Research & Development (R&D) Chef (Bakery and confectionery）- TK

• AWS + Variable Bonus Provided
• 5 days work week (8 30 to 5 30 am) --> Monday to Friday
• Working location: Pioneer/ Boon Lay

A MNC company is 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 will 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.

Job 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.

Job Requirements:

• Diploma or Degree in Culinary Arts, Food Science, Bakery Technology, or a related discipline.

• Professional Pastry Chef background with solid experience in bakery, desserts, or confectionery.

• Minimum 5–10 years of relevant experience in R&D, product development, or innovation.

• Proven experience managing or supporting mass production in a manufacturing environment.

• Experience in scaling recipes from kitchen development to commercial production.

• Experience with flour functionality, premixes, bakery ingredients, or food formulations.

• Experience in product development and customer product proposal activities is essential.

• Experience with a flour milling company, premix flour manufacturer, ingredient supplier, or food manufacturing company is highly preferred.

• Strong understanding of bakery production processes, food safety standards, and quality systems.

• Excellent communication and project management skills.
  

Interested applicants, please send your resume to Tiffany Koh (R1104633) with email subject header "Job Application for Research & Development (R&D) Chef (Confectionery & Bakery) - TK " .

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R1104633

Koh Jia Wen