Company Description

CREDFOODS is a Bengaluru-based collective of food and hospitality brands that focuses on creating memorable guest experiences through authenticity, innovation, and disciplined execution. The group builds and operates distinctive concepts across full-service dining, quick-service restaurants, cafés, and catering, including Suvaii, Tanjore Tiffins, Navathanyam, and Vanamo. Each brand is designed around a clear culinary identity and service format, supported by strong operating systems and capable, service-minded teams.

CREDFOODS brings together chefs, operators, and brand builders who are committed to preserving regional food traditions, elevating everyday dining, and shaping trusted Indian hospitality brands that become part of guests’ routines and celebrations.

Role Description The R&D; Chef is a full-time, on-site role based in Bengaluru, responsible for leading culinary research and development across Credfoods’ brand portfolio. This role involves conceptualizing and testing recent dishes, menus, and formats that align with each brand’s culinary identity, guest expectations, and operational capabilities. The R&D; Chef will standardize recipes, define preparation methods, and collaborate with operations teams to ensure consistency, scalability, and cost-effective execution in live kitchens.

Day-to-day responsibilities include conducting ingredient and technique trials, documenting and updating kitchen SOPs, training kitchen teams on new products,



and working with brand leadership to refine offerings based on guest feedback and performance data. The role also requires close coordination with sourcing, nutrition, and quality teams to maintain high standards of taste, safety, and sustainability.

Qualifications

- Strong culinary foundation with experience in menu development, recipe creation, and food innovation, preferably across Indian and global cuisines.
- Hands-on experience in professional kitchens, with a track record in full-service restaurants, cafés, or QSR environments.
- Proficiency in standardizing recipes, portion control, costing, and yield management to support scalable operations.
- Knowledge of food safety, hygiene standards, kitchen SOPs, and regulatory requirements relevant to restaurant and catering operations.
- Ability to design and run R&D; trials, document findings clearly, and translate concepts into practical production workflows.
- Strong collaboration skills to work closely with chefs, operations leaders, training teams, and brand managers.
- Comfort with using basic digital tools for documentation, reporting, and communication; experience with kitchen management or POS systems is an advantage.
- Formal culinary education or certification from a recognized hospitality or culinary institute is preferred; equivalent professional experience will also be considered.
- Demonstrated interest in regional Indian cuisines, ingredient sourcing, and contemporary dining trends.
- Ability to work on-site with flexible hours as required by kitchen trials

📌 R&D Chef (Bengaluru)
🏢 Credfoods
📍 Bengaluru