R&D Baker

The R&D Baker is responsible for supporting the development, improvement, and standardization of bakery products. The role assists in recipe testing, product trials, ingredient evaluation, documentation, and production coordination to ensure product quality, consistency, cost efficiency, and alignment with brand standards.

Key Responsibilities

• Product Development
• Assist in creating, testing, and improving bakery products such as breads, cakes, pastries, cookies, and other baked goods.
• Conduct recipe trials based on approved concepts, product briefs, or market trends.
• Support the development of new products and enhancement of existing products.
• Recipe Testing and Standardization
• Prepare sample products for sensory evaluation, costing, and approval.
• Ensure accurate measurement of ingredients, baking procedures, and process parameters.
• Assist in documenting standard recipes, procedures, yield, and product specifications.
• Quality and Product Improvement
• Monitor product output during trials to ensure taste, texture, appearance, and shelf-life meet standards.
• Recommend improvements on product quality, consistency, and production efficiency.
• Assist in troubleshooting product issues related to formulation, baking process, or raw materials.
• Ingredient and Material Evaluation
• Test and evaluate new ingredients, suppliers, and alternative raw materials.
• Provide feedback on ingredient performance, quality, and suitability for production use.
• Coordinate with Purchasing, QA, and Production teams as needed.
• Production Support
• Assist in product transfer from R&D to commissary or store-level production.
• Support actual production trials and ensure proper execution of approved recipes.
• Provide technical assistance to production teams during product launches or process adjustments.
• Documentation and Compliance
• Maintain complete and accurate records of trials, formulations, costing inputs, and product observations.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Follow Good Manufacturing Practices, HACCP, and company policies.

Qualifications

• Graduate of Bachelor's Degree in Culinary Arts, Food Technology, or any related course.
• With at least 3 years of experience in bakery production, commissary, hotel, restaurant, or food manufacturing setup.
• Experience in product development, recipe testing, or commissary bakery operations is an advantage.
• Knowledgeable in baking techniques, ingredient functions, food safety, and product quality standards.
• Must be detail-oriented, creative, organized, and willing to do hands-on baking work.
• Able to work in a fast-paced environment and collaborate with R&D, QA, Purchasing, and Production teams.
• Willing to work during holidays, shifting schedules, or extended hours when needed.

Benefits:

• Company events
• Discounted lunch
• Employee discount
• Free parking
• Health insurance
• Life insurance
• On-site parking
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided