Melis ORAS

• Develop, optimize, and apply flavour formulations into food recipes across various categories (beverages, dairy, confectionery, etc.)
• Conduct sensory and analytical evaluations of raw materials to select and combine suitable flavour components
• Create innovative flavour solutions tailored to product applications and consumer preferences
• Organize and lead sensory panels to assess taste, aroma, and overall flavour profiles
• Perform stability studies and shelf-life testing to ensure flavour performance over time

• Collaborate with R&D, quality, and marketing teams in new product development projects

• Conducted research on novel materials, resulting in innovative product development and increased market competitiveness.
• Worked in the R&D Analytical Department, focusing on method development and stability studies. Performed quantitative and impurity analyses of incoming products. Operated HPLC, FTIR, and UV-VIS instruments effectively and consistently. Gained strong knowledge of GMP and GLP regulations.

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
• Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
• Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Took on tasks such as attending laboratory classes in the chemical engineering department accompanied by assistants and assisting with the preparation and completion of classes.