Senior R&D Pastry Chef
MiFoods International Group Sdn Bhd
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Benefits offered by this job
Job summary
MiFoods International Group Sdn Bhd is seeking an experienced Senior R&D Pastry Chef to lead the development of signature pastry and bakery products for its new European-inspired brand.
You will turn creative concepts into cost-efficient, scalable recipes for production across multiple outlets, collaborating with the Executive Chef, operations, procurement, and marketing to ensure successful launches and ongoing quality.
Qualifications
- Diploma, Degree or professional qualification in Pastry Arts, Baking, Culinary Arts, or related discipline.
- Minimum five years of professional pastry or bakery experience.
- Minimum two years in pastry R&D, product development or a senior culinary leadership position.
- Proven ability to develop original products from concept through commercial launch.
- Strong technical expertise in pastry, bread, laminated dough, fermentation, fillings, creams, glazes and baking processes.
- Experience with donuts, croissants and viennoiserie preferred.
- Experience with European or Japanese pastry concepts advantageous.
- Excellent recipe costing, yield and food-cost understanding.
- Able to convert creative concepts into standardised, scalable recipes.
- Maintain confidentiality regarding recipes and future launches.
Responsibilities
- Lead pastry R&D team and manage development priorities.
- Develop signature products inspired by European/Japanese pastry techniques and presentation.
- Create and document standardised recipes and specifications.
- Conduct trials and scale recipes for central kitchen/outlets.
- Assess shelf life, packaging and storage requirements.
- Collaborate with Executive Chef, Ops, Procurement, Marketing and Finance.
- Ensure products are cost-effective and scalable for multiple outlets.
- Protect confidentiality of recipes and launches.
Skills
Education
Tools
Job description
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MiFoods International Group Sdn Bhd – Petaling
MiFoods International Group Sdn. Bhd. is a growing food and beverage investment and management company focused on developing, operating and scaling distinctive F&B brands.
Our current portfolio includes a new European-inspired pastry brand influenced by Japanese craftsmanship, precision and aesthetics, as well as a Japanese restaurant chain concept.
Our pastry brand will focus on artisanal donuts, croissants, viennoiserie, breads, pastries and desserts, with potential extensions into wagashi-inspired products and gelato.
As we prepare to launch and expand into multiple outlets in prime shopping malls, we are looking for an experienced Senior R&D Pastry Chef to create signature products and establish the recipes, standards and production systems required for long-term expansion.
The Senior R&D Pastry Chef will lead the research, development, testing and commercialisation of pastry and bakery products for the brand.
You will be responsible for turning creative product concepts into commercially viable recipes that are consistent, cost-effective, scalable and suitable for production across multiple outlets.
This role will work closely with the Executive Chef, outlet Head Pastry Chefs, Operations, Procurement, Marketing and management to ensure every approved product can be successfully produced, launched and maintained.
This is primarily a product-development position and is separate from the daily management of an individual outlet.
MiFoods International Group Sdn. Bhd. is a growing food and beverage investment and management company focused on developing, operating and scaling distinctive F&B brands.
Our current portfolio includes a new European-inspired pastry brand influenced by Japanese craftsmanship, precision and aesthetics, as well as a Japanese restaurant chain concept.
Our pastry brand will focus on artisanal donuts, croissants, viennoiserie, breads, pastries and desserts, with potential extensions into wagashi-inspired products and gelato.
As we prepare to launch and expand into multiple outlets in prime shopping malls, we are looking for an experienced Senior R&D Pastry Chef to create signature products and establish the recipes, standards and production systems required for long-term expansion.
The Senior R&D Pastry Chef will lead the research, development, testing and commercialisation of pastry and bakery products for the brand.
You will be responsible for turning creative product concepts into commercially viable recipes that are consistent, cost-effective, scalable and suitable for production across multiple outlets.
This role will work closely with the Executive Chef, outlet Head Pastry Chefs, Operations, Procurement, Marketing and management to ensure every approved product can be successfully produced, launched and maintained.
This is primarily a product-development position and is separate from the daily management of an individual outlet.
