job description
Join Conti's Specialty Foods, Inc as an R&D Baker in the heart of Bali’s vibrant culinary scene! This is a unique opportunity to be part of our core innovation team, where your passion for baking and product development will shape the future of artisan breads, pastries, and specialty baked goods. Based in our state-of-the-art facility in Badung, you’ll collaborate with cross-functional teams to create groundbreaking recipes, refine techniques, and ensure our products meet the highest standards of quality and taste.
As a key contributor, you’ll play a pivotal role in testing new ingredients, optimizing production processes, and maintaining the signature flavors that define Conti’s brand. Whether you’re developing a new sourdough variant or perfecting a gluten-free formula, your expertise will drive our commitment to excellence in every loaf, cake, and pastry we produce.
If you thrive in a dynamic, creative environment and have a deep understanding of baking science, we’d love to hear from you. This full-time position offers a competitive salary, professional growth, and the chance to work in one of Southeast Asia’s most exciting food innovation hubs.
Responsibility
- Develop and test new bakery product formulations, including breads, pastries, cakes, and specialty items, aligned with market trends and consumer preferences.
- Conduct sensory evaluations and adjust recipes to achieve desired texture, flavor, and appearance while maintaining consistency and scalability.
- Collaborate with production teams to optimize baking processes, improve efficiency, and ensure compliance with food safety and quality standards.
- Document and maintain detailed records of recipes, ingredient specifications, and testing results for traceability and continuous improvement.
- Source and evaluate new ingredients, suppliers, and baking technologies to enhance product innovation and cost-effectiveness.
- Stay updated on industry trends, emerging baking techniques, and dietary preferences (e.g., vegan, gluten-free, keto) to inform product development.
- Train and mentor junior bakers and production staff on new recipes, techniques, and quality control measures.
- Participate in cross-functional meetings to align R&D initiatives with marketing, sales, and operational goals.
Qualifications
- Bachelor’s degree in Baking & Pastry Arts, Food Science, Culinary Arts, or related field. Relevant certifications (e.g., ServSafe, HACCP) are a plus.
- Minimum 3 years of experience in a professional bakery, R&D, or product development role, preferably in a high-volume or specialty food environment.
- Strong technical knowledge of baking chemistry, ingredient functionality, and production scaling.
- Hands-on experience with artisan baking techniques, including sourdough, laminated dough, and decorative pastry work.
- Proficient in recipe costing, yield analysis, and sensory evaluation methodologies.
- Excellent problem-solving skills and attention to detail, with the ability to troubleshoot formulation or process issues.
- Familiarity with food safety regulations (e.g., FDA, local Indonesian standards) and GMP practices.
- Strong communication and teamwork skills, with the ability to collaborate across departments and present ideas clearly.