Job Description: R&D; Chef (Research & Development Chef)

Department: Research & Development (R&D;)
Industry: Food Manufacturing / FMCG / Food Processing
Reports To: R&D; Manager / Executive Chef / Head of Product Development

Job Summary

The R&D; Chef is responsible for developing innovative food products, creating and standardizing recipes, conducting kitchen trials, improving existing products, and ensuring consistent taste, quality, cost-effectiveness, and scalability from kitchen trials to commercial production.

Key Responsibilities1. Product Development & Innovation

- Develop new food products, recipes, menus, sauces, seasonings, marinades, snacks, and ready-to-eat or ready-to-cook products.
- Research food trends, consumer preferences, competitor products, and emerging ingredients.
- Conduct product development trials and optimize taste, texture, aroma, appearance, and overall product quality.
- Adapt chef-created recipes for industrial-scale food manufacturing.

2. Recipe Standardization

- Prepare standardized recipes with accurate ingredient specifications, measurements, and processing instructions.
- Establish cooking methods, preparation procedures, portion sizes, and product specifications.
- Maintain recipe records, trial reports, and product development documentation.
- Ensure product consistency across batches and production locations.

3. Food Costing & Commercialization

- Calculate ingredient costs, recipe costs, yield, wastage, and cost per serving or unit.
- Develop products within approved cost targets and commercial requirements.




- Identify cost-effective alternative ingredients without compromising quality.
- Support production scale-up, pilot batches, and product commercialization.

4. Sensory Evaluation & Quality

- Conduct sensory evaluations and taste panels for new and existing products.
- Evaluate flavor profiles, texture, color, aroma, shelf-life performance, and product stability.
- Work with Quality Assurance (QA) and Quality Control (QC) teams to meet food safety and quality standards.
- Support compliance with applicable FSSAI regulations, labeling requirements, and allergen controls.

5. Production & Cross-Functional Coordination

- Coordinate with Production, QA/QC, Procurement, Packaging, Marketing, and Supply Chain teams.
- Conduct factory trials and troubleshoot product or process-related issues.
- Recommend suitable ingredients, equipment, cooking parameters, and processing methods.
- Support packaging trials, shelf-life studies, and product launch activities.

6. Documentation & Reporting

- Maintain product development files, Bills of Materials (BOMs), Standard Operating Procedures (SOPs), and trial records.
- Prepare sample evaluation reports, product specifications, and cost sheets.
- Track development timelines and report progress against project targets.

Required Qualifications





- Diploma or degree in Culinary Arts, Hotel Management, Food Technology, Food Science, or a related field.
- Relevant culinary training and practical experience in food preparation and recipe development.

Experience

- Typically 2–5 years of relevant experience in culinary operations, food product development, or R&D.;
- Experience in food manufacturing, FMCG, QSR, central kitchens, or commercial food production is preferred.

Required Skills

- Strong culinary knowledge and understanding of ingredients and flavor combinations.
- Recipe creation, standardization, and food costing.
- Sensory evaluation and product troubleshooting.
- Knowledge of food processing, preservation, shelf life, and food safety.
- Ability to scale recipes from kitchen trials to commercial production.
- Documentation, analytical thinking, communication, and teamwork.

Key Performance Indicators (KPIs)

- Number of successful recent product launches.
- Product development timelines and trial success rate.
- Achievement of target food cost and product margins.
- Product quality, taste consistency, and sensory acceptance.
- Successful production scale-up and commercialization.
- Reduction in ingredient wastage and product defects.

Preferred Candidate: A creative, technically competent chef with a passion for food innovation, recipe development, cost optimization, and translating culinary concepts into commercially viable food products.

Pay: ₹40,000.00 - ₹1,700,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 R&D Chef (Shivaji Nagar)
🏢 Aubree Le Chocolatier
📍 Shivaji Nagar