Bread & Pastry R&D Chef: Innovate, Scale & Flavor

Paris Baguette AMEA; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Paris Baguette AMEA is seeking a highly creative Bread and Pastry Research and Development Chef to lead ideation, recipe development, and scale-up for mass production in our Asia-Pacific bakery network. You will blend culinary artistry with food science to drive innovation, refine existing breads and pastries, and ensure new products meet brand quality, flavor, and cost targets.

The ideal candidate has 5+ years in bakery R&D, a culinary degree, a strong portfolio, and will work on-site in

Qualifications

• 5+ years of professional bakery/pastry R&D experience with mass-produced breads/pastries.
• Strong portfolio demonstrating classic and modern bread/pastry techniques.
• Deep knowledge of food science and how ingredients interact in baking.
• Exceptional creativity to innovate while preserving brand identity.
• Meticulous attention to recipe formulation and record-keeping.
• Strong communication and project management; able to manage multiple projects.
• Degree or diploma in Culinary Arts, Baking & Pastry Arts, or Food Science (Le Cordon Bleu or CIA preferred).
• Excellent teamwork and collaboration across functions.

Responsibilities

• Lead ideation, creation, and testing of new recipes using baking techniques and flavors.
• Refine recipes for flavor, texture, and appearance; optimize for cost and mass production.
• Develop SOPs ensuring quality and compliance with food safety.
• Research and source new ingredients/equipment; collaborate with SCM for best prices.
• Troubleshoot production/quality issues during scale-up from test kitchen to production.
• Collaborate with marketing, operations, and procurement to ensure profitability and feasibility.
• Execute any other duties as assigned.

Skills

Bakery R&D

Portfolio

Food science

Creativity

Attention to detail

PM skills

Teamwork

Education

Culinary Arts or Food Science degree

Job description

Paris Baguette AMEA is seeking a highly creative Bread and Pastry Research and Development Chef to lead ideation, recipe development, and scale-up for mass production in our Asia-Pacific bakery network. You will blend culinary artistry with food science to drive innovation, refine existing breads and pastries, and ensure new products meet brand quality, flavor, and cost targets.

The ideal candidate has 5+ years in bakery R&D, a culinary degree, a strong portfolio, and will work on-site in