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

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.