Senior R&D Chef

We are 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 . Key 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. Requirements 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. Japanese or multinational food companies. Customer demonstrations and technical support. Key Skills Product Development | Pastry & Bakery | Recipe Formulation | Mass Production | Product Commercialisation | Process Improvement | Project Management | Customer Technical Support