Tasting
Tasting is an essential quality control and menu development process in the catering and food service industry. It involves sampling and evaluating food and beverages to ensure quality, consistency, and customer satisfaction. This can include pre-event menu tastings with clients, daily quality checks of prepared foods, or participating in food and beverage selection for menu development. Similar terms include "food sampling," "menu testing," or "flavor evaluation." This skill is crucial for maintaining food quality standards and creating successful culinary experiences.
Examples in Resumes
Conducted Tasting sessions with clients to finalize wedding menu selections
Led weekly Tasting meetings to evaluate new seasonal menu items
Organized Food Tasting events for corporate clients to showcase catering capabilities
Typical job title: "Food Tasters"
Also try searching for:
Where to Find Food Tasters
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you organize a tasting event for a large corporate client with diverse dietary requirements?
Expected Answer: A senior candidate should explain their process for menu planning, accommodating dietary restrictions, organizing staff, timing of food preparation, presentation methods, and how they document client feedback.
Q: How do you ensure consistency in taste across multiple events or locations?
Expected Answer: Should discuss quality control processes, staff training, standardized recipes, documentation methods, and systems for maintaining consistency across different preparation times and venues.
Mid Level Questions
Q: What is your process for conducting a client tasting session?
Expected Answer: Should describe how they prepare for the tasting, present food items, gather feedback, make notes on preferences, and handle client suggestions or concerns.
Q: How do you handle negative feedback during a tasting?
Expected Answer: Should explain their approach to receiving criticism professionally, making adjustments, offering alternatives, and maintaining positive client relationships.
Junior Level Questions
Q: What are the key things you look for when tasting food for quality?
Expected Answer: Should mention basic elements like temperature, seasoning, texture, appearance, and whether the item meets the recipe specifications.
Q: How do you record and communicate tasting feedback?
Expected Answer: Should describe basic documentation methods, communication with kitchen staff, and following standard procedures for reporting issues.
Experience Level Indicators
Junior (0-2 years)
- Basic food quality evaluation
- Understanding of food safety standards
- Menu item documentation
- Basic palate development
Mid (2-5 years)
- Client tasting coordination
- Menu development input
- Dietary restriction knowledge
- Quality control procedures
Senior (5+ years)
- Advanced palate development
- Menu planning and development
- Team training and supervision
- Event tasting management
Red Flags to Watch For
- Limited knowledge of food safety standards
- Poor communication skills during tastings
- Lack of experience with dietary restrictions
- Unable to provide constructive feedback
- No understanding of cost considerations in menu development
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