R&D Pastry Chef

BREADTALK PTE LTD; Serangoon Garden Circus; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading bakery company in Singapore seeks an experienced Pastry Chef in Research & Development to create and innovate pastry products. The ideal candidate will have 2–3 years of professional bakery experience and deep expertise in baking techniques. Responsibilities include developing new recipes, conducting market research, and managing cost and quality controls. Strong communication and organizational skills are essential. Join a dynamic team that values creativity and quality in product development.

Qualifications

• Minimum 2–3 years of professional bakery experience.
• Deep expertise in a wide range of baking techniques for both bread and pastry.
• Exceptional communication and interpersonal skills.
• Strong organizational skills for managing tasks in a fast-paced environment.

Responsibilities

• Develop new products, recipes, and oversee the entire process from preparation to delivery.
• Conduct market research on pastry trends and flavors.
• Work with Quality Assurance to ensure food safety and compliance.
• Manage cost and quality controls throughout the development and production process.

Skills

Baking techniques

Communication skills

Organizational skills

Team player attributes

Job description

Pastry Chef in Research & Development

Job Description

The Pastry Chef is responsible for developing new products, recipes, and planning the entire process from preparation to delivery. He/She will oversee the preparation of bread and pastry items while maintaining costs and ensuring quality of products. He/She supervises, trains and develops central kitchen staff. He/She ensures that the staff delivers consistency in products.

1) Product Development & Innovation

• Create and test new pastry, and bakery concepts aligned with brand strategy and market trends.
• Formulate recipes for bench‑top testing, pilot production, and full‑scale manufacturing.
• Experiment with ingredients, techniques, and technology to improve taste, texture, shelf life, and appearance.
• Develop seasonal, limited‑time, and core menu items.

2) Research & Trend Analysis

• Conduct market research on pastry trends, flavors, textures, equipment, and consumer preferences.
• Evaluate new ingredients and suppliers; stay updated on industry innovations and food science advancements.

3) Technical & Production Support

• Work with Quality Assurance to ensure food safety, regulatory compliance, and consistent standards.
• Train Central kitchen staff on the production and recipe of new products; design and develop pastry recipes.

4) Operational & Business Management

• Manage cost and quality controls throughout the development and production process.
• Present product prototypes, costing, and technical findings to leadership and stakeholders.
• Work closely with cross‑functional teams such as Operations, QA, Purchasing, and Marketing to ensure successful product launches.

Job Requirement

• Minimum 2–3 years of professional bakery experience.
• Deep expertise in a wide range of baking techniques for both bread and pastry.
• Exceptional communication and interpersonal skills, with a passion for teaching and sharing knowledge.
• Strong organizational skills and the ability to manage multiple tasks effectively in a fast‑paced environment.
• Team Player with professional attitude.
• Presents a positive and professional attitude at all times.