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, contemporary 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 new 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 & Tr

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