Senior R&D Chef

We are looking for an experienced Senior R&D Chef with a strong pastry and bakery background to develop innovative products for commercial and mass production.

The ideal candidate should have experience in new product development, recipe formulation, manufacturing scale-up, and customer product proposals.

Key Responsibilities

• Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch.
• Create and improve recipes for large-scale manufacturing.
• Conduct product trials, factory trials, and production scale-up.
• Improve product quality, shelf life, yield, cost, and production efficiency.
• Troubleshoot product and production issues.
• Work closely with Production, QA, Procurement, Marketing, and Sales teams.
• Evaluate new ingredients, premixes, and raw materials.
• Prepare product specifications, recipes, and technical documentation.
• Conduct product demonstrations, tastings, and customer presentations.
• Support customer product proposals and new business opportunities.
• Keep updated on bakery trends, ingredients, and technologies.
• Support regional and overseas R&D projects when required.

Requirements

• Diploma or Degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology, or related field.
• Strong Pastry Chef / Bakery Chef background.
• Minimum 8 years of relevant experience in R&D, bakery, pastry, or product development.
• Experience in new product development from concept to commercialisation.
• Experience in mass production and food manufacturing.
• Able to scale recipes from kitchen trials to commercial production.
• Good knowledge of flour, premixes, bakery ingredients, and formulations.
• Experience in customer product proposals and technical presentations.
• Experience with a flour milling company, premix manufacturer, ingredient supplier, or food manufacturer is preferred.
• Regional or international product development experience is an advantage.
• Able to work independently and manage multiple projects.
• Willing to travel overseas when required.

Preferred Experience

• Frozen dough or industrial bakery production.
• Bakery premixes and functional ingredients.
• International product development.
• Japanese or multinational food companies.
• Customer demonstrations and technical support.

Key Skills

Product Development | Pastry & Bakery | Recipe Formulation | Mass Production | Product Commercialisation | Process Improvement | Project Management | Customer Technical Support