Senior R&D Chef, Confectionery & Bakery

BriefSummary:

WeareseekingatalentedResearch&DevelopmentChefwithexpertiseinbakingandconfectionerytoinnovateanddevelopnewproducts.Thisrolefocusesontransformingconceptsintocommerciallyviableofferingsformassproduction.

Responsibilities

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

Requirements

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