Baker R&D Test Bakery

Company Description Ahmad A. Abed Holding Company is a leading regional player in the food and baking industry, known for its strong expertise and innovative approach. Through its portfolio of brands and subsidiaries, the company serves professional bakers, chefs, and food service businesses with premium ingredients, products, and services. Key businesses include BakeMate, which offers specialized baking ingredients and solutions, Moltaqa Al-Khabbazeen, a retail destination for baking essentials and tools, and Khadija Cold Storage Company, a modern facility ensuring product freshness and quality. Driven by a commitment to innovation, quality, and customer satisfaction, Ahmad A. Abed Holding focuses on long-term partnerships and consistent value creation. Prospective team members join a growing organization dedicated to supporting baking professionals across the region.Role Description The Baker R&D Test Bakery role is a full-time, on-site position based in Jiddah. This role involves developing, testing, and refining bakery products and formulations within the test bakery environment, ensuring they meet performance, quality, and customer expectations. The Baker works closely with R&D, production, and commercial teams to design trials, document results, and suggest improvements to recipes, processes, and ingredient usage. Daily tasks include preparing and baking test batches, evaluating product texture, taste, and shelf life, adjusting formulas as needed, and maintaining accurate records of experiments. The role also includes operating and maintaining bakery equipment, following food safety and hygiene standards, supporting product demonstrations and trainings, and contributing to continuous improvement of baking techniques and solutions.Qualifications Strong practical baking skills, including dough preparation, mixing, shaping, proofing, and baking across bread, pastry, and confectionery categories.Experience in product development or R&D within a bakery or food manufacturing environment, with ability to design and conduct controlled trials.Knowledge of ingredient functionality (flours, yeasts, improvers, fats, sugars, additives) and their impact on product quality and process performance.Competence in basic food science and quality control concepts, such as sensory evaluation, shelf-life testing, and standardized test methods.Familiarity with food safety, hygiene, and HACCP principles, and adherence to relevant industry standards and regulations.Ability to accurately document formulations, processes, and test results, and to use basic computer tools for data entry and reporting.Strong problem-solving skills, attention to detail, and willingness to experiment and optimize recipes and processes based on data.Effective communication and collaboration skills to work with cross-functional teams, including R&D, production, sales, and customers.Previous experience in commercial or industrial baking is highly