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.