Research & Development Chef, Confectionery & Bakery

Brief Summary

We are seeking a talented Research & Development Chef with expertise in baking and confectionery to innovate and develop new products. This role focuses on transforming concepts into commercially viable offerings for mass production.

Responsibilities

1. Develop and launch new bakery, pastry, dessert, and confectionery products from initial concept through to commercialisation.
2. Collaborate closely with Production, Quality Assurance, Procurement, Marketing, and Sales teams during the product development process.
3. Conduct product trials, pilot runs, and factory trials, ensuring production validation.
4. Modify existing recipes to enhance quality, yield, shelf life, and cost efficiency while maintaining consistency.
5. Evaluate new raw materials and functional ingredients in collaboration with ingredient suppliers.
6. Prepare detailed product specifications, manufacturing procedures, and technical documentation.
7. Troubleshoot production issues, recommending formulation or process improvements as necessary.
8. Conduct sensory evaluations and benchmark against competitor products.
9. Monitor global food trends and consumer preferences to inform product development initiatives.
10. Ensure all products adhere to food safety, quality, and regulatory requirements.

Requirements

1. Diploma or Degree in Culinary Arts, Food Science, Bakery Technology, or a related discipline.
2. Professional Pastry Chef background with substantial experience in bakery, desserts, or confectionery.
3. Minimum of 5-10 years of relevant experience in R&D, product development, or innovation.
4. Proven experience in managing or supporting mass production within a manufacturing context.
5. Skilled in scaling recipes from developmental stages to commercial production.
6. Familiarity with flour functionality, bakery ingredients, and food formulations is essential.
7. Strong understanding of food safety standards and quality systems in a bakery environment.
8. Excellent communication and project management abilities.
9. Willingness to travel for supplier visits and customer meetings as required.
10. Experience with frozen dough and industrial bakery production is preferred.
11. Experience in developing products for international markets is a plus.
12. Familiarity with ingredient functionality and bakery applications, including emulsifiers and enzymes, is advantageous.