R&D Manager (Pastry Manufacturing)

Pastry World; Shah Alam; On-site; MYR 80,000 - 120,000; Full time

Job summary

A leading bakery company in Malaysia is seeking a Product Innovation & Development Manager to oversee the development of new pastry products. The ideal candidate will have a degree in Food Science and at least 8 years of experience in product development. Responsibilities include leading technical teams, ensuring compliance with Halal standards, and managing product trials. This role requires strong leadership, project management skills, and the ability to work closely with production teams to achieve market relevance.

Qualifications

• Minimum 8 years’ experience in bakery/pastry/cake product development.
• Experience in OEM product development and trial runs.
• Strong understanding of Halal, ISO 22000, HACCP, and GMP requirements.

Responsibilities

• Lead the development of new products in pastry and bakery categories.
• Guide teams on pastry techniques and provide training.
• Ensure compliance with food safety standards.
• Manage R&D budgets and people management.
• Conduct market research to identify trends.

Skills

Product development

Technical knowledge in pastry

Leadership

Project management

Problem-solving

Education

Degree in Food Science or related field

Job description

1. Product Innovation & Development (Skill + Science)

Lead development of new products in pastry, cake, dessert, bread, Danish, and frozen bakery categories.

Oversee recipe formulation, process parameters, sensory evaluation, and texture optimization.

Ensure product stability including shelf life, freeze–thaw performance, and packaging suitability.

Drive continuous enhancement of product quality, taste, consistency, and production friendliness.

2. Skill R&D Segment – Craftsmanship & Technique

Guide Skill R&D team on pastry techniques, aesthetic standards, finishing work, and artisanal methods.

Benchmark market products and ensure high craftsmanship standards in prototypes and presentations.

Provide training to internal teams on product handling, baking techniques, and new product setup.

3. Science R&D Segment – Formulation, Technology & Food Science

Oversee scientific formulation, product structure, ingredient interactions, and process validation.

Evaluate new raw materials, functional ingredients, and food technologies.

Ensure technical robustness of recipes for commercial-scale production.

4. OEM/Customer Collaboration & Advance Planning

Act as the key liaison with corporate/OEM customers for product development requirements.

Manage advance planning for customer projects to ensure timely sample creation, adjustments, and order finalization.

Prepare customer proposals, specifications, and costing input together with relevant departments.

Ensure all customer requirements are accurately translated into production-ready formats.

Lead trial runs, pilot tests, and production line setup for new or modified products.

Work closely with Production to troubleshoot issues related to dough behavior, texture, baking quality, or equipment.

Ensure smooth handover from R&D to Production with proper documentation (SOPs, process specs, QC parameters).

Provide on-ground technical support during first production batches for OEM launches.

Work closely with Production, QA/QC, Purchasing, and Sales to ensure product feasibility and market relevance.

Support QA/QC in establishing quality standards, COA parameters, and food safety compliance.

Coordinate with Purchasing on ingredient sourcing and cost optimization.

7. Research, Benchmarking & Technology Adoption

Conduct market research to identify trends, technologies, ingredients, and competitor developments.

Recommend improvements, automation technologies, or process innovations to enhance efficiency.

Lead trials and implementation of new machinery or R&D technologies.

8. Regulatory & Food Safety Compliance

Ensure all R&D activities comply with Halal, ISO 22000, HACCP, GMP, and food safety standards.

Maintain accurate documentation, ensuring audit readiness at all times.

Report any food safety issues immediately to the Superior and Food Safety Team.

9. People Management & Administration

Manage R&D budgets, timelines, manpower allocation, and resources.

Coach and develop team members across Skill and Science segments.

Prepare reports, project updates, and technical presentations for senior management.

Qualifications & Requirements

1. Degree in Food Science, Food Technology, Pastry Arts, or related field.
2. Minimum 8 years’ experience in bakery/pastry/cake product development, including managerial or team-leading experience.
3. Strong technical knowledge in both artisan pastry skills and scientific formulation.
4. Experience in OEM product development, production scale-up, and trial runs.
5. Good understanding of Halal, ISO 22000, HACCP, and GMP requirements.
6. Strong leadership, project management, and problem-solving skills.
7. Able to work closely with Production as the frontliner for new product setup.
8. Strong communication skills and ability to work cross-functionally.