Key Responsibilities

New Product Development

- Develop and refine bakery and dessert products across categories, including but not limited to:
- Bread & Buns (soft buns, burger buns, specialty buns)
- Sourdough (various hydration levels, fermentation profiles)
- Desserts: muffins, brownies, jar desserts, celebration cakes
- Viennoiserie: croissants, puff pastries, danish breads

- Translate product briefs into scalable recipes while maintaining taste, texture, and visual appeal
- Innovate based on customer briefs, market trends, and internal menu/portfolio requirements

Scale-Up & Commercialization

- Lead successful scale-up of products from R&D; trials to industrial production lines
- Work closely with production teams to adapt recipes to large-scale bakery machinery
- Resolve issues related to process consistency, yield, and operational feasibility

Costing & Commercial Viability

- Translate target selling price into optimized formulations through portioning, ingredient selection, and yield improvement
- Work with procurement and packaging teams to control ingredient and packaging costs
- Ensure recipes meet margin expectations without compromising quality

Quality, Shelf Life & Packaging

- Possess working knowledge of:
- Shelf life determination
- Storage conditions (ambient / chilled / frozen)
- Basic quality parameters such as moisture, texture, appearance, and organoleptic stability





- Collaborate with Quality Assurance to ensure compliance with food safety and internal standards
- Support selection of appropriate packaging formats with an understanding of packaging functionality and costing

Customer Interaction & Culinary Engagement

- Engage directly with customer culinary and R&D; teams for:
- Product showcases
- Tasting sessions and cuttings
- Understanding and translating NPD briefs
- Knowledge of various regeneration processes from Frozen.

- Modify products based on customer feedback and commercial requirements
- Represent the companys culinary and technical capabilities during customer visits and presentations

Key Skills & Competencies

- Strong technical understanding of industrial bakery processes
- Hands-on expertise in yeast-raised doughs, laminated doughs, muffin and brownie batters, and dessert applications
- Ability to balance taste, cost, scalability, and shelf life
- Customer-facing skills with confidence in product presentations and discussions
- Commercial mindset with solid recipe costing and yield calculations
- Collaborative approach to work with production, QA, procurement, and sales teams

Education & Professional Background

- Formal education in Bakery, Pastry Arts, Culinary Arts preferred

Exposure to industrial bakery operations is mandatory

📌 sous chef - Bakery (Khopoli)
🏢 Mrs Bectors Foods Specialities
📍 Khopoli