Chef-Product Development(Confectionary, Dessert and Bakery)

Chef - Product Development (Confectionery, Dessert and Bakery)

We're looking for a passionate and forward-thinking Chef to join our R&D and Culinary Innovation team at Mosaic Wellness. We need someone with expertise in developing confectionery, dessert, and bakery products, especially those aligned with clean label principles. The ideal candidate will combine strong culinary skills with technical understanding, bringing deep knowledge of natural ingredients, sensory design, and modern food trends.

You'll play a pivotal role in creating innovative, great-tasting, clean label products that resonate with today's conscious consumers, while ensuring they are scalable and commercially viable.

Key Responsibilities:

• Lead clean label product development across confectionery, dessert, and bakery categories, focusing on ingredient transparency and minimal processing.
• Develop formulations using natural sweeteners, colors, flavors, and functional ingredients, free from artificial additives, preservatives, or synthetic enhancers.
• Create and present culinary prototypes that align with consumer expectations and brand vision.
• Collaborate with cross-functional teams (R&D, Marketing, Regulatory, Supply Chain, Manufacturing) to deliver innovation from concept to commercialization.
• Conduct iterative sensory trials, texture optimization, and shelf-life assessments.
• Stay on top of emerging clean label trends, ingredients, and technologies to inspire future product pipelines.
• Maintain detailed documentation of recipes, formulation changes, and trial results.
• Work closely with procurement for sourcing unique and compliant clean label ingredients.

Required Skills:

• Strong command over confectionery techniques (e.g., chocolate tempering, sugar work), baking fundamentals, and dessert design.
• Demonstrated experience in clean label projects, including reformulations or new developments using natural, non-synthetic ingredients.
• Understanding of ingredient functionality in clean label systems (e.g., natural emulsifiers, hydrocolloids, fruit-based sweeteners).
• Strong attention to flavor balance, texture, appearance, and nutritional appeal.
• Ability to manage multiple projects with timelines and collaborate effectively across teams.
• Excellent communication and documentation skills.

Qualifications & Experience:

• Degree/Diploma in Culinary Arts, Bakery & Confectionery, Hotel Management, or Food Technology.
• 3-4 years of hands-on experience in product development within a food manufacturing, patisserie, QSR, or FMCG environment.

Preferred Qualifications:

• Exposure to plant-based, gluten-free, low-sugar, or functional nutrition product development.
• Familiarity with regulatory requirements for clean label claims and product labeling.
• Experience with scaling formulations from kitchen to commercial production scale.