Research & Development Chef

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

We are seeking a highly creative and skilled Bread and Pastry Research and Development (R&D) Chef to join our rapidly expanding bakery team. This is a crucial role for a culinary professional who can blend culinary arts with food science to drive innovation and maintain our competitive edge, with a special focus on mastering and innovating breads and pastries. The ideal candidate will be a visionary with a passion for creating new products, refining existing ones, and ensuring our bakery remains at the forefront of quality and flavor.

Key Responsibilities

• New Product Development: Lead the ideation, creation, and testing of new recipes, drawing heavily upon various baking techniques and flavor profiles. This includes staying abreast of market trends in Asia and beyond.
• Recipe optimization & Standardization: Refine and improve existing recipes to enhance flavor, texture, and appearance while optimizing for cost, efficiency, and scalability for mass production.
• Quality and Process Control: Develop and document Standard Operating Procedures (SOPs) for all new products, ensuring consistent quality and compliance with food safety and hygiene regulations.
• Ingredient and Supplier Management: Research and source new, high-quality ingredients and equipment, with an emphasis on those critical for baking (e.g., specialized flours, specific yeasts, unique flavorings). Collaborate with the Supply Chain Management (SCM) team to secure the best products at competitive prices, without compromising on quality.
• Troubleshooting: Analyze and solve production and quality issues that arise during the scaling of new recipes from the test kitchen to full production.
• Cross-Functional Collaboration: Work closely with the marketing, operations, and procurement teams to ensure new products are profitable, operationally feasible, and align with brand strategy.
• Execute any other duties as assigned.

Required Qualifications

• Specialized Experience: 5+ years of professional experience in a bakery, pastry kitchen, or food R&D role, with significant, demonstrable experience in creating and mass-producing breads and pastries. Experience in a high-volume or fast-growing environment is a significant plus.
• Portfolio: A strong portfolio showcasing creativity and a deep understanding of both classic and modern bread and pastry techniques.
• Technical Knowledge: Deep knowledge of food science and how ingredients interact in baking, with a specific understanding of the techniques.
• Creativity: Exceptional creativity and the ability to innovate while adhering to a brand's core identity.
• Meticulous Detail: Meticulous attention to detail, especially in recipe formulation and record-keeping, which is vital for the precision required in fine pastry and baking.
• Communication & Management: Strong communication and project management skills. The ability to work independently and manage multiple projects simultaneously is key.
• Education: A degree or diploma in Culinary Arts, Baking and Pastry Arts, or Food Science is highly desirable (E.g. Le Cordon Bleu or Culinary Institute of America)
• Teamwork: Great teamwork and involvement in any crucial activities.