Research & Development (R&D) Chef – Confectionery & Bakery

REERACOEN SINGAPORE PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Benefits offered by this job

AWS

Variable Bonus

Annual Leave: 15 days

Job summary

REERACOEN SINGAPORE PTE. LTD.

is assisting a Japanese confectionery and bakery specialist to recruit an experienced Research & Development (R&D) Chef with a strong pastry background to lead innovative product development for mass production in West Singapore. You will transform concepts into commercially viable bakery and confectionery items, scale recipes for large-scale manufacturing, conduct trials, and collaborate with Production, QA, Procurement, Marketing and Sales to ensure

Qualifications

• Minimum Diploma in Culinary Arts or related discipline.
• Professional pastry chef background with bakery/confectionery focus.
• 5+ years of R&D, product development, or food innovation.
• Experience supporting or managing mass production in food manufacturing.
• Experience scaling recipes from development to commercial production.
• Strong knowledge of bakery production processes and food safety standards.
• Proficient in English for internal and external communication.

Responsibilities

• Develop new bakery, pastry, dessert, and confectionery products from concept to launch.
• Formulate recipes and optimize for large-scale manufacturing while keeping quality.
• Conduct product trials, pilot runs, and production validation.
• Modify existing recipes to improve quality, yield, shelf life and cost efficiency.
• Collaborate with Production, QA, Procurement, Marketing and Sales.
• Work with suppliers to evaluate new ingredients and functional additives.
• Prepare product specs, manufacturing procedures and documentation.
• Troubleshoot production issues and recommend improvements.
• Conduct sensory evaluations and benchmark competitors.
• Support customer presentations and new business proposals.
• Ensure products comply with food safety, quality and regulatory requirements.
• Stay updated on global food trends and ingredient technologies.

Skills

Pastry chef background

Product development

Mass production experience

Food safety standards

English communication

Education

Diploma in Culinary Arts

Diploma in Food Science

Bakery Technology Diploma

Tools

Premixes

Bakery ingredients

Food formulations

Job description

Research & Development (R&D) Chef – Confectionery & Bakery (Ref: 37731) , West Singapore

Our client is a Japanese company specializing in the manufacturing and sales of pastries and sweets. They are seeking an experienced Research & Development (R&D) Chef with a strong pastry background to lead the development of innovative bakery and confectionery products. The ideal candidate should possess hands‑on experience in both product development and large-scale manufacturing, with the ability to transform concepts into commercially viable products suitable for mass production.

Reporting to: Managing Director

【Responsibilities】

• - Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch.
• - Formulate recipes and optimize products for large-scale manufacturing while maintaining consistent quality.
• - Conduct product trials, pilot runs, factory trials, and production validation.
• - Modify existing recipes to improve quality, yield, shelf life, cost efficiency, and production performance.
• - Collaborate closely with Production, Quality Assurance, Procurement, Marketing, and Sales teams during product development.
• - Work with ingredient suppliers to evaluate new raw materials and functional ingredients.
• - Prepare product specifications, manufacturing procedures, and technical documentation.
• - Troubleshoot production issues and recommend formulation or process improvements.
• - Conduct sensory evaluations and benchmark competitor products.
• - Support customer presentations and product proposal activities for new business opportunities.
• - Ensure all products comply with food safety, quality, and regulatory requirements.
• - Keep abreast of global food trends, consumer preferences, and new ingredient technologies.

【 What you will receive 】

• - AWS
• - Variable Bonus (subject to company and individual performance)
• - Annual Leave: 15 days (increases by 1 day per year, up to a maximum of 21 days)
• - Medical Leave: 14 days

【Requirements & Preference】

• - Minimum Diploma in Culinary Arts, Food Science, Bakery Technology, or a related discipline.
• - Professional pastry chef background with solid experience in bakery, desserts, or confectionery.
• - At least 5 years of relevant experience in Research & Development (R&D), product development, or food innovation.
• - Proven experience supporting or managing mass production within a food manufacturing environment.
• - Experience scaling recipes from kitchen development to commercial production.
• - Experience working with flour functionality, premixes, bakery ingredients, or food formulations.
• - Experience in product development and customer product proposal activities.
• - Strong understanding of bakery production processes, food safety standards, and quality management systems.
• - Proficient in English to communicate effectively with internal and external stakeholders.
• - Willing to travel for supplier visits, customer meetings, or overseas projects when required.

(Advantageous)

• - Experience with a flour milling company, premix flour manufacturer, ingredient supplier, or food manufacturing company is preferred.
• - Global or international product development experience.
• - Experience with frozen dough, bakery premixes, or industrial bakery production.
• - Experience developing products for international markets.
• - Knowledge of ingredient functionality, including emulsifiers, enzymes, improvers, and bakery applications.
• - Experience conducting customer demonstrations and technical presentations.
• - Experience working with Japanese or multinational food companies.