R&D SR Director

 Job Summary

Reporting to the SVP, Marketing, Innovation & Business Strategy, the Director of R&D will lead the company's bakery innovation agenda by bridging scientific expertise, consumer insights, and commercial execution. This role is responsible for driving the development and commercialization of innovative bakery products, technologies, and formulations across all product categories.

The Director will lead a high-performing team of food scientists, R&D chefs, and bakery technologists, guiding projects from concept and bench-top development through pilot testing and full-scale manufacturing. As the technical leader of the innovation function, this individual will ensure the successful translation of ideas into profitable, scalable, and operationally viable products that deliver exceptional quality and customer value.

Working closely with Sales, Marketing, Operations, Manufacturing, Quality Assurance, and Supply Chain teams, the Director will champion continuous product improvement, cost optimization, shelf-life enhancement, and regulatory compliance. The successful candidate will combine bakery science expertise with strong business acumen to develop technical talent, strengthen organizational capabilities, and support the company's strategic growth objectives while maintaining the highest standards of food safety, quality, and innovation.

 

Key Outcomes:

•               Deliver a robust pipeline of profitable new products and innovations.

•               Improve existing formulations through quality, shelf-life, and cost-optimization initiatives.

•               Build and develop a world-class technical R&D team.

•               Ensure successful commercialization and operational readiness of all new product launches.

•               Maintain compliance with all applicable food safety, labeling, and regulatory requirements.

•               Position the organization as a leader in bakery innovation and technical excellence.

 

Core Accountability Areas

1. Innovation & Product Strategy

•               Define and execute the long-term bakery innovation roadmap.

•               Translate consumer trends and market opportunities into commercially successful products.

•               Lead the product development pipeline from concept through commercialization.

•               Prioritize R&D investments and resources based on business goals.

2. Technical & Product Development Leadership

•               Oversee formulation and development of breads, pastries, batters, doughs, and related bakery products.

•               Apply advanced expertise in ingredient functionality, including flour systems, enzymes, yeast, sugars, fats, and hydrocolloids.

•               Drive shelf-life extension, preservative systems, and moisture-management strategies.

•               Lead product reformulation initiatives to reduce costs while maintaining product quality.

3. Team Leadership & Capability Building

•               Manage, mentor, and evaluate food scientists, R&D chefs, and bakery technologists.

•               Build a high-performance culture focused on technical excellence and innovation.

•               Strengthen organizational capability and technical talent development.

4. Cross-Functional & Commercial Partnership

•               Collaborate with Sales, Marketing, Operations, Manufacturing, QA, and Supply Chain.

•               Ensure new products are profitable, manufacturable, and aligned with customer needs.

•               Provide technical support for customers, presentations, specifications, and pricing discussions.

5. Quality, Compliance & Food Safety

•               Ensure compliance with food safety standards, labeling regulations, allergen requirements, and nutritional guidelines.

•               Maintain technical excellence and operational readiness throughout product commercialization.

6. Ingredient & Supplier Management

•               Source functional ingredients and develop strategic supplier relationships.

•               Continuously assess ingredient performance, raw materials, and legacy formulas.

Identify opportunities to improve quality, shelf life, functionality, and cost efficiency.

 

Qualifications and Requirements

·         Bachelor’s or Master’s degree in Food Science, Food Engineering, or a related field.

·         Professional certification from a recognized Baking and Pastry Arts Management program is highly desirable.

·         10+ years of product development experience in a commercial food manufacturing environment, with at least 5 years specifically inside a high-volume, automated industrial bakery.

·         Expertise in industrial baking machinery. Knowledge of dough rheology, fermentation chemistry, and thermal processing, etc.

·         Deep understanding of development and commercialization of innovative bakery products, technologies, and formulations.

 

Work on site

Occasional business trips