R-D Executive

Elevete Patisserie (M) Sdn Bhd; Selangor; On-site; MYR 60,000 - 90,000; Full time

Job summary

Elevete Patisserie (M) Sdn Bhd in Selangor is seeking an R&D Executive to develop, test, improve and standardise cakes, pastries, macarons and other patisserie products. The role involves recipe development, product trials, sensory evaluation, costing and ensuring consistent quality.

Work closely with Production, QA/QC, Procurement, Sales and Marketing to create innovative, cost-efficient products that meet customer and company requirements, including Halal compliance.

Qualifications

• Diploma/Degree in Food Science, Food Technology, Culinary Arts or related field.
• 2–3 years of relevant experience in R&D, product development, bakery or confectionery.

Responsibilities

• Develop and test new cakes, pastries, macarons, desserts and other patisserie products.
• Conduct market and customer research to identify trends and opportunities.
• Develop and optimise recipes to improve taste, texture, appearance, consistency and cost efficiency.
• Conduct product trials and sensory evaluations and prepare samples for management approval.

Skills

R&D

Product development

Bakery

Sensory evaluation

Costing

Education

Diploma/Degree in Food Science or related field

Job description

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Job Purpose:
The R&D Executive is responsible for the development, testing, improvement, and standardisation of Elevete Patisserie’s cakes, pastries, macarons, desserts, and other bakery products. The role involves recipe development, product trials, sensory evaluation, product costing, and ensuring consistent product quality. The R&D Executive will work closely with Production, QA/QC, Procurement, Sales, and Marketing teams to develop innovative, cost-effective, and commercially viable products that meet customer and company requirements.

Key Responsibilities

• Develop and test new cakes, pastries, macarons, desserts, fillings, creams, sauces and other patisserie products.
• Conduct market, competitor and customer research to identify trends, new product opportunities and areas for product innovation.
• Develop and optimise recipes to improve taste, texture, appearance, consistency, quality, shelf life and cost efficiency.
• Conduct product trials, production trials and sensory evaluations; prepare samples for management approval and work closely with Production on successful implementation.
• Prepare and maintain standardised recipes, product specifications, preparation methods, process instructions and R&D records.
• Identify and troubleshoot issues related to recipes, ingredients, product quality and production processes, and recommend appropriate improvements.
• Prepare product costing based on raw material and production costs, and recommend cost-effective formulations and process improvements.
• Evaluate new ingredients and raw materials, and liaise with Procurement to obtain samples, specifications, Halal certificates and other relevant documents.
• Ensure ingredients, raw materials and developed products comply with Halal, food safety, quality, regulatory and company requirements.
• Work closely with Production, QA/QC, Procurement, Sales and Marketing teams to support product development, improvement and commercialisation.
• Assist in the development of product packaging, labelling and presentation, where required.
• Prepare product samples and provide product support during product launches, promotions, events and customer presentations when required.
• Provide training and technical guidance to Production staff on new recipes, preparation methods, product standards and processes.
• Maintain proper R&D ingredients, equipment and resources, ensuring they are properly stored, maintained and utilised.
• Recommend new products, product upgrades, process improvements and cost-saving initiatives, and perform other duties as assigned by Management.

Experience

• Minimum 2–3 years of relevant experience in R&D, product development, bakery, pastry, confectionery, or food manufacturing.
• Experience in cake, pastry, bakery, dessert, or confectionery product development is preferred.
• Hands-on experience in recipe formulation, product trials, sensory evaluation, recipe standardisation, and product costing.
• Experience in conducting production trials and troubleshooting product-related issues.
• Candidates with strong pastry/bakery production experience and an interest in product development may also be considered.

Qualifications

• Diploma/Degree in Food Science, Food Technology, Culinary Arts, Pastry & Baking, or a related field.
• Candidates with relevant practical experience in bakery/patisserie R&D may also be considered.