Lead the research and development of new pastry, bakery and dessert products.
Develop signature products inspired by European pastry techniques and Japanese craftsmanship, flavours and presentation.
Create products such as artisanal donuts, croissants, viennoiserie, breads, laminated dough items, pastries, fillings, creams, glazes and desserts.
Research pastry and bakery trends in Malaysia, Japan, Europe, China and other relevant markets.
Study competitors, customer preferences, market gaps and emerging product categories.
Develop a structured product-development calendar covering permanent, seasonal and limited-edition items.
Generate creative product ideas that align with the brand’s positioning and target customers.
Develop products that are visually distinctive, memorable and suitable for social media exposure.
Present new product concepts, samples and recommendations to management.
Conduct tasting sessions and collect structured feedback before final approval.
Develop complete recipes with accurate ingredients, measurements and preparation methods.
Prepare standardised recipe cards for every approved product.
Document mixing times, temperatures, fermentation periods, proofing requirements, baking times and finishing methods.
Determine batch size, product yield, portion weight and acceptable production variance.
Develop clear specifications for appearance, flavour, texture, size, colour and presentation.
Prepare visual product guides and reference standards for outlet teams.
Record every trial version, adjustment, tasting result and final approval.
Ensure approved recipes can be followed consistently by different pastry teams.
Adapt products to Malaysia’s climate, humidity, ingredient availability and outlet environment.
Develop approved ingredient substitutions for supply interruptions without compromising product quality.
Maintain proper version control for all recipes and SOPs.
Protect the confidentiality of recipes, product concepts and upcoming launches.
Conduct laboratory-scale and small-batch product trials in the R&D kitchen.
Evaluate flavour, texture, appearance, production time and operational feasibility.
Convert small trial recipes into larger commercial production batches.
Test products using the actual equipment available at the central kitchen or outlets.
Identify production difficulties, bottlenecks and consistency risks before launch.
Assess the manpower, equipment, storage and preparation requirements for every new product.
Ensure recipes are practical for daily commercial production and not dependent on one individual chef.
Conduct repeated trials until products meet the required quality and operational standards.
Prepare a complete product handover package before commercial launch.
Obtain the required management and Executive Chef approvals before implementation.
Calculate the complete ingredient cost and yield for every product.
Work with Finance, Procurement and management to achieve approved food-cost and gross‑margin targets.
Consider ingredients, labour, wastage, packaging and production time when evaluating commercial viability.
Recommend practical portion sizes and proposed selling-price ranges for management’s consideration.
Identify opportunities to improve costs without reducing product quality.
Compare alternative ingredients and suppliers based on quality, consistency, availability and price.
Review product costing whenever supplier prices or recipes change.
Reject product concepts that cannot meet the required quality, scalability or commercial targets unless improvements can be made.
Conduct shelf‑life and product‑stability testing.
Determine the appropriate storage temperature and shelf life for ingredients, components and finished products.
Test how product quality changes during storage, display and transportation.
Develop procedures for freezing, thawing, reheating, finishing and serving where applicable.
Work with Operations and suppliers to identify suitable packaging.
Ensure packaging protects product quality and supports the intended brand presentation.
Establish expiry labelling, storage and handling procedures.
Develop practical methods for transporting products or components between the central kitchen and outlets.
Document all approved shelf‑life, storage and packaging requirements.
Work closely with outlet Head Pastry Chefs to test products under actual operational conditions.
Collect feedback on production time, workflow, equipment and manpower requirements.
Adjust recipes or procedures when genuine operational issues are identified.
Train Head Pastry Chefs, CDPs, bakers and pastry teams on approved new products.
Conduct demonstrations and practical assessments before launch.
Ensure outlet teams understand the complete recipe, SOP, quality standard and presentation.
Prepare production‑planning and launch‑readiness checklists.
Support outlets during the initial product‑launch period.
Conduct quality checks after launch to ensure products are reproduced consistently.
Collect sales, wastage, customer‑feedback and operational data.
Improve products based on verified performance data while protecting the original brand direction.
