Designation: Chef – New Projects & R&D;Location: Gurugram

Salary: ₹75,000 – ₹85,000 per month

Experience: 6–7+ Years

About the RoleWe are looking for an experienced and versatile Chef – New Projects & R&D; with a strong 5-Star Hotel background and expertise in Multi-Cuisine operations.

The candidate will work closely with the management and will be responsible for supporting consulting assignments, catering operations, menu development, food R&D;, and upcoming F&B; projects. The role requires both strong culinary expertise and the ability to manage documentation, costing, SOPs, and project-related requirements.

Key Responsibilities

- Lead and support menu curation, development, and standardization for new and existing projects.
- Conduct food R&D;, trials, recipe development, and product testing.
- Develop and maintain standardized recipes and recipe management systems.
- Prepare and monitor food costing, recipe costing, portion control, and yield calculations.
- Develop SOPs and kitchen process documentation for new projects.
- Assist in planning and execution of new restaurant, catering, and F&B; projects.
- Support hospitality/F&B; consulting projects with culinary expertise and operational inputs.
- Develop menus across multiple cuisines based on project requirements and target clientele.
- Coordinate with vendors and suppliers for ingredients, product trials, quality, and sourcing.
- Assist in kitchen planning, equipment requirements, workflow, and operational setup for new projects.
- Prepare and maintain Excel-based reports, costing sheets,



recipe databases, and project documentation.
- Ensure consistency in taste, quality, presentation, hygiene, and food standards.
- Train and guide kitchen teams on recipes, SOPs, menu execution, and quality standards.
- Stay updated with new culinary trends, ingredients, techniques, and industry developments.

Required Skills & Qualifications

- 6–7+ years of relevant culinary experience, preferably with a 5-Star Hotel background.
- Strong experience in Multi-Cuisine food preparation and menu development.
- Hotel Management / Culinary Arts qualification from a reputed institute.
- Strong knowledge of Food Costing, Recipe Costing, Yield & Portion Control.
- Hands-on experience in Menu Curation, Recipe Management, and R&D;.
- Ability to create and implement SOPs and standardized recipes.
- Valuable working knowledge of MS Excel and ability to manage costing sheets, reports, and data.
- Good English communication and presentation skills.
- Strong understanding of kitchen operations, hygiene, food safety, and quality standards.
- Ability to work independently and manage multiple projects simultaneously.
- Creative mindset with strong attention to detail and commercial understanding.

Preferred Candidate ProfileWe are looking for someone who is not limited to day-to-day kitchen operations but can contribute to the complete culinary and F&B; project lifecycle—from concept development and menu planning to costing, recipe standardization, SOP creation, trials, and final implementation.

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