Job Description

Overview

Lead The Praguery's product innovation and recipe development for desserts, pastries, and beverage ingredients (syrups, sauces, toppings). This person transforms ideas into scalable recipes ready for production, ensuring they meet Praguery's clean-label philosophy, premium taste, and operational efficiency across all locations.

Duties

Product Development

Develop new recipes flavours for ice cream cones and chimney cakes Formulate coffee syrups, sauces, and toppings with consistent quality. Improve existing recipes to enhance flavor, texture, or cost efficiency. Lead product trials from prototype to final production-ready formula. Document recipes precisely (weights, process, yields, equipment, shelf life).
Testing & Quality Control

Conduct sensory evaluations and organize internal tastings for feedback. Manage product consistency across commissary and cafe operations. Collaborate with kitchen staff to standardize baking times, ingredient ratios, and storage methods. Ensure all recipes meet The Praguery's "100% natural ingredients" and clean-label standards.
Leadership & Collaboration

Supervise a small R&D support team (assistant pastry chef, baker, or technician). Work closely with Jaro and production leads to align R&D output with business goals. Coordinate with marketing to launch new products (naming, visuals, timing). Train kitchen leads on new recipes and SOPs once finalized.
Documentation & Communication

Maintain a digital recipe library with full version tracking. Prepare weekly reports on active projects, timelines, and testing results. Communicate with suppliers regarding new ingredients or samples. Ensure compliance with food safety standards and labeling requirements.

Experience

Minimum 3-5 years of experience in pastry, confectionery, or dessert product development. Strong understanding of baking science, ingredient functionality, and shelf-life stability. Hands-on experience with commercial kitchen equipment (Pastochef, Hobart, convection ovens, etc.). Detail-oriented and organized; able to manage multiple active projects. Strong communication and documentation skills. Culinary diploma or equivalent professional pastry education preferred. Passion for natural, handcrafted desserts and innovation.
Job Type: Freelance

Pay: $30.00-$45.00 per hour

Expected hours: 20 - 40 per week

Work Location: In person