Role Summary

We are looking for an R&D; Chef who can develop new recipes from concept to a standardized, repeatable formula, and also cook at batch scale. You will connect the test kitchen to production, so that every recipe works the same way at 500 g as at 50 kg.

Key Responsibilities

- Develop new recipes and menu items based on briefs, market trends and customer feedback.

- Run test batches, adjust taste, texture, shelf life and cost, and document each iteration.

- Scale small-batch recipes into standardized, bulk-production formulas with exact quantities, yields and process steps.

- Cook and manage batch production using commercial kitchen equipment.

- Create and maintain SOPs, recipe cards, costing sheets and specification documents.

- Work out ingredient substitutions, sourcing options and cost optimization without compromising quality.

- Conduct sensory evaluation and tasting panels, and record the feedback.

- Ensure food safety, hygiene and allergen controls (FSSAI / HACCP) in all R&D; and batch work.

- Train kitchen staff on new recipes and production methods.

- Keep the R&D; kitchen clean, organized and audit-ready, and track inventory of test ingredients.

Required Qualifications

- Education: BHM (Bachelor of Hotel Management) or an equivalent degree/diploma in Hotel Management or Culinary Arts.

- Experience: 2 to 4 years in a professional kitchen, R&D; kitchen,



central kitchen or food production setup. Candidates with less experience but strong recipe-development skills may be considered.

Technical Skills

- Experience as a Commis 1 or higher, or equivalent seniority, in a quality kitchen.

- Experience in batch cooking and bulk production with consistent output.

- Recipe standardization, yield calculation and food costing.

- Working knowledge of food safety standards, shelf-life basics and packaging/holding requirements.

- Comfort with spreadsheets or recipe management software for documentation.

Preferred (Good to Have)

- Experience with ready-to-eat, cloud kitchen, QSR or automated/vending-style food formats.

- Knowledge of cook-chill, blast chilling, sous vide or reheating-stable recipe design.

- Experience across multiple cuisines (Indian regional and continental).

Key Competencies

- Creativity with discipline: new ideas that are also costed, repeatable and scalable.

- Attention to detail in measurement, documentation and hygiene.

- Ability to work independently and to turn feedback into improved recipes quickly.

- Positive communication with management, the operations team and kitchen staff.

Pay: ₹400,000.00 - ₹600,000.00 per year

Benefits

- Leave encashment

- Life insurance

- Paid sick time

- Paid time off

- Provident Fund

Work Location: In person

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