Bread and Pastry Research and Development (R&D) Chef

Role Overview

The ideal candidate will have a strong passion for breads and pastries, with the ability to innovate while maintaining consistency, quality, and commercial viability.

1. New Product Development

• Lead the ideation, development, and testing of new bread and pastry recipes
• Explore and incorporate global and regional baking trends, particularly across Asia and international markets
• Create innovative flavor profiles and product concepts aligned with brand direction

1. Recipe Optimisation & Standardisation

• Refine existing recipes to improve taste, texture, and consistency
• Optimize formulations for cost efficiency, scalability, and mass production suitability

1. Quality & Process Control

• Develop and document Standard Operating Procedures (SOPs) for all new products
• Ensure consistent product quality across production lines
• Maintain compliance with food safety, hygiene, and regulatory standards

1. Ingredient & Supplier Management

• Research and source high-quality ingredients and baking equipment
• Collaborate with Supply Chain Management (SCM) to ensure cost-effective sourcing without compromising quality

1. Troubleshooting & Production Support

• Identify and resolve issues during product scaling from R&D to full production
• Support production teams in maintaining product consistency and performance

1. Cross-Functional Collaboration

• Work closely with Marketing, Operations, and Procurement teams
• Ensure product feasibility, profitability, and alignment with brand strategy

1. Additional Duties

• Perform any other responsibilities as assigned

Required Qualifications

• Minimum 5+ years of experience in bakery, pastry kitchen, or food R&D roles
• Strong background in bread and pastry production, ideally in high-volume or fast-paced environments

• Strong understanding of baking science and ingredient functionality
• Hands-on experience in both traditional and modern baking techniques

• Proven portfolio showcasing creativity and technical expertise in bread and pastry development

• Strong creativity and innovation ability while maintaining brand consistency
• High attention to detail, especially in formulation and documentation
• Strong project management and communication skills
• Ability to work independently and manage multiple projects simultaneously
• Strong teamwork and collaboration mindset

• Diploma or Degree in Culinary Arts, Baking & Pastry Arts, or Food Science preferred (e.g., Le Cordon Bleu, Culinary Institute of America)

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