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 exact 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, strong 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 (Jainagar)
🏢 Urban Fusion Foods
📍 Jainagar