Core Responsibilities:

- Menu Innovation & Ideation: Monitor global food trends to conceptualize and develop new recipes, regional variations, and flavor profiles.
- Recipe Scalability: Convert kitchen-level recipes (by volume) into industrialized mass-production formulations (by weight) without losing flavor or texture integrity.
- Commercialization & Testing: Lead benchtop prototyping, sensory panels, consumer taste test trials, and operational test runs.
- Shelf-Life & Stabilization: Conduct shelf-life studies and develop recipes engineered to withstand blast freezing, retort packaging, or dehydration.
- Cost Optimization: Source and substitute ingredients alongside cross-functional teams to meet strict financial targets and target food cost parameters.
- SOP Documentation:



Standardize and map out precise step-by-step assembly guides, helping restaurant partners or plant operators regenerate the dish without errors.

Key Requirements:

- Education: Bachelor's degree in Hotel Management, Culinary Arts, Food Science, or Culinology.
- Experience: 3+ years of experience in product development, central kitchens, or corporate F&B; manufacturing environments.
- Skills: Expert command of kitchen tools, robust project management, food chemistry fundamentals, and strict adherence to labeling standards.

Pay: ₹45,000.00 - ₹55,000.00 per month

Work Location: In person

📌 R &D and Quality Chef (Jayanagar)
🏢 Urban Fusion Foods
📍 Jayanagar