Executive Director & Head of R&D | Global Bakery Leadership & Operations Expert
Professional Summary
Woojin Kim is a seasoned executive and master baker with over two decades of progressive leadership experience in global bakery operations, R&D strategy, and facility modernization. Recognized as a Master Baker of Asia (anticipated 2025), he possesses deep expertise in scaling multinational bakery brands, automating large-scale production facilities, and engineering market-leading product portfolios across Asia and Southeast Asia. Combining rigorous scientific training (AIB USA, JIB Japan) with visionary culinary artistry, Woojin has consistently driven multi-billion-won revenue growth, established international manufacturing infrastructure, and optimized production efficiency for premier global brands.
Core Competencies & Expertise
- Executive Leadership & R&D Strategy: Corporate R&D structuring, cross-functional team leadership, and international standard integration.
- Operations & Facility Automation: Large-scale factory setup across multiple countries, automated production line implementation, and supply chain optimization.
- Quality Assurance & Compliance: Comprehensive implementation of HACCP, rigorous food safety management, and quality control systems.
- Product Innovation & Localization: Formulation of over 1,000 commercial bakery products, seasonal menu engineering, and cultural adaptation of Western and Asian concepts.
- Financial & Cost Optimization: Revenue expansion, production waste reduction, and margin enhancement.
- Multilingual Operations: Professional fluency in Korean, Vietnamese, and Indonesian, with English technical training capabilities.
Professional Experience
Shilla Myungga Co., Ltd. — Executive Director & Head of Integrated R&D (2023 – Present)
- Established a comprehensive corporate R&D structure and forged a strategic partnership with France-based Eurogerm to elevate international baking standards.
- Modernized production facilities by integrating advanced automation technologies, optimizing workflow, and reducing operational waste.
- Spearheaded product innovation pipelines that successfully penetrated new market segments, increasing company revenue from KRW 72 billion to KRW 79 billion while delivering annual cost savings of KRW 1.98 billion.
Café Knotted (GFFG) — Director (2022)
- Directed operations and product development, implementing rigorous quality control systems and refined ingredient-selection benchmarks.
- Standardized manufacturing protocols across multiple retail locations, establishing uniform recipe documentation and staff training frameworks to elevate customer satisfaction and operational consistency.
CJ Foodville (Tous Les Jours SEA) — Senior Manager, R&D & Production (2013 – 2020)
- Led large-scale expansion initiatives across Southeast Asia, overseeing the successful construction and equipment installation of automated manufacturing facilities in four countries.
- Formulated over 1,000 localized bakery and dessert products—including global bestsellers such as the Pure Cheese Bread and Triple Mousse Cake—achieving 20% to 40% business growth through strategic localization.
Paris Croissant Co., Ltd. — Manager of Overseas Business / Assistant Manager (2003 – 2013)
- Spearheaded international market entry and factory establishments in Vietnam and Singapore, managing facility construction, quality control systems, and local technician training.
- Designed high-end dessert series and artisanal European-style bread collections tailored to upscale international markets.
Lotte Boulangerie — Product Developer (2003 – 2006)
- Developed innovative OEM bakery items, including specialized steamed bun series and filled pastry concepts, while standardizing quality assurance protocols for mass production.
Genz — Product Developer (1999 – 2001)
- Participated in early market development in Korea, establishing foundational techniques and creating initial market-recognized hit products.
Education & Professional Development
- B.S. in Food Science & Engineering (2002)
- Master Baker of Asia Certification (Anticipated 2025)
- AIB Program (USA): Baking Science, Quality Assurance & HACCP Certification
- JIB Program (Japan): Traditional & Automated Baking Technology Specialization
