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Automatically translated from French. View the original offer
JOIN US! Are you passionate about sensory analysis and food quality? Do you want to contribute to the excellence of cocoa products while guaranteeing an impeccable taste experience? This opportunity is for you! AMCHO recruits a sensory analyst (the)Your mission will be to ensure the conformity of the sensory profile of our products, support innovation, ensure consistency in quality and meet the requirements of international standards as well as the expectations of our partner Beyond Good. Missions: Ensure that the production meets the target sensory profile and that sensory evaluation protocols are implemented reliably, accurately and operable by each department. Ensure that sensory criteria meet customer requirements (Beyond Good) in order to protect brand value. Ensure reliable sensory evaluation of products to support food safety, consistent quality and compliance with FSSC 22000 v 6, ISO 22000 and Prerequisite Programmes (PRP) requirements. Responsibilities: Design, plan and conduct sensory assessments and consumer testing.Evaluate product attributes such as flavour, aroma, texture, appearance and overall acceptability. Recruit, train and mentor members of sensory panels. Develop sensory testing protocols and assessment questionnaires. Collect, analyze and interpret sensory data using appropriate statistical methods. Collaborate with Research and Development (R&D), Quality, Production and Marketing teams. Monitor the quality and consistency of products between different production batches. Identify sensory gaps and propose corrective actions or avenues for improvement. Write technical reports and present the results to stakeholders. Manage, maintain and calibrate sensory laboratory equipment and facilities. Ensure compliance with internal procedures, quality standards and regulatory requirements. Contribute to new product development, innovation projects and competitive benchmark studies. Qualifications: Excellent leadership skills to mobilize teams around AMCHO’s strategic objectives. 5 to 10 years experience in sensory evaluation or food quality. Experience with systems recognized by the GFSI (FSSC 22000, BRCGS, SQF) is an asset. Excellent sensory acuity and strong analytical skills. Good knowledge of HACCP, PRP and OPRP principles. Rigor, objectivity and respect for confidentiality. Excellent communication skills and ability to work in a team. Working conditions: Work primarily in a controlled environment sensory laboratory. Regular tasting of food products (strict compliance with hygiene rules and allergen management). Regular presence in production areas.
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