Junior Food Technologist at Country Bird Holdings Ltd (CBH)

Job Advert Summary    

• Supreme Processing has an opportunity available for a Junior Food Technologist in the New product development department. The Junior Food Technologist will support the New Product Development (NPD) function by ensuring that products received in the pilot plant for testing comply with specifications, internal standards, customer requirements, and food safety and quality standards. The role also contributes to regulatory compliance, product integrity, and positive release of products prepared for sensory and taste sessions.

Minimum Requirements    

• Grade 12.
• Food Technology Diploma or Degree required; a qualification in a similar field such as culinary studies.
• 1–2 years’ experience in quality control and/or product development would be advantageous.
• Working knowledge of HACCP / FSSC 22000 principles.
• Basic clerical and data capturing ability with strong attention to detail.
• Understanding of organoleptic / sensory evaluation basics.
• Proficiency in written and verbal communication, reporting, email, and MS Office.

Duties and Responsibilities    

• Calibrate the Henny Penny daily before cook-ups and ensure all related equipment, including scales and thermometers, is in proper working order and within calibration validity.
• Complete all relevant start-up checks, including weekly Oil TPM% checks and zoning start-up checklists.
• Conduct and record line pick-ups at every stage of the process to confirm compliance with product specifications.
• Capture trial plan data accurately, evaluate trial results, and recommend product modifications where necessary.
• Measure and record key trial information, including batter viscosity, fryer settings, gyro settings, ingredient codes, and product pick-up percentages / weights at each stage
• Ensure all required tests are completed on final trial samples, including meat versus coating percentage, cooking validations, and collection of all trial reconciliation information at the end of each trial.
•  Cook-Ups / Product KPI / Product Presentation
• Receive and record final product and/or shelf-life samples for daily sensory evaluation testing.
• Prepare samples for cook-up and record both initial and final weights.
• Ensure products exiting the fryer, air fryer, or oven achieve the required core temperature of above 72°C.
• Conduct daily sensory evaluation sessions and record KPI comments from taste panellists.
• Take photographs of product presentations for reporting purposes.
• Raise any quality non-conformances identified during product preparation and report yield percentage deviations to the NPD HOD.
• Prepare cook-ups for onsite visitors when required.
• Contribute ideas and recommendations for continuous improvement within the department
• Report any non-compliance with hygiene 

Deadline:1st July,2026