FML Hospitality is looking for a highly creative, technically strong and commercially aware R&D; Chef to lead the culinary research and development function across the group.
This is a creative and innovation-led senior culinary position responsible for developing recent dishes, menus, concepts and experiential dining formats for FML Hospitality.
The R&D; Chef will be particularly responsible for the creation and development of Chef Tables, tasting menus, signature dishes, culinary highlights, seasonal menus and special dining experiences.
Key Responsibilities
Culinary Research & Development
- Lead culinary R&D; for FML Hospitality.
- Research current ingredients, techniques, cuisines, trends and dining formats.
- Develop original dishes and signature culinary concepts.
- Experiment with flavours, textures, presentations and techniques.
- Continuously build a pipeline of current dishes and experiences.
- Identify emerging food trends that are relevant to FML Hospitality’s audience.
Menu Development
- Develop new menus across FML Hospitality concepts.
- Create signature dishes that can become brand highlights.
- Develop seasonal, festive and limited-time menus.
- Conduct recipe testing and refinement.
- Standardise recipes and preparation methods.
- Create detailed recipe specifications and plating guides.
- Ensure consistency between the R&D; kitchen and operational kitchens.
Culinary Innovation
- Introduce new techniques and cooking methods where relevant.
- Experiment with local and international ingredients.
- Develop modern interpretations of familiar dishes.
- Explore new formats of presentation and service.
- Create food experiences that are visually compelling and commercially relevant.
- Collaborate with external chefs, culinary experts and food innovators when required.
Commercial & Cost Awareness The R&D; Chef should understand that creativity must translate into a viable restaurant product.
- Cost all new dishes accurately.
- Work within defined food-cost parameters.
- Identify commercially viable ingredients and preparations.
- Balance creativity with scalability and operational feasibility.
- Analyse ingredient availability and sourcing.
- Develop recipes that can be consistently reproduced at outlet level.
R&D; to Outlet Execution
- Work closely with Executive Chefs and outlet kitchen teams during menu launches.
- Conduct trials and tastings.
- Train kitchen teams on new dishes and techniques.
- Create recipe cards, plating guides and preparation standards.
- Conduct post-launch reviews.
- Make adjustments based on guest feedback, sales and kitchen feasibility.
- Ensure the original culinary intent is maintained during execution.
Collaboration The R&D; Chef will work closely with:
- Events & Business Development Teams The role will particularly require close collaboration with the Operations Manager to ensure that innovative culinary ideas translate into commercially successful and operationally executable experiences.
Candidate Profile
Experience: Ideally 8 years of professional culinary experience, with significant experience in senior kitchen/R&D; roles.
Preferred Background
- Premium or luxury restaurants
- Michelin-starred / award-winning kitchens
- High-end hotel F&B;
- Modern Indian / contemporary cuisine
- Experiential dining
- Tasting-menu restaurants
- Chef-led concepts
- Restaurant groups with strong R&D; functions
Candidates with demonstrated experience creating Chef Tables, tasting menus, signature dishes or innovative culinary concepts will be strongly preferred.
Key Skills
- Culinary creativity
- Recipe development
- Menu engineering
- Food costing
- Plating & presentation
- Ingredient research
- Modern culinary techniques
- Concept development
- Chef Table creation
- Tasting menu development
- Kitchen training
- Culinary storytelling
- Trend forecasting
- Commercial thinking
- Strong communication and leadership
Success Metrics The R&D; Chef will be measured on:
- Number and quality of successful new dishes
- Successful Chef Table concepts
- Menu innovation
- Guest response and feedback
- Signature dish performance
- Food-cost adherence
- Successful implementation across outlets
- Seasonal menu development
- Culinary consistency
- Contribution to FML Hospitality’s culinary identity
Pay: ₹25,585.41 - ₹81,965.90 per month
Perks
- Food provided
- Leave encashment
- Provident Fund
Work Location: In person
📌 Group Executive Chef (Pune)
🏢 FML HOSPITALITY
📍 Pune
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