Chef – New Projects & R&D;

Experience: 6–7+ Years

Salary: ₹75,000 – ₹85,000 per month

Employment Type: Full-time

Industry: Hospitality / Food & Beverage

About the Role

We are looking for an experienced and creative Chef – New Projects & R&D; with a strong background in 5-star hotels and multi-cuisine operations .

The candidate will work closely with the management in consulting assignments, catering operations, new project development, menu planning, recipe development, food costing, SOP creation, and overall culinary R&D; .

This role is ideal for a chef who combines strong hands-on culinary expertise with planning, documentation, costing, and project execution skills .

Key Responsibilities

- Assist in the planning and execution of new hospitality and food & beverage projects .
- Support consulting projects and catering operations from the culinary perspective.
- Develop and curate multi-cuisine menus based on project requirements, target audience, concept, and budget.
- Conduct menu R&D;, recipe development, trials, and standardization .
- Prepare and maintain recipe cards and standardized recipes .
- Conduct food costing, portion costing, yield analysis, and pricing support .
- Develop and implement SOPs for kitchen operations, food preparation, hygiene, quality, and service standards .
- Create and maintain Excel-based costing sheets, recipe sheets, inventory-related reports, and other operational documentation .
- Coordinate with vendors and assist in ingredient/product sourcing and evaluation .
- Ensure consistency in taste, presentation, quality, portion size, and food cost .
- Assist in kitchen setup, menu implementation, staff training, and operational planning for new projects.




- Conduct kitchen trials and provide recommendations for improving efficiency, quality, and profitability .
- Work closely with management and other stakeholders to ensure successful execution of new projects.
- Stay updated with culinary trends, new ingredients, techniques, and market preferences .

Required Skills & Qualifications
- 6–7+ years of relevant culinary experience , preferably with a reputed 5-star hotel .
- Previous experience as a Sous Chef / Senior Sous Chef or in a similar senior culinary role.
- Strong expertise in multi-cuisine cooking and menu development .
- Degree/Diploma in Hotel Management / Culinary Arts from a reputed institute.
- Solid understanding of food costing, recipe management, yield management, and portion control .
- Good knowledge of Microsoft Excel and ability to work with costing and operational spreadsheets.
- Experience in SOP development and kitchen process standardization .
- Good understanding of menu engineering, recipe standardization, and culinary R&D; .
- Strong communication and interpersonal skills.
- Valuable command of spoken and written English is mandatory.
- Ability to work independently, manage multiple projects, and meet deadlines.
- Strong attention to detail with a commercial and cost-conscious approach.

Preferred Candidate Profile The ideal candidate should be someone who is not only a skilled chef but also comfortable with the business and consulting side of culinary operations . Experience in new restaurant/hotel openings, catering projects, culinary consulting, menu development, or F&B; project setup will be highly preferred.

Compensation

₹75,000 – ₹85,000 per month , depending on experience and suitability.

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