Job Responsibilities

1. Take charge of the end‑to‑end 0‑to‑1 R&D; and implementation of new bakery products including breads, cakes, desserts and puff pastries. Conduct product positioning, selling‑point extraction, specification definition, cost accounting and pricing. Follow through sampling, formulation finalization, pilot test, mass production, launch promotion and full‑lifecycle optimization of new products.

2. Develop bakery product formulas, adjust flavors and optimize textures. Solve core technical challenges including dough fermentation, baking parameter tuning, filling formulation, shelf‑life maintenance and anti‑staling performance.

3. Manage multiple concurrent projects covering new‑product R&D;, existing‑product iteration and process upgrading. Establish detailed project schedules covering R&D;, sampling, trial production and go‑live. Coordinate cross‑functional resources among R&D;, production, quality control, procurement and operation teams. Align R&D; progress,



process standards and production requirements to ensure on‑time project delivery.

Job Requirements

1. Prior experience with chain bakery brands is preferred.

2. Minimum 3 years of R&D; or product‑development experience in the bakery‑food industry, with proven successful cases of 0‑to‑1 new bakery product development, process finalization, factory‑scale mass‑production and commercial launch.

3. Proficient in production processes, formulation principles, baking parameters and raw‑material properties of various bakery products. Solid skilled expertise in bakery R&D; with proven capability to independently perform flavor tuning and formulation adjustment.

4. Competent in project management and cross‑department collaboration, capable of advancing multiple R&D; projects simultaneously and controlling project milestones.

📌 Bakery‑R&D Specialist (Sydney)
🏢 Molly Tea
📍 Sydney