1. Job Purpose

To develop innovative food products, standardise recipes, optimise food preparation and processing techniques, and support the commercialisation of new products. The role involves culinary innovation, ingredient functionality, sensory evaluation, shelf-life improvement, process optimisation, and collaboration with production, quality assurance, and procurement teams.

2. Key Responsibilities

A. Product Development & Culinary Innovation

- Develop new recipes, food products, meal solutions, sauces, gravies, snacks, and ready-to-eat or ready-to-cook products.
- Conduct culinary trials using different ingredients, formulations, cooking methods, and processing technologies.
- Modify existing products to improve taste, texture, appearance, nutritional profile, and consumer acceptance.
- Research food trends, cuisines, ingredients, and emerging product concepts.
- Develop products suitable for retort processing, frozen food, chilled food, and other relevant food preservation formats.

B. Recipe Standardisation & Documentation

- Standardise recipes with accurate ingredient quantities, preparation methods, cooking parameters, and process specifications.
- Prepare Bills of Materials (BOMs), formulation sheets, product specifications, and Standard Operating Procedures (SOPs).
- Establish standard batch sizes, yields, portion sizes, cooking losses, and product consistency parameters.
- Maintain records of product trials, formulations, modifications, and trial results.

C. Food Processing & Process Optimisation

- Conduct trials for cooking, blending, mixing, frying, baking, chilling, freezing, and thermal processing as applicable.
- Support process development for retort-packed and ready-to-eat foods, including product compatibility and quality optimisation.
- Evaluate the effects of processing conditions on flavour, texture, colour, nutritional quality, and product stability.
- Work with production teams to scale up laboratory and kitchen formulations to commercial production.
- Identify process inefficiencies and recommend improvements to productivity, consistency, and yield.

D. Sensory Evaluation & Shelf-Life Studies

- Conduct sensory evaluations for taste, aroma, texture, colour, appearance, and overall product acceptability.




- Coordinate shelf-life studies and document changes in product quality during storage.
- Support microbiological, chemical, and physical testing in coordination with the Quality Assurance team and approved laboratories.
- Assist in determining appropriate packaging formats, storage conditions, and handling instructions.
- Ensure that shelf-life and product safety claims are supported by appropriate validation and testing.

E. Costing & Commercialisation

- Calculate recipe costs, ingredient consumption, production yield, and cost per serving or pack.
- Identify suitable alternative ingredients and suppliers without compromising product quality.
- Support target-cost development, value engineering, and raw material optimisation.
- Coordinate pilot production, production trials, and product handover to manufacturing.
- Assist in preparing product dossiers, technical specifications, and commercialisation documentation.

F. Quality, Food Safety & Compliance

- Follow applicable food safety, hygiene, sanitation, and allergen-control requirements during product development.
- Work in accordance with relevant FSSAI requirements and internal quality standards.
- Coordinate with QA teams to ensure compliance with approved formulations, ingredient specifications, and finished-product requirements.
- Maintain traceability of ingredients, trial batches, samples, and product development records.

G. Cross-Functional Coordination

- Collaborate with QA, production, procurement, packaging, marketing, and business development teams.
- Coordinate ingredient sampling and technical discussions with vendors.
- Support customer sampling, product demonstrations, tasting sessions, and technical presentations.
- Prepare periodic reports on R&D; activities, trial outcomes, project progress, and development timelines.

3. Educational Qualifications

- Diploma or Bachelor's degree in Hotel Management, Culinary Arts, Food Technology, Food Science, or a related discipline.




- Additional certification or training in food processing, product development, or food safety is desirable.

4. Experience

- Approximately 2–5 years of experience in culinary operations, food product development, R&D; kitchens, central kitchens, or food manufacturing.
- Experience in recipe development, standardisation, food costing, and production-scale trials is preferred.
- Exposure to ready-to-eat foods, retort processing, sauces, gravies, convenience foods, or packaged food products will be an advantage.

5. Required Skills & Competencies

- Strong culinary knowledge and practical cooking skills.
- Understanding of ingredient functionality, formulation, and food processing principles.
- Ability to develop and standardise recipes with consistent results.
- Knowledge of food costing, yield calculations, and BOM preparation.
- Familiarity with sensory evaluation and shelf-life study procedures.
- Good documentation, analytical, and problem-solving skills.
- Ability to work independently and manage multiple product development projects.
- Proficiency in MS Excel, Word, and basic technical reporting.
- Strong coordination, communication, and teamwork skills.

6. Key Performance Indicators (KPIs)

- Number of new products developed and successfully commercialised.
- Achievement of product development timelines and project milestones.
- Recipe consistency and reproducibility across batches.
- Achievement of target product cost and production yield.
- Successful completion of pilot trials and production scale-up.
- Completion of shelf-life validation and technical documentation.
- Product sensory acceptance and customer feedback.
- Compliance with food safety, hygiene, and documentation requirements.

7. Working Conditions

The role requires hands-on work in an R&D; kitchen, pilot production area, and food processing facility. The candidate must be comfortable handling food ingredients, operating kitchen and processing equipment, conducting repeated product trials, and maintaining strict hygiene and safety practices.

Note: The employee may be assigned additional responsibilities related to product innovation, process improvement, and technical development based on business requirements.

Pay: ₹50,000.00 - ₹80,000.00 per month

Work Location: In person

📌 Executive Chef (Ongole)
🏢 Quality Sapiens Private
📍 Ongole