Culinary Designer

Job Summary

A Designer Level II exhibits proven design and project planning ability utilizing creativity, innovation and presentation skills to provide best in class support to IFF clients. In this role, the Designer has an established knowledge of recipe ingredients, customer bases, processes and flavor interactions in associated Category applications. The position requires refined problem-solving abilities and excellent communication skills to liaise directly with customers confidently. A Designer Level II works independently on all assigned projects, and collaboratively on strategic, must-win and high value projects.

Responsibilities/Description:

• Independently selects and recommends appropriate solutions in compliance with client profile, legal, cost and stability requirements
• Reviews, renews and renovates Flavor and Ingredient portfolios in line with established metrics
• Establishes attribute language (Taste and Texture) knowledge and articulates with team and project members
• Develops and improves finished product formulations using knowledge of industrial standards, country specific and client requirements
• Maintains and continuously renovates specific recipe database
• Establishes knowledge of recipe ingredients, raw materials and their functions, and fully understands the finished product production process
• Demonstrates excellent taste and texture, discrimination and articulation for ingredients, flavors and design of solutions
• Participates in Category initiatives and/or new concept generation
• Builds clear knowledge of customer and competitive brands
• Visits clients and presents technical information and taste and texture design concepts
• Works in close collaboration with Sales/Marketing, Flavorists, Product Experience, GRA and other departments to support project execution
• Shows positive attitude and passion
• Shares knowledge with the team and provides guidance to Trainee/Associate Designer
• Engages management to obtain appropriate resources or expertise

Requirements:

• Minimum entry level is a University/College Degree in Food Science and Technology or related disciplines (such as Chemistry, Biochemistry, and Human Nutrition)
• Preferred Master’s Degree and/or PhD in related area
• Minimum 7–10 years’ experience in industrial food, pharmaceutical, ingredient or flavor industry, with minimum 2 years in the specific field of expertise
• Pass internal IFF sensory test