Technical Chef - Pastry

About the role

The Technical Chef – Pastry assists the Technical Chef in the development, testing, standardization, and commercialization of pastry and bakery products. The role supports recipe preparation, product trials, documentation, production implementation, and quality improvement while ensuring compliance with food safety, GMP, HACCP, and Halal requirements.

Key Responsibilities:

Product Development Support

• Assist the Technical Chef in developing and improving pastry, bakery, and dessert products.
• Prepare ingredients and conduct product trials according to approved formulations.
• Assist in recipe testing, product evaluations, and sensory assessments.
• Support the preparation of samples for internal reviews, customer presentations, and product demonstrations.
• Record trial results and recommend improvements where appropriate.

Production Support

• Assist in scaling recipes from laboratory or kitchen trials to commercial production.
• Support production during new product launches and trial runs.
• Monitor product consistency, appearance, texture, taste, and yield.
• Troubleshoot basic production issues under the guidance of the Technical Chef.
• Ensure recipes are executed according to approved standards.

Documentation

• Maintain accurate recipe specifications, production procedures, and technical records.
• Update recipe formulations, product specifications, and trial reports.
• Assist in recipe costing and yield calculations.
• Maintain organized records of ingredients, formulations, and product evaluations.

Food Safety & Quality

• Ensure compliance with HACCP, GMP, Halal, and company food safety policies.
• Maintain high standards of hygiene and sanitation in the R&D kitchen and production areas.
• Verify ingredient quality before use.
• Support quality investigations and corrective actions related to pastry products.

Training & Technical Support

• Assist in training production staff on pastry preparation methods, recipes, and product standards.
• Support Technical Chef during customer visits, product demonstrations, and technical presentations.
• Work closely with Production, Quality Assurance, Purchasing, and Sales teams to ensure successful product implementation.

Inventory & Equipment

• Monitor ingredient inventory and ensure sufficient stock for product trials.

• Ensure pastry equipment and tools are properly cleaned, maintained, and calibrated where applicable.

• Report equipment faults or maintenance requirements promptly.

• Perform any other duties assigned by the Technical Chef, R&D Manager, or Management.

Requirement:

• Certificate, Diploma, or Degree in Pastry Arts, Baking Technology, Culinary Arts, Food Science, or a related field
• Minimum 1–3 years of experience in pastry production, bakery operations, R&D, or a central kitchen
• Fresh graduates with relevant pastry training may be considered
• Good knowledge of pastry, bakery, and dessert preparation techniques
• Understanding of recipe standardization and ingredient functionality
• Knowledge of food safety, HACCP, GMP, and Halal requirements
• Basic knowledge of recipe costing and yield calculation
• Good organizational and documentation skills
• Strong attention to detail and commitment to product quality
• Ability to work independently and as part of a team