Ensure recipe changes are formally tested, approved and documented before implementation.
Work with Procurement to source suitable flour, butter, chocolate, dairy products, fruits, fillings and other specialised ingredients.
Prepare detailed ingredient specifications and quality requirements.
Test samples provided by suppliers and document the results.
Evaluate ingredients based on flavour, performance, consistency, availability and price.
Participate in supplier meetings and technical discussions.
Develop backup ingredient options for critical products.
Monitor changes in ingredient quality and investigate their impact on production.
Support the sourcing of specialised Japanese and European pastry ingredients where required.
Lead, supervise and develop the pastry R&D team.
Plan weekly and monthly product‑development priorities.
Assign research, trial and documentation responsibilities.
Maintain an organised trial calendar and project tracker.
Review the quality and accuracy of work completed by R&D team members.
Train junior team members in research methods, recipe testing, documentation and sensory evaluation.
Establish clear deadlines and accountability for development projects.
Conduct performance reviews and provide coaching or improvement guidance.
Maintain a disciplined, creative and collaborative R&D kitchen environment.
Coordinate closely with HR on recruitment and manpower planning for the R&D Department.
Work closely with the Executive Chef on product direction and final approval.
Collaborate with Marketing on product stories, launch campaigns and photography requirements.
Work with Operations to ensure products are practical for outlet execution.
Coordinate with Procurement on ingredients, suppliers and cost changes.
Provide management with regular updates on development status, delays, risks and upcoming launches.
Work with Finance on food costing, margins and commercial analysis.
Diploma, Degree or professional qualification in Pastry Arts, Baking, Culinary Arts, Food Science or another related discipline is preferred.
Candidates with strong equivalent professional experience will also be considered.
Minimum five years of professional pastry or bakery experience.
Minimum two years of experience in pastry R&D, product development or a senior culinary leadership position.
Proven ability to develop original products from concept through commercial launch.
Strong technical expertise in pastry, bread, laminated dough, fermentation, fillings, creams, glazes and baking processes.
Professional experience with donuts, croissants and viennoiserie is highly preferred.
Experience with European or Japanese pastry concepts will be a strong advantage.
Able to convert creative concepts into standardised, scalable and commercially viable recipes.
Strong understanding of recipe costing, yield calculation, food cost and wastage control.
Experience conducting shelf‑life, storage, packaging or product‑stability tests.
Experience scaling recipes from small trials to commercial production.
Experience supporting a central kitchen or multi‑outlet F&B business will be a strong advantage.
Able to prepare detailed recipe cards, SOPs, technical documents and training materials.
Competent in Microsoft Excel or similar tools for costing, calculations and product‑development tracking.
Strong analytical, problem‑solving and sensory‑evaluation abilities.
Creative but able to balance innovation with cost, consistency and operational practicality.
Strong leadership, training, communication and presentation skills.
Responsible, organised and able to manage multiple development projects and deadlines.
Able to maintain strict confidentiality regarding recipes and future product plans.
Applicants must submit a portfolio of products they have personally developed.
Monthly salary of RM6,500 – RM9,500, based on experience, technical expertise and product-development portfolio
Performance bonus, subject to individual and company performance
Annual leave
Medical leave
EPF, SOCSO and EIS contributions
Creative involvement in building a new pastry brand from its early stage
Opportunity to develop signature and seasonal product collections
Access to an R&D kitchen and future central production facilities
Direct involvement in product launches and multi‑outlet expansion
Opportunity to build and lead the pastry R&D team
Career progression into Executive Pastry Chef, Group R&D Chef or other culinary leadership positions
An open, multicultural and forward‑thinking working environment
This is an opportunity to create products that will define a completely new pastry brand.
You will have meaningful involvement in product direction, signature recipes, commercialisation and future menu development. Your work will move beyond the R&D kitchen and be experienced by customers across our future outlets.
MiFoods values creativity, precision, ownership and commercial thinking. We want someone who can dream up exciting products while also building the systems required to produce them consistently at scale.
Join us in combining European inspiration, Japanese precision and modern F&B entrepreneurship.
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