Job ID: 20356

Location: Boon Lay/ Pioneer
Working hours: 8.30am - 5.30pm
Salary: up to $8,000 (Depending on experiences)

Job Description

The client is seeking an experienced Research & Development (R&D) Chef with a strong pastry background to lead the development of innovative bakery and confectionery products. The ideal candidate will possess hands-on experience in both product development and large-scale manufacturing, with the ability to transform concepts into commercially viable products suitable for mass production.

Candidates with global product development experience, as well as experience working with flour milling companies, premix flour manufacturers, or ingredient suppliers, will be highly preferred.

. Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch.

. Formulate recipes and optimize products for large-scale manufacturing while maintaining consistent quality.

. Conduct product trials, pilot runs, factory trials, and production validation.

. Modify existing recipes to improve quality, yield, shelf life, cost efficiency, and production performance.

. Collaborate closely with Production, Quality Assurance, Procurement, Marketing, and Sales teams during product development.

. Work with ingredient suppliers to evaluate new raw materials and functional ingredients.

. Prepare product specifications, manufacturing procedures, and technical documentation.

. Troubleshoot production issues and recommend formulation or process improvements.

. Conduct sensory evaluations and benchmark competitor products.

. Support customer presentations and product proposal activities for new business opportunities.

. Ensure all products comply with food safety, quality, and regulatory requirements.

. Keep abreast of global food trends, consumer preferences, and new ingredient technologies.

Job Requirement

. Diploma or Degree in Culinary Arts, Food Science, Bakery Technology, or a related discipline.

. Professional Pastry Chef background with solid experience in bakery, desserts, or confectionery.

. Minimum 5-10 years of relevant experience in R&D, product development, or innovation.

. Proven experience managing or supporting mass production in a manufacturing environment.

. Experience in scaling recipes from kitchen development to commercial production.

. Experience with flour functionality, premixes, bakery ingredients, or food formulations.

. Experience in product development and customer product proposal activities is essential.

. Experience with a flour milling company, premix flour manufacturer, ingredient supplier, or food manufacturing company is highly preferred.

. Global or international product development experience is an advantage.

. Strong understanding of bakery production processes, food safety standards, and quality systems.

. Excellent communication and project management skills.

. Willingness to travel for supplier visits, customer meetings, or overseas projects when required.

Preferred Experience

. Experience with frozen dough, bakery premixes, or industrial bakery production.

. Experience developing products for international markets.

. Knowledge of ingredient functionality, emulsifiers, enzymes, improvers, and bakery applications.

. Experience conducting customer demonstrations and technical presentations.

. Experience working with Japanese or multinational food companies is an advantage

Interested applicants, kindly send your updated resume to Joanne (R21101135) [HIDDEN TEXT] with the email subject header Job Application for 20356, Senior Research & Development (R&D) Chef - Confectionery & Bakery .

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

Research & Development (R&D) Chef Confectionery & Bakery - JY