The Head Baker/R&D Baker - Bread Specialist is responsible for the innovation, development, and continuous improvement of both bread and pastry products.
Responsibilities:
Product Development & Innovation:
- Develop new and innovative recipes for a wide range of bread and classic style pastries.
- Experiment with fermentation methods, flour blends, hydration levels, fat content, and other variables to optimize product outcomes.
- Create and refine formulations that can be scaled from test kitchen to commercial production.
Process & Quality Optimization:
- Conduct sensory evaluations and organize panel tastings to gather feedback and improve recipes.
- Ensure consistency and quality during scaling up of recipes for mass production.
- Work closely with production teams to troubleshoot issues with dough handling, fermentation, proofing, baking, and finishing.
- Establish clear product specifications, baking parameters, and standard operating procedures (SOPs).
Documentation & Compliance:
- Maintain accurate records of product development activities, formulation changes, test results, and production trials.
- Ensure compliance with internal quality standards and external food safety regulations.
- Review and recommend alternative ingredients or preparation methods in response to cost, supply, or customer requirements.
Other Duties:
- Perform other duties as assigned by the Head of Operations or management.
Job Requirements:
- Minimum of 5 years experience in baking, pastry arts, or a related field, with a strong emphasis on high-quality production and recipe development.
- Demonstrated leadership capabilities, including experience in mentoring, training, and motivating bakery team members.
- Solid understanding of quality assurance practices, food safety regulations, and production workflow optimization.
- Innovative and creative approach to recipe creation, with a genuine passion for exploring new techniques and trends in bakery arts.
- Strong communication, interpersonal, and organizational skills.
