Pastry Chef (Food Scientist)

Agensi Pekerjaan Great Pyramid Sdn Bhd; Shah Alam; On-site; MYR 50,000 - 80,000; Full time

Job summary

Agensi Pekerjaan Great Pyramid Sdn Bhd is seeking a Product Developer to lead the innovation of frozen bakery products. This role requires expertise in baking science and experience in the food manufacturing industry.

You will develop new recipes, ensure regulatory compliance, and work cross-functionally to enhance product quality and efficiency. Ideal candidates will have a degree in Culinary Arts or Food Science and a passion for culinary innovation.

Qualifications

• Minimum 4-6 years of experience in pastry production or food manufacturing.
• Strong knowledge of baking science and frozen product stability.
• Experience with GMP, HACCP, and ISO 22000 standards.

Responsibilities

• Lead the development of new frozen cake and pastry products.
• Optimize baking and freezing processes for product quality.
• Ensure compliance with food safety regulations.

Skills

Baking Science

Ingredient Functionality

Product Development

Problem-Solving

Quality Control

Collaboration

Education

Degree in Culinary Arts

Food Science

Job description

Company Overview

Our Client is a leading Malaysian bakery manufacturer specializing in premium cakes, pastries, breads, and frozen bakery products for the retail, food service, and hospitality industries. Established in 2007, the company is recognized for its innovative bakery solutions, strong quality standards, and expanding presence in both local and regional markets.

1. Product Development & Innovation

• 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.

2. Recipe Formulation & Standardisation

• 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.

3. 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.

4. Product Formulation & Ingredient Science

• 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.

5. 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.

6. Product Evolution & Continuous Improvement

• 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.

7. 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, labeling and regulatory compliance.

8. 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.

9. 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.

Qualifications & Requirements

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