Research & Development Chef (Japanese Bread/Pastry Specialist)

Overview We are seeking a highly creative and skilled Bread and Pastry Research and Development (R&D) Chef to join our rapidly expanding bakery team. This is a crucial role for a culinary professional who can blend culinary arts with food science to drive innovation and maintain our competitive edge, with a special focus on mastering and innovating Japanese-style breads and pastries. The ideal candidate will be a visionary with a passion for creating new products, refining existing ones, and ensuring our bakery remains at the forefront of quality and flavor, particularly within the light, soft, and meticulously crafted world of Japanese baking. Key Responsibilities New Product Development (Japanese Focus): Lead the ideation, creation, and testing of new recipes, drawing heavily upon Japanese baking techniques and flavor profiles. This includes staying abreast of market trends in Asia and beyond. Examples of Japanese bread/pastry products that we are looking for potential candidates to have experience in baking with: Breads: Soft Shokupan (milk bread), Melon Pan, Anpan (red bean bread), and innovative savory/sweet rolls. Pastries/Desserts: Castella (sponge cake), Japanese-style cheesecakes, and modern pastries incorporating ingredients like matcha, yuzu, and adzuki beans. Recipe Optimization & Standardization: Refine and improve existing recipes to enhance flavor, texture (especially the soft, airy crumb characteristic of Japanese breads), and appearance while optimizing for cost, efficiency, and scalability for mass production. Quality and Process Control: Develop and document Standard Operating Procedures (SOPs) for all new products, ensuring consistent quality and compliance with food safety and hygiene regulations. Ingredient and Supplier Management: Research and source new, high-quality ingredients and equipment, with an emphasis on those critical for Japanese baking (e.g., specialized flours, specific yeasts, unique flavorings). Collaborate with the Supply Chain Management (SCM) team to secure the best products at competitive prices, without compromising on quality. Troubleshooting: Analyze and solve production and quality issues that arise during the scaling of new recipes from the test kitchen to full production. Cross-Functional Collaboration: Work closely with the marketing, operations, and procurement teams to ensure new products are profitable, operationally feasible, and align with brand strategy. Execute any other duties as assigned. Qualifications Specialized Experience: 5+ years of professional experience in a bakery, pastry kitchen, or food R&D role, with significant, demonstrable experience in creating and mass-producing Japanese-style breads and pastries. Experience in a high-volume or fast-growing environment is a significant plus. Portfolio: A strong portfolio showcasing creativity and a deep understanding of both classic and modern bread and pastry techniques, with examples of Japanese products being highly preferred. Technical Knowledge: Deep knowledge of food science and how ingredients interact in baking, with a specific understanding of the techniques that create the unique softness and shelf life of Japanese breads. Creativity: Exceptional creativity and the ability to innovate while adhering to a brand's core identity. Meticulous Detail: Meticulous attention to detail , especially in recipe formulation and record-keeping, which is vital for the precision required in fine pastry and baking. Communication & Management: Strong communication and project management skills. The ability to work independently and manage multiple projects simultaneously is key. Education: A degree or diploma in Culinary Arts, Baking and Pastry Arts, or Food Science is highly desirable (E.g. Le Cordon Bleu or Culinary Institute of America)Teamwork: Great teamwork and involvement in any crucial activities. #J-18808-Ljbffr