R&D Chef

Company Overview:

Our Client is a leading Malaysian bakery manufacturer specializing in premium cakes pastries breads and frozen bakery products for the retail food service and hospitality industries. Established in 2007 the company is recognized for its innovative bakery solutions strong quality standards and expanding presence in both local and regional markets.

Key Responsibilities:

1. Product Innovation & Development (Skill Science)

• Develop new frozen cake bread and pastry products based on market needs and internal briefs.
• Conduct recipe formulation sensory evaluation and texture improvement.
• Ensure product stability including shelf life freezethaw performance and consistency after baking.
• Improve existing products to enhance taste appearance quality and production suitability

2. Skill RCD Segment Craftmanship & Technique

• Apply pastry skills in decoration finishing portioning and product presentation.
• Support prototype preparation for internal review customer sampling and benchmarking.
• Maintain consistency in product appearance and handling standards.
• Assist in training production staff in product handling baking methods and finishing techniques when required.

3. Science Segment Formulation Technology & Food Science

• Assist in scientific formulation including ingredient interaction structure and process behaviour.
• Conduct trials on raw materials functional ingredients and formulation improvements.
• Ensure recipes are technically sound and suitable for mass production.
• Support validation of formulations during pilot and trial runs.

4. OEM/ Customer Collaboration & Advance Planning

• Support OEM and customer product development projects by preparing samples and trial adjustments.
• Assist in translating customer requirements into workable product formulations.
• Participate in product tasting sessions feedback collection and improvement cycles.

5. Production Scale-Up & Support (Frontliner for Production)

• Assist in trial runs and pilot tests during new product development or reformulation.
• Work closely with Production to resolve issues related to dough behaviour texture baking results or product defects.
• Support smooth handover from RCD to Production with clear instructions and documentation.

6. Cross - Department Collaboration

• Coordinate with Production QA/QC Purchasing and Sales for product feasibility and execution.
• Support QA/QC in quality checks sample evaluations and improvement actions.
• Work with Purchasing to test alternative ingredients for cost or performance improvement.

7. Research Benchmarking & Technology Adoption

• Maintain accurate documentation of recipes trial results and product changes.
• Ensure confidentiality traceability and proper version control of formulations.
• Prepare basic reports on trial outcomes and improvement recommendations.

8. Regulatory & Food Safety Compliance

• Ensure all RCD activities comply with Halal HACCP ISO GMP and food safety standards.
• Follow food safety practices during trials and sample preparation.
• Report any food safety or quality issues immediately to the Superior without exception.

9. People Management & Administration

• Manage RCD budgets timelines manpower allocation and resources.
• Coach and develop team members across Skill and Science segments.
• Prepare reports project updates and technical presentations for senior management.

Qualifications & Requirements:

• Degree in Food Science Food Technology Pastry Arts or related field.
• Minimum 8 years experience in bakery/pastry/cake product development including managerial or team-leading experience.
• Experience in OEM product development production scale-up and trial runs.
• Excellent sensory evaluation skills with a high level of creativity in product research and development.
• Creative and innovative with a passion for developing new and improved products.
• Detail-oriented and quality-focused ensuring consistency and compliance with standards.
• Strong problem-solving mindset with the ability to handle trial results and product challenges.
• Good understanding of Halal ISO 22000 HACCP and GMP requirements.
• Able to work closely with Production and cross-functional teams.
• Strong communication skills team-oriented proactive and able to communicate clearly with different departments.