Senior R&D Chef, Confectionery & Bakery

Overview:

We are looking for a skilled Research & Development Chef with a specialization in baking and confectionery to spearhead the innovation and development of new products. This position is centered on converting ideas into commercially viable products ready for mass production.

Key Responsibilities

• Design and introduce new bakery, pastry, dessert, and confectionery products, guiding them from concept to commercialization.
• Work collaboratively with Production, Quality Assurance, Procurement, Marketing, and Sales teams throughout the product development lifecycle.
• Execute product trials, pilot runs, and factory trials to ensure effective production validation.
• Revise existing recipes to improve quality, yield, shelf life, and cost-effectiveness, while ensuring consistency.
• Assess new raw materials and functional ingredients in partnership with ingredient suppliers.
• Draft comprehensive product specifications, manufacturing processes, and technical documentation.
• Resolve production challenges, recommending necessary modifications to formulations or processes.
• Conduct sensory evaluations and compare products against competitors.
• Stay updated on global food trends and consumer preferences to guide product development strategies.
• Ensure compliance with food safety, quality, and regulatory standards across all products.

Qualifications

• Diploma or Degree in Culinary Arts, Food Science, Bakery Technology, or a related field.
• Background as a Professional Pastry Chef with significant experience in bakery, desserts, or confectionery.
• At least 5-10 years of relevant experience in R&D, product development, or innovation.
• Demonstrated experience managing or assisting with mass production in a manufacturing setting.
• Proficient in scaling recipes from development to commercial production stages.
• Essential knowledge of flour functionality, bakery ingredients, and food formulations.
• Strong grasp of food safety regulations and quality systems in a bakery context.
• Exceptional communication and project management skills.
• Willingness to travel for supplier visits and customer engagements as needed.
• Preferred experience with frozen dough and industrial bakery production.
• Experience in creating products for international markets is an advantage.
• Familiarity with ingredient functionality and bakery applications, including emulsifiers and enzymes, is beneficial.