- Job PurposeTo develop, standardize and produce Ready-to-Eat (RTE), Ready-to-Cook (RTC) and frozen food products for JBR Bakery, ensuring consistent taste, quality, food safety, shelf life and commercial scalability.
- Key Responsibilities
- Develop new RTE/RTC and frozen products such as paratha, samosa, patties, sandwiches, wraps, momos, curries, gravies, chapati and other Indian ready-to-eat products.
- Conduct product trials and develop standardized commercial recipes.
- Prepare BOM, recipe cards, yield calculations and portion standards.
- Establish cooking, cooling, freezing, packing and storage parameters.
- Work on blast freezing / IQF / deep-freezing processes as applicable.
- Conduct shelf-life and product stability trials in coordination with QA.
- Ensure consistency in taste, texture, appearance and weight.
- Optimize recipes for food cost, wastage, yield and production efficiency.
- Train production staff on recipes, processes and hygiene standards.
- Maintain production records, batch records and trial reports.
- Identify production issues and implement corrective actions.
- Coordinate with Purchase for raw-material specifications and vendor requirements.
- Ensure compliance with FSSAI, GMP, HACCP and food-safety procedures.
- Monitor hygiene, sanitation, temperature control and cold-chain practices.
- Support development of products suitable for HoReCa, corporate cafeterias and retail markets.
- Continuously research current frozen and convenience-food products in the market.

3.



Product Development ResponsibilitiesThe chef should be capable of developing and commercializing:

Indian Frozen:

Paratha, chapati, naan, kulcha, samosa, kachori, aloo tikki, kebab, momos, stuffed snacks.

RTE/RTC:

Curries, gravies, dal, rajma, chole, biryani, rice dishes, snacks and meal components.

Bakery & Savoury Frozen:

Patties, pizza, sandwiches, rolls, wraps, garlic bread and other frozen bakery products.

- Required Skills
- Strong knowledge of commercial food production.
- Practical knowledge of freezing and thawing technology.
- Understanding of shelf-life and food preservation.
- Recipe standardization and costing.
- Knowledge of food safety and hygiene.
- Ability to scale recipes from trial batches to 50–500 kg commercial production.
- Good team-management and training skills.
- Strong problem-solving and product-development ability.

5. Key Performance Indicators (KPIs)
- New products successfully commercialized.
- Product consistency and customer acceptance.
- Food cost within approved target.
- Production yield and wastage.
- Shelf-life achievement.
- Batch rejection/complaint rate.
- Production efficiency.
- Compliance with food-safety standards.
- Successful development of products for HoReCa and retail.

6. QualificationPreferred: Diploma/Degree in Food Technology, Hotel Management, Culinary Arts or related field.

Experience: 3–7 years of relevant experience in RTE/frozen food manufacturing, QSR, central kitchen, bakery or food-processing industry.

📌 RTE & Frozen Food Product Development Chef (Gurugram)
🏢 JBR International Gurugram
📍 Gurugram