R&D Chef

Job summary

This role involves working in an interdisciplinary research environment focused on microbial food innovation. The R&D Chef will produce samples of novel microbial food prototypes for sensory analysis and support daily operations in the Food Lab.

Qualifications

• Minimum of five years of experience in professional kitchens.
• Professional culinary training is preferred but not mandatory.
• Fluent in spoken and written English; knowledge of Danish is a plus.
• Basic IT literacy, including familiarity with Excel and online ordering systems.

Responsibilities

• Organize and execute the production of microbial food samples for sensory analysis.
• Collaborate with a Postdoc to coordinate sensory science activities.
• Assist in daily operations of the Food Lab, including maintenance and procurement.
• Train users in best practices and safe usage of specialized equipment.
• Support R&D projects related to fermentation and sustainability.

Skills

• Excellent communication, organizational, and problem-solving skills.
• Experience with fermentation and live microorganisms.
• Knowledge of food science, microbiology, and sustainability issues.
• Ability to work independently and in a team, with a proactive learning attitude.

Education

• Relevant culinary or academic qualifications are beneficial but not required.

Tools

• Familiarity with specialized kitchen equipment and IT tools for food production.