Senior Research & Development (R&D) Chef – Confectionery & Bakery - JY

PASONA SINGAPORE PTE. LTD.; Singapore; On-site; SGD 102,000 - 122,000; Full time

Job summary

PASONA SINGAPORE PTE. LTD. is seeking an experienced Senior R&D Chef with a strong pastry and bakery background to develop innovative products for mass production in Singapore.

You will lead concept to launch, scale recipes for large-scale manufacturing, and collaborate with Production, QA, Procurement, Marketing and Sales. The ideal candidate has 8+ years in R&D bakery product development, a diploma or degree in culinary arts, and proven ability to scale concepts from kitchen trials to

Qualifications

• Diploma or Degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology, or related field.
• Strong Pastry Chef / Bakery Chef background.
• Minimum 8 years of relevant experience in R&D, bakery, pastry, or product development.
• Experience in new product development from concept to commercialisation.
• Experience in mass production and food manufacturing.
• Able to scale recipes from kitchen trials to commercial production.
• Good knowledge of flour, premixes, bakery ingredients, and formulations.
• Experience in customer product proposals and technical presentations.
• Experience with a flour milling company, premix manufacturer, ingredient supplier, or food manufacturer is preferred.
• Regional or international product development experience is an advantage.
• Able to work independently and manage multiple projects.
• Willing to travel overseas when required.

Responsibilities

• Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch
• Create and improve recipes for large-scale manufacturing
• Conduct product trials, factory trials, and production scale-up
• Improve product quality, shelf life, yield, cost, and production efficiency
• Troubleshoot product and production issues
• Work closely with Production, QA, Procurement, Marketing, and Sales teams
• Evaluate new ingredients, premixes, and raw materials
• Prepare product specifications, recipes, and technical documentation
• Conduct product demonstrations, tastings, and customer presentations
• Support customer product proposals and new business opportunities
• Keep updated on bakery trends, ingredients, and technologies
• Support regional and overseas R&D projects when required

Skills

Bakery

Pastry

New product development

Recipe formulation

Manufacturing scale-up

Customer proposals

Education

Diploma or Degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology, or related field

Job description

Job ID: 20356

• Location: Boon Lay/ Pioneer
• Working hours: 8.30am - 5.30pm
• Salary: up to $10,000 (Depending on experiences)

Job Description

The client is looking for an experienced Senior R&D Chef with a strong pastry and bakery background to develop innovative products for commercial and mass production.

The ideal candidate should have experience in new product development, recipe formulation, manufacturing scale-up, and customer product proposals.

• Develop new bakery, pastry, dessert, and confectionery products from concept to commercial launch
• Create and improve recipes for large-scale manufacturing.
• Conduct product trials, factory trials, and production scale-up.
• Improve product quality, shelf life, yield, cost, and production efficiency.
• Troubleshoot product and production issues.
• Work closely with Production, QA, Procurement, Marketing, and Sales teams.
• Evaluate new ingredients, premixes, and raw materials.
• Prepare product specifications, recipes, and technical documentation.
• Conduct product demonstrations, tastings, and customer presentations.
• Support customer product proposals and new business opportunities.
• Keep updated on bakery trends, ingredients, and technologies.
• Support regional and overseas R&D projects when required.

Job Requirement

• Diploma or Degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology, or related field.
• Strong Pastry Chef / Bakery Chef background.
• Minimum 8 years of relevant experience in R&D, bakery, pastry, or product development.
• Experience in new product development from concept to commercialisation.
• Experience in mass production and food manufacturing.
• Able to scale recipes from kitchen trials to commercial production.
• Good knowledge of flour, premixes, bakery ingredients, and formulations.
• Experience in customer product proposals and technical presentations.
• Experience with a flour milling company, premix manufacturer, ingredient supplier, or food manufacturer is preferred.
• Regional or international product development experience is an advantage.
• Able to work independently and manage multiple projects.
• Willing to travel overseas when required.

Preferred Experience

• Frozen dough or industrial bakery production.
• Bakery premixes and functional ingredients.
• International product development.
• Customer demonstrations and technical support.