R&D Pastry Chef

The corporate R&D Chef leads the development of innovative desserts and confectionery, design seasonal menus, and standardize recipes for operational scalability. This role blends creativity with technical expertise, ensuring all offerings meet brand standards, cost targets, and customer expectations.Key Responsibilities Culinary Innovation & Product DevelopmentLead the creation, testing, and refinement of new menu items in alignment with brand identity, customer preferences, and operational feasibility.Conduct research on market trends, consumer preferences, and competitor products to inform new recipe development and menu innovation. Recipe Trials, Documentation & StandardizationConduct trials and controlled tastings to evaluate product performance, flavor, texture, and presentation.Develop and maintain standard operating procedures (SOPs) and preparation manuals to ensure consistency from ideation to final rollout. Ingredient Sourcing, Prepping & ScalingAssist the R&D Manager in sourcing new ingredients, exploring alternative suppliers, and evaluating product quality.Support preparation for tastings, presentations, and client or brand lead demonstrations.Contribute to the scaling of recipes into scalable formats that meet brand standards for quality, cost, and customer experience. Hygiene, Food Safety & Process ComplianceMaintain strict adherence to hygiene and sanitation protocols in compliance with local food safety regulations and internal standards (e.g., HACCP, ServSafe). Creativity, Presentation & LeadershipApply creative thinking to innovate product offerings that reflect current market trends and customer appeal.Supervise and train junior staff, ensuring adherence to standards and development of skills. Administrative & Operational OversightMaintain accurate records of recipes, ingredient specifications, costings, production trials, and quality control.Act as liaison between R&D, operations, marketing, inventory, training, purchasing and franchise teams for product rollouts.