The corporate R&D Pastry Chef leads the development of innovative desserts and confectionery, design seasonal menus, and standardize recipes for operational scalability. This role blends creativity with technical expertise, ensuring all offerings meet brand standards, cost targets, and customer expectations.

1. Culinary Innovation & Product Development

• Lead the creation, testing, and refinement of new menu items in alignment with brand identity, customer preferences, and operational feasibility.
• Conduct research on market trends, consumer preferences, and competitor products to inform new recipe development and menu innovation.

2. Recipe Trials, Documentation & Standardization

• Conduct trials and controlled tastings to evaluate product performance, flavor, texture, and presentation.
• Develop and maintain standard operating procedures (SOPs) and preparation manuals to ensure consistency from ideation to final rollout.

3. Ingredient Sourcing, Prepping & Scaling

• Assist the R&D Manager in sourcing new ingredients, exploring alternative suppliers, and evaluating product quality.
• Support preparation for tastings, presentations, and client or brand lead demonstrations.
• Contribute to the scaling of recipes into scalable formats that meet brand standards for quality, cost, and customer experience.

4. Hygiene, Food Safety & Process Compliance

• Maintain strict adherence to hygiene and sanitation protocols in compliance with local food safety regulations and internal standards (e.g., HACCP, ServSafe).

5. Creativity, Presentation & Leadership

• Apply creative thinking to innovate product offerings that reflect current market trends and customer appeal.
• Supervise and train junior staff, ensuring adherence to standards and development of skills.

6. Administrative & Operational Oversight

• Maintain accurate records of recipes, ingredient specifications, costings, production trials, and quality control.
• Act as liaison between R&D, operations, marketing, inventory, training, purchasing and franchise teams for product rollouts.

Qualifications:

• A Bachelor's degree or a Diploma in Food Science, Culinary Arts (with a pastry focus)
• With at least 2 years experience in Culinary innovation & Product Development, Recipe trials, Documentation, & Standardization
• With experience in Ingredient Sourcing, Prepping & Scaling, Hygiene, Food and safety, & Process Compliance
• Creative and innovative
• With strong leadership skills
• With administrative and operational oversight experience