Research & Development (R&D) Chef – Pastry

PASTRY MART PTE LTD; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

PASTRY MART PTE LTD in Singapore is seeking a passionate, creative and driven Research & Development (R&D) Chef to spearhead the development, innovation and continuous improvement of our pastry products. You will develop new products, refine recipes and manage the product catalogue.

This role involves ingredient testing, customer engagement, technical training and cross-department collaboration to deliver innovative, high-quality pastry solutions.

Qualifications

• Diploma in Pastry Arts or related discipline is preferred.
• Strong pastry knowledge and ingredient functionality.
• Experience in recipe formulation and product quality.

Responsibilities

• Lead product research, development & innovation for pastry lines.
• Develop, test and refine recipes for taste, texture and cost-effectiveness.
• Conduct product trials, sampling and evaluations before launch.
• Investigate new ingredients and techniques to enhance offerings.
• Maintain and standardise the product catalogue and specs.
• Coordinate cross‑functional projects with Sales, Marketing and Production.
• Provide technical training and demonstrations for staff and customers.

Skills

Communication

Analytical thinking

Detail oriented

Independent work

Team collaboration

Adaptability

Problem solving

Education

Diploma in Pastry Arts / Culinary Arts / Baking / Food Technology

Job description

Job Summary

We are seeking a passionate, creative and driven Research & Development (R&D) Chef to spearhead the development, innovation and continuous improvement of our pastry products.

The successful candidate will be responsible for developing new products, improving existing recipes, maintaining product quality and managing the company's product catalogue.

This role also involves ingredient and product testing, customer engagement, technical training and cross-departmental collaboration to deliver innovative, high-quality and commercially viable pastry solutions.

Key Responsibilities

1. Product Research, Development & Innovation

• Research, conceptualise and develop new pastry products in line with market trends, customer preferences and business requirements.

• Create, test and refine recipes to achieve desired taste, texture, presentation, quality and cost-effectiveness.

• Conduct product trials, sampling and evaluations before commercial introduction.

• Explore innovative ingredients, techniques and applications to enhance the company's product offerings.

• Develop customised products and solutions based on customer requirements.

• Continuously review and improve existing products to maintain competitiveness and relevance.

2. Product Quality Control & Improvement

• Establish and maintain quality standards for new and existing products.

• Conduct regular product evaluations to ensure consistency in taste, texture, presentation and overall quality.

• Identify opportunities to improve product quality, stability, cost-effectiveness and production efficiency.

• Investigate product quality issues and recommend appropriate corrective and preventive measures.

• Conduct shelf-life, storage and product stability testing where applicable.

3. Product Catalogue & Documentation Management

• Maintain and update the company's product catalogue, including recipes, specifications and relevant product information.

• Develop and standardise recipes, ingredient specifications, preparation methods and product quality benchmarks.

• Document product development activities, testing results and recipe modifications.

• Maintain accurate records of product formulations, samples and approved specifications.

• Periodically review the product catalogue to identify opportunities for improvement, reformulation or discontinuation.

4. Ingredient Research & Product Testing

• Research and evaluate new ingredients, raw materials and alternative formulations.

• Conduct ingredient testing to assess functionality, suitability, compatibility and impact on product quality.

• Explore alternative ingredients to improve product characteristics, enhance quality or optimise costs.

• Stay updated on pastry techniques, ingredient developments and industry innovations.

5. Customer Engagement & Relationship Management

• Communicate with customers to understand their product requirements, preferences and technical needs.

• Build and maintain positive customer relationships through professional engagement and technical support.

• Provide product recommendations, application advice and technical solutions.

• Collaborate with customers on product development, customisation and improvement initiatives.

• Conduct product demonstrations, sampling sessions and presentations when required.

• Gather customer feedback to identify opportunities for innovation and improvement.

• Assist in resolving product-related customer enquiries and concerns.

6. Technical Training & Knowledge Sharing

• Develop and conduct technical training for internal teams and customers on product knowledge, applications and preparation methods.

• Demonstrate proper product handling, preparation techniques and recommended applications.

• Provide technical guidance to ensure products are used and prepared correctly.

• Develop training materials, product guides and standard operating procedures where necessary.

• Share technical knowledge and best practices to enhance competency across departments.

7. Cross-Departmental Collaboration & Production Support

• Collaborate with Sales, Marketing, Procurement, Production and Quality Assurance teams on product-related initiatives.

• Support the Sales team with technical product knowledge, customer demonstrations and product recommendations.

• Work with Procurement to evaluate ingredients, suppliers and alternative raw materials.

• Collaborate with Marketing on product launches, positioning and technical product information.

• Work with Production to facilitate the introduction of new products into commercial manufacturing.

• Conduct production trials and provide technical troubleshooting support when necessary.

• Assist in standardising production methods to maintain product consistency and quality.

• Participate in cross-functional projects and contribute technical expertise to support business objectives.

Job Requirements

• Diploma in Pastry Arts, Culinary Arts, Baking, Food Technology or a related discipline is preferred.

• Preferably 5–6 years of relevant experience in pastry production, product development or related fields.

• Strong technical knowledge of pastry ingredients, baking techniques, recipe formulation and product quality.

• Creative and innovative, with a genuine passion for pastry product development.

• Good understanding of ingredient functionality and its impact on product characteristics.

• Strong communication and interpersonal skills, with the ability to engage effectively with customers and colleagues.

• Confident in conducting product demonstrations, technical presentations and training sessions.

• Detail-oriented, organised and capable of maintaining accurate product documentation.

• Strong analytical and problem-solving skills, with the ability to conduct systematic product testing and evaluation.

• Able to work independently and collaborate effectively with cross-functional teams.

• Good understanding of food hygiene, safety and quality control practices.

Additional Advantages

• Knowledge or qualifications in Food Science, Food Technology, Nutrition or related disciplines.

• Experience in commercial food manufacturing, product formulation or large-scale pastry production.

• Familiarity with shelf-life testing, ingredient functionality and product stability.

• Understanding of food labelling, nutritional information and ingredient specifications.

• Experience in technical customer support, product demonstrations or training.

• Experience in product costing, recipe standardisation and manufacturing process improvements.

Our Ideal Candidate

We are looking for someone who is passionate, self-driven and excited to take on a good challenge!

The ideal candidate combines creativity with technical expertise, enjoys experimenting with new ideas and takes pride in developing innovative, high-quality pastry products.

Beyond technical skills, we value someone who:

• Is proactive, resourceful and motivated to push boundaries and explore new possibilities.

• Enjoys solving problems and embraces challenges as opportunities to learn and improve.

• Demonstrates initiative, ownership and accountability in driving projects from concept to completion.

• Is adaptable, open-minded and comfortable working in a dynamic environment.

• Communicates confidently and enjoys building relationships with customers and colleagues.

• Has a continuous improvement mindset and strives to achieve better results.

• Is a strong team player who can also work independently and take ownership of responsibilities.

If you are driven by innovation, enjoy a good challenge and are excited about creating the next generation of pastry products, we would love to have you on our team!