ensure that waste materials are disposed safely.
  • Maintain and track stock level of laboratory supplies such as glass bottles, raw materials etc.
  • Operate, maintain, calibrate and sterilize laboratory equipment and work areas.
  • Ensure raw materials are stored at correct temperature to ensure quality and safety.
  • Preparation of raw materials and samples for sensory testing and evaluation by Flavourist.
  • Selection of flavour samples from the shelves to make application samples for submission to customers.
  • Perform standard laboratory tests according to prescribed procedures and recording of test results.
  • Maintain and ensure a clean and safe working environment.
  • To carry out any additional job related duties that may be assigned from time to time.
  • Implement and conforms to all established environmental management system.
  • Support the implemented environmental management system.
  • Comply with all applicable procedures and legal and other requirements.
  • Comply with Group’s Charter of Corporate Behaviour and Code of Conduct accordance to the Employee Handbook.

JOB REQUIREMENTS

  • Degree in Chemical (preferably in Food Technology) or equivalent in years of similar experience.
  • Basic sensory skills.

  • Basic Chemistry.

  • Basic laboratory procedures and methodology.

  • 6 years or above of compounding experience in a similar industry is preferred.

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