Senior R&D Chef - Bakery & Pastry

About the role

An established MNC is looking for a Senior R&D Chef through TSTAR Recruit. The role covers the full product lifecycle of bakery, pastry, dessert and confectionery products, from concept to commercialisation, and works closely with Production, QA, Procurement, Marketing and Sales.

Key responsibilities

• Develop innovative bakery, pastry, dessert and confectionery products from concept to commercialisation.
• Formulate, test and optimise recipes for large-scale manufacturing and commercial production.
• Run product trials, factory trials and production scale-ups to ensure consistency and quality.
• Improve product quality, shelf life, yield, cost efficiency and manufacturing processes.
• Troubleshoot formulation and production issues and evaluate new ingredients, premixes and raw materials.
• Collaborate with Production, QA, Procurement, Marketing and Sales; prepare specifications, recipes and technical documentation.
• Run product demonstrations, tastings and customer presentations, and support customer product proposals.
• Stay up to date with bakery trends, ingredients and technologies, and support regional and overseas R&D projects when required.

Required profile

• Diploma or degree in Culinary Arts, Pastry & Baking, Food Science, Bakery Technology or a related field.
• Strong background as a Pastry Chef or Bakery Chef.
• Minimum 8 years of relevant experience in R&D, bakery, pastry or food product development.
• Proven new product development experience and hands-on mass production experience, including recipe scaling from kitchen trials to commercial production.
• Japanese speaking is required; experience with Japanese or multinational food companies is an advantage.
• Able to work independently, manage multiple projects and travel overseas when required.

Required skills

• Good knowledge of flour, bakery premixes, functional ingredients and recipe formulations.
• Experience in customer product proposals, product demonstrations and technical presentations.
• Exposure to frozen dough, industrial bakery production or international product development preferred.

What we offer

• Salary up to SGD 10,000 per month plus annual welfare scheme and variable bonus.
• Working location Boon Lay, 5 days a week, Monday to Friday, 8:30 AM to 5:30 PM.
• Annual leave, medical benefits, insurance coverage and staff discounts.