Job Description

Job Summary

The Executive - R&D

(Patisserie & Bakery) will be responsible for the research, development, and innovation of new bakery and patisserie products. This role involves creating and improving recipes, ensuring quality and consistency, sourcing new ingredients, and optimizing production processes to align with market trends and business objectives.

Roles & Responsibilities

Product Development & Innovation:

Develop and test new recipes for bakery and patisserie items, ensuring high quality, taste, and consistency, Innovate new product concepts based on consumer preferences, industry trends, and business needs, Improve existing formulations for better taste, shelf life, and cost efficiency, Conduct trials and evaluations to refine product performance.

Process Optimization & Standardization:

Establish and document standard operating procedures (SOPs) for recipes and production processes, Collaborate with production teams to optimize scaling-up processes for commercial production, Ensure consistency in texture, flavor, and appearance of baked goods across production batches.

Ingredient Sourcing & Quality Assurance:

Research and source new raw materials, ensuring they meet quality and cost standards, Conduct sensory evaluations, shelf-life studies, and stability testing, Work closely with suppliers to identify innovative ingredients and solutions.

Market & Trend Analysis:

Monitor local and global bakery trends, flavors, and techniques to keep the brand competitive, Conduct benchmarking studies to compare products against competitors, Provide insights on emerging consumer preferences and dietary trends (e.g., gluten-free, vegan, sugar-free).

Regulatory & Compliance:

Ensure all recipes and products comply with food safety regulations and company standards, Maintain documentation for regulatory approvals and certifications as required, Implement hygiene and safety protocols in the R&D kitchen and production facility.

Collaboration & Cross-Functional Coordination:

Work closely with marketing, sales, and production teams to align product development with market needs, Support training programs for chefs, bakers, and production staff on new formulations and techniques, Assist in product launches, sampling sessions, and customer presentations.



KPIs
New Product Development Cost Saving Packaging Development Timely implemention Work experience requirement

2-5 years of experience in bakery and patisserie product development

Qualification
Bachelor's degree in Food Science, Bakery Science, Culinary Arts, or related field. 2-5 years of experience in bakery and patisserie product development. Strong knowledge of ingredients, baking techniques, and formulation processes. Experience in developing artisan, industrial, and frozen bakery products is a plus. Familiarity with food safety standards (FSSAI, HACCP, ISO, etc.). Strong analytical skills and ability to experiment with formulations.

Passion for innovation, creativity, and problem-solving in bakery R&D

Business Unit:

Bakery Ingredients (358)

Business Group:

Bakery (BK01)