technical application specialist (bakery solutions).

This is not a standard lab-bench role. It is a consultative position for a food scientist who is passionate about the art of baking. You will bridge the gap between technical formulation and commercial success.

• Drive the development of next-generation bakery concepts, translating market trends into tangible prototypes.
• Act as the "Technical Problem Solver" for key industrial clients, troubleshooting production challenges and optimizing their recipes using our proprietary ingredients.
• Move beyond the lab to conduct live technical workshops and product demonstrations, proving the value of your solutions to customers.
• Manage the full product trial lifecycle - from sensory evaluation and shelf-life testing to competitor analysis.
• You will have the autonomy to manage your own projects and be the go-to technical advisor for the sales team.

about the manager/team
You will join a highly specialized technical team that values precision and expertise. They believe in empowering the team to lead their own trials and customer interactions.

skills and experience required

We are looking for a "Hybrid Profile" — part Scientist, part Baker.

• The Education: A Degree/Diploma in Food Science or Technology is essential to understand the chemistry behind the ingredients.
• The Experience: 3 to 6 years of hands-on R&D or Application experience specifically in Bakery. You must be comfortable mixing, baking, and assessing texture/volume in an innovation center.
• The Personality: You enjoy presenting your creations, speaking to clients, and conducting demos.
• The Mindset: You are analytical but creative — you enjoy the puzzle of fixing a broken recipe or creating a new texture from scratch.

To apply online please use the 'apply' function, alternatively you may contact Florence Pang via LinkedIn or email me at florence.pang(@)randstad.com.sg

(EA: 94C3609/ R25139901)