Pastry Chef

Pastry World; Shah Alam; On-site; MYR 90,000 - 150,000; Full time

Job summary

Pastry World in Malaysia seeks a dedicated Lead, R&D Pastry, to oversee frozen cake and pastry product development from concept to commercialization. Translate artisanal recipes into scalable formulations for mass production, conducting trials, sensory evaluations, and technical assessments to ensure quality and consistency.

You will collaborate with Sales, Marketing, QAQC and Production to align on ingredients, cost, shelf life and regulatory compliance while driving continuous improvement and

Qualifications

• Degree in Culinary Arts, Pastry & Baking, Food Science, or related field.
• Minimum 4–6 years of pastry production, food manufacturing, or product development experience in F&B.
• Experience in frozen bakery products, frozen desserts, or industrial pastry production preferred.
• Experience in R&D, recipe formulation, or product innovation within a manufacturing environment is advantageous.
• Strong knowledge of baking science, ingredient functionality, and frozen product stability.
• Understanding of industrial baking processes, freezing technologies, and shelf-life considerations.
• Familiarity with GMP, HACCP, ISO 22000.

Responsibilities

• Lead product development from concept to commercialization.
• Scale formulations from kitchen trials to pilot production and full manufacturing.
• Collaborate with Production, QAQC, Procurement, Sales, and Marketing to ensure successful launches.
• Ensure compliance with GMP, HACCP, ISO 22000 and labeling requirements.
• Maintain comprehensive documentation of formulation records, trial results, and evaluations.
• Troubleshoot texture, moisture migration, or freezing-related issues and optimize formulations.
• Develop standard recipe cards and production specifications.

Skills

Analytical thinking

Creativity

Attention to detail

Collaboration

Communication

Problem-solving

Quality focus

Innovation

Education

Degree in Culinary Arts / Pastry & Baking / Food Science

Job description

Lead the development of new frozen cake and pastry products from concept through commercialization.

Conduct research on ingredient functionality, baking technologies, and food science innovations relevant to frozen bakery applications.

Develop and test new formulations that meet market trends, customer preferences, and company product strategies.

Perform product trials, sensory evaluations, and technical assessments to optimize product performance.

Evaluate new ingredients, flavours, and technologies to enhance product quality and differentiation.

Work closely with Sales and Marketing teams to support product conceptualization and market launches.

Convert artisanal kitchen recipes into standardized formulations suitable for large-scale manufacturing.

Develop detailed recipe specifications, formulation sheets, and production process parameters.

Ensure consistency in product taste, texture, appearance, and portion control across production batches.

Establish and maintain standard recipe cards and technical specifications for all developed products.

Evaluate ingredient substitutions and optimize formulations to improve cost efficiency without compromising product quality.

Process Development & Production Scaling

Support the scaling of new product formulations from kitchen trials to pilot production and full manufacturing scale.

Optimize baking, freezing, and thawing processes to ensure product stability and quality during storage and distribution.

Work closely with the Production team to ensure proper implementation of new recipes and production methods.

Monitor production trials and provide technical guidance to ensure consistent product execution.

Identify opportunities to improve production efficiency, yield, and product stability.

Design and develop formulations that ensure product consistency during freezing, storage, and thawing.

Evaluate ingredient interactions affecting product texture, volume, aeration, and shelf stability.

Conduct ingredient substitution trials to improve cost efficiency, functionality, or supply reliability.

Study the impact of freezing processes on cake structure, moisture migration, and product stability.

Food Safety, Quality & Regulatory Compliance

Ensure all product development activities comply with GMP, HACCP, ISO 22000, and relevant food safety regulations.

Work closely with the QAQC team to validate ingredient safety, allergen management, and product traceability.

Conduct product stability testing, shelf-life validation, and storage condition assessments.

Ensure new products comply with local food regulations, labeling requirements, and internal quality standards.

Support food safety audits and documentation requirements related to product development.

Analyze product performance, customer feedback, and quality reports to identify areas for improvement.

Troubleshoot product issues such as texture instability, structural collapse, moisture migration, or freezing damage.

Conduct reformulation where necessary to improve product shelf life, cost efficiency, or production stability.

Implement continuous improvement initiatives to enhance product quality and operational efficiency.

Documentation & Technical Reporting

Maintain comprehensive documentation of product development activities, including formulation records, trial results, and evaluation reports.

Prepare technical product specifications for internal use and production reference.

Ensure accurate record-keeping to support traceability, quality control, and audit requirements.

Provide technical documentation to support product registration, labelling, and regulatory compliance.

Cross-Functional Collaboration

Collaborate with Production, QAQC, Procurement, Sales, and Marketing teams to ensure successful product development and launch.

Work with Procurement to evaluate new ingredient suppliers and ensure ingredient quality consistency.

Participate in internal meetings related to product development, production improvement, and innovation initiatives.

Provide technical guidance to production staff regarding product handling and preparation techniques.

Decision Making & Accountability

Recommend product formulations, ingredient selections, and recipe modifications based on technical and commercial considerations.

Approve recipe standardization prior to pilot or production trials.

Escalate food safety risks, formulation challenges, or production constraints to management.

Ensure compliance with company SOPs, food safety systems, and product quality standards in all product development activities.

Qualification & Requirements

• 1. Degree in Culinary Arts, Pastry & Baking, Food Science, or related field.
• 2. Minimum 4–6 years of experience in pastry production, food manufacturing, or product development within the F&B industry.
• 3. Experience in frozen bakery products, frozen desserts, or industrial pastry production is highly preferred.
• 4. Prior experience in R&D, recipe formulation, or product innovation within a manufacturing environment is an advantage.
• 5. Strong knowledge of baking science, ingredient functionality, and frozen product stability.
• 6. Understanding of industrial baking processes, freezing technologies, and shelf-life considerations.
• 7. Familiarity with food safety management systems such as GMP, HACCP, and ISO 22000.
• 8. Strong analytical and problem-solving skills for product troubleshooting and formulation improvement.
• 9. Strong creativity and innovation in pastry and product development.
• 10. High attention to detail and commitment to product quality.
• 11. Strong collaboration and communication skills when working with cross-functional teams.
• 12. Ability to balance creativity with operational practicality in a manufacturing environment.
• 13. Passion for pastry craftsmanship and food innovation