Senior R&D Chef

We are looking for an experienced Senior R&D Chef with a strong pastry and bakery background to develop innovative products for commercial and mass production. The ideal candidate should have experience in new product development, recipe formulation, manufacturing scale-up, and customer product proposals . Key Responsibilities • Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch. • Create and improve recipes for large-scale manufacturing . • Conduct product trials, factory trials, and production scale-up. • Improve product quality, shelf life, yield, cost, and production efficiency. • Troubleshoot product and production issues. • Work closely with Production, QA, Procurement, Marketing, and Sales teams. • Evaluate new ingredients, premixes, and raw materials. • Prepare product specifications, recipes, and technical documentation. • Conduct product demonstrations, tastings, and customer presentations. • Support customer product proposals and new business opportunities. • Keep updated on bakery trends, ingredients, and technologies. • Support regional and overseas R&D projects when required. Requirements • Diploma or Degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology, or related field. • Strong Pastry Chef / Bakery Chef background . • Minimum 8 years of relevant experience in R&D, bakery, pastry, or product development. • Experience in new product development from concept to commercialisation . • Experience in mass production and food manufacturing . • Able to scale recipes from kitchen trials to commercial production. • Good knowledge of flour, premixes, bakery ingredients, and formulations. • Experience in customer product proposals and technical presentations. • Experience with a flour milling company, premix manufacturer, ingredient supplier, or food manufacturer is preferred. • Regional or international product development experience is an advantage. • Able to work independently and manage multiple projects. • Willing to travel overseas when required. Preferred Experience • Frozen dough or industrial bakery production. • Bakery premixes and functional ingredients. • International product development. • Japanese or multinational food companies. • Customer demonstrations and technical support. Key Skills Product Development | Pastry & Bakery | Recipe Formulation | Mass Production | Product Commercialisation | Process Improvement | Project Management | Customer Technical Support