job description
Join Sydney Cake House as a Bakery Innovation & Research (R&D) Executive - Pastry and lead the future of artisanal baking in Bali! This is a unique opportunity to drive product development, leverage consumer insights, and innovate within the donut and cake categories. Based in the vibrant culinary hub of Canggu, you’ll collaborate with a dynamic team to create next-generation pastry products that delight customers and set industry trends.
As a key player in our R&D division, you’ll transform market opportunities into delicious, high-quality baked goods while ensuring alignment with brand standards and consumer preferences. Your expertise in pastry science, ingredient functionality, and sensory evaluation will be instrumental in shaping our product pipeline. Whether refining classic recipes or pioneering bold new flavors, your work will directly impact our growth in Bali’s competitive bakery market.
We’re looking for a passionate, detail-oriented professional with a blend of technical skill and creative flair. If you thrive in a fast-paced, innovative environment and want to leave your mark on the culinary scene, this role is for you.
Responsibility
- Lead the development and optimization of donut, cake, and pastry recipes based on consumer insights and market trends.
- Conduct sensory evaluations, shelf-life testing, and quality assessments to ensure product excellence.
- Collaborate with cross-functional teams (production, marketing, and supply chain) to scale new products from concept to commercialization.
- Research and source high-quality ingredients, evaluating suppliers for cost-effectiveness and sustainability.
- Document and maintain R&D records, including formulations, testing protocols, and compliance with food safety standards.
- Analyze competitor products and industry innovations to identify opportunities for differentiation.
- Provide technical support to production teams to troubleshoot formulation or process issues.
- Stay abreast of emerging baking technologies, ingredients, and health-conscious trends (e.g., gluten-free, plant-based).
Qualifications
- Bachelor’s degree in Food Science, Culinary Arts, Bakery Technology, or a related field. Advanced degrees are a plus.
- Minimum 3-5 years of experience in pastry R&D, product development, or a similar role within the bakery/FMCG industry.
- Strong knowledge of ingredient functionality, baking chemistry, and industrial-scale production processes.
- Proven track record of developing commercially successful baked goods, with a portfolio of recipes or products.
- Proficiency in sensory analysis, HACCP, and food safety regulations (e.g., FDA, local Indonesian standards).
- Excellent project management skills, with the ability to prioritize and meet tight deadlines.
- Creative problem-solver with a passion for innovation and attention to detail.
- Fluency in English; proficiency in Bahasa Indonesia is advantageous.