Chef-Product Development(Confectionary, Dessert and Bakery)

Chef - Product Development (Confectionery, Dessert and Bakery)

Chef

innovative, great-tasting, clean label products

Key Responsibilities:

• Lead clean label product development

  across confectionery, dessert, and bakery categories, focusing on ingredient transparency and minimal processing.

• Develop formulations

  using natural sweeteners, colors, flavors, and functional ingredients, free from artificial additives, preservatives, or synthetic enhancers.

• Create and present

  culinary prototypes that align with consumer expectations and brand vision.

• Collaborate with cross-functional teams

  (R&D, Marketing, Regulatory, Supply Chain, Manufacturing) to deliver innovation from concept to commercialization.

• Conduct iterative sensory trials

  , texture optimization, and shelf-life assessments.

• Stay on top of emerging clean label trends

  , ingredients, and technologies to inspire future product pipelines.

• Maintain detailed documentation

  of recipes, formulation changes, and trial results.

• Work closely with procurement

  for sourcing unique and compliant clean label ingredients.

Required Skills:

• Strong command

  over confectionery techniques (e.g., chocolate tempering, sugar work), baking fundamentals, and dessert design.

• Demonstrated experience

  in clean label projects, including reformulations or new developments using natural, non-synthetic ingredients.

• Understanding of ingredient functionality

  in clean label systems (e.g., natural emulsifiers, hydrocolloids, fruit-based sweeteners).

• Strong attention to flavor balance

  , texture, appearance, and nutritional appeal.

• Ability to manage

  multiple projects with timelines and collaborate effectively across teams.

• Excellent communication

  and documentation skills.

Qualifications & Experience:

• Degree/Diploma in Culinary Arts

  , Bakery & Confectionery, Hotel Management, or Food Technology.

• 3-4 years of hands-on experience

  in product development within a food manufacturing, patisserie, QSR, or FMCG environment.

Preferred Qualifications:

• Exposure to plant-based

  , gluten-free, low-sugar, or functional nutrition product development.

• Familiarity with regulatory requirements

  for clean label claims and product labeling.

• Experience with scaling formulations

  from kitchen to commercial production scale.