Experience: 10+ Years

Preferred Candidates from ITC Brands, Eat Club BOX 8, Hyperpure Kitchens, Rebel Foods, Swish, etc.

Work Mode: Scope-based, on-site | Bengaluru

We’re looking for a consultant chef to help us develop and standardise products for our central kitchen, reducing complexity at outlet kitchens without compromising taste or quality.

What you’ll work on:

- R&D; for gravies, dals, marinades, chaap, tikka, kebabs and breads
- Developing scalable, central-kitchen-ready recipes and processes
- Recipe standardisation, costing, yields and SOPs
- Testing chilled/frozen and ready-to-finish formats
- Helping us improve consistency across outlets

Who should apply?

Someone with experience in Indian cuisine, food R&D;, QSRs or central kitchen operations who enjoys turning recipes into scalable products.

What We're Looking For

- Proven experience as an R&D; Chef, Corporate Chef, Culinary Consultant or Central Kitchen Development Chef.
- Robust expertise in Indian vegetarian cuisine, particularly gravies, dals, marinades, tandoori products and Indian breads.
- Experience developing products for multi-outlet restaurants, QSRs, cloud kitchens, central kitchens or food manufacturing operations.
- Understanding of bulk production, batch consistency,



yield management and commercial recipe costing.
- Practical experience with chilled and frozen food products and their impact on final quality.
- Ability to design products that can be finished quickly by outlet teams with limited preparation and skill requirements.
- Strong documentation, experimentation and troubleshooting skills.
- A commercial mindset with an understanding of food costs, labour efficiency, wastage and scalability.
- Experience with industrial food processing, vacuum packaging, retort or other advanced preservation systems is valuable, but the ability to select the right process for each product is more important than familiarity with any one technology.

How We'll Measure Success

- Number of products successfully developed and approved.
- Reduction in outlet-level preparation time and manpower dependency.
- Consistency of product quality across outlets.
- Reduction in preparation complexity and wastage.
- Product cost and yield performance against agreed targets.
- Successful adoption by central kitchen and outlet teams.
- Product stability and shelf life established through appropriate validation.

📌 Culinary Chef Consultant - Research & Development (Bengaluru)
🏢 Viwidh Foodcraft
📍 Bengaluru