Associate Development Chef - Culinary R&D & Samples

Givaudan; Kemptthal; On-site; CHF 65,000 - 90,000; Full time

Benefits offered by this job

Progressive learning

40-hour working week

Paid days off

Pension fund contributions

Staff restaurant discounts

Sport and leisure club

Discounts at company shop

REKA vouchers

Accident coverage

Job summary

Givaudan in Kemptthal (Zurich) is seeking an Associate Development Chef to support culinary sample preparation, evaluation, and documentation. You will work with the Product Development Manager to maintain ingredient stock, assist chefs on projects, and ensure safety and hygiene standards in the kitchen.

Ideal candidates have a culinary degree or apprenticeship, 2+ years leading a kitchen brigade, and knowledge of regional cooking.

Qualifications

• Culinary degree or equivalent apprenticeship, proven cooking ability.
• Experience describing flavour profiles and sensory feedback.
• Knowledge of safety, hygiene and EH&S guidelines for kitchens.
• Familiarity with regional ingredients and cooking techniques.

Responsibilities

• Prepare culinary samples for customer briefs and product development.
• Maintain accurate recipe records and documentation for traceability.
• Keep organized stock of ingredients and kitchen materials.
• Assist chefs in complex culinary projects and new flavour exploration.
• Evaluate raw materials and technologies, provide sensory feedback.
• Support on customer projects including site visits.

Skills

Tasting skills

Flavour profiling

Knowledge of ingredients

Regional cooking techniques

Safety & hygiene awareness

Education

Culinary degree or apprenticeship

Tools

Cooking equipment knowledge

Job description

Givaudan in Kemptthal (Zurich) is seeking an Associate Development Chef to support culinary sample preparation, evaluation, and documentation. You will work with the Product Development Manager to maintain ingredient stock, assist chefs on projects, and ensure safety and hygiene standards in the kitchen.

Ideal candidates have a culinary degree or apprenticeship, 2+ years leading a kitchen brigade, and knowledge of regional cooking.