Product Development Chef

Explore more jobs; Bahrain; On-site; BHD 10,000 - 15,000; Full time

Job summary

Calo is seeking a New Product Development (NPD) Pastry Chef to lead the creation and refinement of pastry and dessert items across our menu and retail range. You will test recipes, support new product launches, and ensure recipes scale from kitchen to production with consistent quality.

You will collaborate closely with the NPD team, nutritionists, and operations to balance taste, texture, cost, and nutritional guidelines while maintaining brand positioning.

Qualifications

• Culinary Arts degree or equivalent qualification.
• A pastry or baking background is required.
• Proficient in English; Arabic is an advantage.

Responsibilities

• Assist in designing and developing new pastry and dessert products aligned with Calo's standards.
• Support the formulation and testing of pastry recipes, focusing on taste, texture, and presentation.
• Modify and improve existing dessert products based on feedback, operational needs, and cost considerations.
• Work with the NPD and R&D teams to trial recipes before handover to production.

Skills

Pastry techniques

Teamwork

Detail-oriented

English proficiency

Education

Culinary Arts degree

Tools

MS Office

Job description

Industry Information Technology and Services

Job Description

Role Overview

To function as a New Product Development (NPD) Pastry Chef for Calo and support the development and improvement of dessert and pastry products across our menu and retail offerings. You will work closely with the NPD team to develop, test, and refine pastry recipes, support new product launches, and improve existing products while ensuring consistency, quality, and scalability.

Roles & Responsibilities

Role Overview

To function as a New Product Development (NPD) Pastry Chef for Calo and support the development and improvement of dessert and pastry products across our menu and retail offerings. You will work closely with the NPD team to develop, test, and refine pastry recipes, support new product launches, and improve existing products while ensuring consistency, quality, and scalability.

Main Responsibilities

Product Development

• Assist in designing and developing new pastry and dessert products that align with Calo s nutritional standards and brand positioning.

• Support the formulation and testing of pastry recipes, focusing on taste, texture, and presentation.

• Modify and improve existing dessert products based on feedback, operational needs, and cost considerations.

• Work with the NPD and R&D teams to trial recipes before handover to production.

Market Awareness & Trends

• Stay updated on pastry and dessert trends, including healthier alternatives and evolving consumer preferences.

• Use customer feedback and internal tastings to support product improvements and iterations.

Collaboration & Coordination

• Collaborate with nutritionists and dietitians to ensure pastry products meet nutritional guidelines.

• Coordinate with procurement and operations teams to ensure ingredients and methods are feasible for scale.

• Support kitchen and production teams during trials and test runs.

Documentation & Reporting

• Maintain accurate documentation for recipes, methods, yields, and ingredients.

• Ensure all recipe instructions are clear, practical, and production-ready.

Quality & Compliance

• Ensure pastry products meet Calo s quality, hygiene, and food safety standards.

• Follow and support quality control processes to maintain consistency across batches.

Creativity & Innovation

• Contribute ideas for new desserts, flavor combinations, and formats.

• Experiment with ingredients, techniques, and presentations under the guidance of the NPD team.

Scaling & Training Support

• Support the scaling of pastry products with minimal variance in taste and appearance.

• Assist in documenting processes and visuals for training materials.

• Support training sessions for kitchen or production teams when required.

Ideal Candidate

Qualifications

• Culinary Arts degree or equivalent qualification.

• A pastry or baking background is required.

• Proficient in English; Arabic is an advantage.

Knowledge and Competency

• Strong foundation in pastry techniques and dessert preparation.

• Good understanding of textures, consistency, and the basic functionality of ingredients.

• Ability to follow and improve existing recipes.

• Organized, detail-oriented, and able to manage multiple tasks.

• Comfortable working with understanding feedback and making adjustments.

• Working knowledge of food safety and hygiene standards.

• Basic computer skills (MS Office, kitchen systems).

Personality

• Curious and eager to learn

• Hands-on and detail-oriented

• Team player with a positive attitude

• Open to feedback and experimentation

• Calm, friendly, and professional in a fast-paced environment