About the job

Key Responsibilities

Menu Engineering & Culinary R&D;

- Conduct ongoing menu engineering and cost analysis to maintain an optimal balance between creativity, taste, and profitability.
- Perform culinary research and development to conceptualize, design, test, and refine recipes across diverse cuisines and dining formats (QSRs, cafs, fine dining, bars, etc.).
- Research emerging food trends, innovative ingredients, modern cooking techniques, and plating styles relevant to both Indian and international markets.
- Create and maintain detailed menu presentations, tasting notes, and innovation sheets for client and internal projects.
- Support menu trials, tastings, and kitchen setups during the project execution phase.

Concept Development & Execution

- Collaborate with the concept development and brand teams to ensure menu offerings align with the brands story, positioning, and target audience.
- Assist in the creation and refinement of new food concepts, menus, and dining experiences for upcoming projects and brand launches.
- Develop and implement Standard Operating Procedures (SOPs) for kitchen operations, menu execution, and service standards.

Operational Planning & Coordination

- Lead kitchen layout design and workflow planning to ensure operational efficiency, safety, and adherence to industry standards.
- Standardize recipes, portion sizes, and preparation methods to ensure consistency and scalability across outlets.
- Work closely with vendors and supply chain teams to identify current ingredients, manage sourcing strategies, and optimize food costs.

Team & Client Engagement

- Collaborate with chefs, managers, and operational teams to ensure seamless execution of all culinary projects.




- Engage directly with clients to understand requirements, present creative ideas, and deliver customized culinary solutions.
- Demonstrate strong leadership, communication, and interpersonal skills to inspire teams and uphold high performance standards.

Hiring & Training

- Oversee staff and chef hiring for every project, ensuring recruitment aligns with the specific cuisine type, concept, and operational requirements.
- Conduct chef trials to evaluate technical skills, culinary creativity, and concept alignment before onboarding.
- Support team member hiring for kitchen and service roles based on project scope and concept needs.
- Design and implement training programs for new hires to ensure consistency in culinary execution, hygiene practices, and service standards.

Quality & Compliance

- Maintain high standards of food quality, hygiene, and presentation across all projects.
- Ensure full compliance with FSSAI and other food safety and sanitation regulations.

Key Responsibilities:

- Strong communication and leadership skills
- Ability to work effectively in a team environment
- Excellent culinary skills and knowledge of multiple cuisines
- Strong attention to detail and commitment to quality
- Ability to innovate and elevate our offerings
- Strong training and mentoring skills.

Qualifications :

- Bachelor's degree in Hotel Management or a related field.
- Proven experience as a chef with exposure to multiple cuisines.
- Strong creative and innovative skills in food and restaurant concept development.
- Excellent planning, organisational, and problem-solving abilities.
- Ability to work collaboratively in a dynamic team environment.
- Passionate about food and the restaurant business.

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