Taster

About the role

Our sensory panel is the last human check before a recipe is approved for production. Panelists taste blind samples against reference standards under controlled lighting, and their scores decide whether a batch ships, gets reworked, or goes back to the lab.

What you will do

• Attend two morning panel sessions a week at our Bucharest quality lab
• Score blind samples for aroma, sweetness, acidity, carbonation and mouthfeel
• Calibrate against reference standards at the start of every session
• Log scores in the quality system before you leave the lab
• Escalate any sample outside tolerance to the panel lead the same day

Where you will work

Panels run in the sensory suite at our Bucharest quality lab: eight partitioned booths, daylight-balanced lamps and a serving hatch, so you never see who prepared a sample or what anyone else scored it. Sessions are Tuesday and Thursday, 09:00 to 11:30, and they start on the hour whether or not the room is full.

Panel protocol asks you to skip coffee, mint and scented products for two hours beforehand. It is the least glamorous part of the job and the one that protects every score that follows.

How we hire

1. A short call about the schedule and whether two fixed mornings a week actually work for you
2. A screening panel at the lab: a triangle test, then three reference samples to describe out loud
3. A paid trial session with the panel you would be joining
4. An offer, usually within a week of the trial

The screening panel is the part that decides. Sensory acuity is measurable, so we measure it rather than ask you to describe it.