Head of Research and Development

Qualifications:

1. Diploma or Bachelor’s degree in Culinary Arts, especially in Pastry/Bakery or Food Science.

2. 3-5 years of experience in premium pastry/bakery product development, preferably in artisan bakeries or pastries

3. Skilled in creating new recipes, product development, and testing ingredients until the final product is market-ready.

4. Knowledge of high-quality ingredients, modern techniques, and consumer needs in the middle to upper market (e.g., gluten-free, low sugar, or organic products).

5. Ability to design unique and exclusive products with a high aesthetic standard.

6. Strong ability to identify new product opportunities and adjust products based on feedback and market trends.

7. Good understanding of food safety standards and best practices in the culinary industry.

8. Ability to work with the marketing, production, and management teams to communicate product ideas and the philosophy behind them.

*Requirements:*

1. Experience in managing R&D projects from concept to product launch.

2. Proficiency in various pastry/bakery techniques and knowledge of premium ingredients

3. Careful focus on quality and consistency in every aspect of production.

4. Able to keep up with changing trends and learn new techniques or technologies quickly.

5. High standard of quality and precision in all work.

6. Willingness to work outside standard hours if needed for product development or launches.

7. Provide a portfolio of past products or photos as examples of skills and creativity.

8. Basic understanding of market research to identify customer preferences in the middle to upper market.

9. Food Safety Certification (optional but preferred): Certification or training in food safety and sanitation.