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The Research & Development Baker is responsible for developing, testing, and improving bakery products for large-scale manufacturing. This role blends hands-on baking expertise with food science, process optimization, and cross-functional collaboration to create high-quality, consistent, and scalable baked goods. The R&D Baker supports innovation, product renovation, cost optimization, and continuous improvement initiatives from bench-top through commercial production.
Key Responsibilities
Develop new bakery products and improve existing formulas to meet quality, cost, shelf-life, and scalability requirements
Conduct bench, pilot, and plant trials to validate formulations and processes
Scale recipes from kitchen to commercial production while maintaining product integrity
Evaluate ingredients, suppliers, and alternative formulations for functionality, quality, and cost efficiency
Collaborate with Operations, Quality Assurance, Procurement, and Marketing teams during product development and commercialization
Troubleshoot production issues related to dough handling, baking performance, texture, flavor, and appearance
Document formulas, procedures, specifications, and trial results accurately and clearly
Support shelf-life studies, sensory evaluations, and product testing
Stay current with baking trends, ingredients, processing technologies, and regulatory requirements
Ensure compliance with food safety, quality, and regulatory standards (e.g., GMPs, HACCP)
Associateโs or Bachelorโs degree in Baking & Pastry Arts, Food Science, or a related field (or equivalent industry experience)
3+ years of professional baking experience, preferably in a manufacturing or R&D environment
Strong understanding of bakery ingredients, dough systems, and baking processes
Experience scaling formulations for commercial production
Familiarity with food safety and quality systems
Strong problem-solving, analytical, and organizational skills
Ability to work hands-on in a test kitchen and production environment
Effective communication and documentation skills
Preferred Qualifications
Experience with frozen, par-baked, or extended shelf-life bakery products
Knowledge of process controls and manufacturing equipment
Sensory evaluation or product testing experience
Experience working in cross-functional product development teams