We are looking for an experienced R&D; Chef with 810 years of culinary experience, specifically within high-volume, multi-cuisine restaurants.

The ideal candidate is a culinary expert who understands diverse flavor profiles and is eager to transition their restaurant expertise into a factory environment. He will lead the creation, formulation, and commercialization of recent, high-quality food products from benchtop concepts to full-scale factory production.

Key Responsibilities

- New Product Development (NPD): Conceptualize, formulate, and develop innovative multi-cuisine food products, recipes, and flavor profiles aligned with market trends and client briefs.
- Culinary to Industrial Scaling: Translate restaurant-quality recipes into commercially viable, scalable formulas suitable for automated factory production lines without compromising taste or quality.
- Cross-Functional Collaboration: Partner closely with Food Technologists, Quality Assurance (QA), Procurement, and Production teams to ensure technical feasibility, food safety, and cost efficiency.
- Ingredient & Cost Optimization: Source new raw materials, conduct yield analysis, and optimize ingredient formulations to meet strict target cost-of-goods (COGS) requirements.
- Shelf-Life & Stability Testing: Collaborate with the lab team to monitor product stability, shelf-life, sensory attributes, and packaging compatibility.




- Process Standardization: Document precise standard operating procedures (SOPs), yield sheets, and product specifications for the factory floor.
- Factory Trials: Lead and supervise pilot plant and large-scale factory trials, troubleshooting any texture, flavor, or processing inconsistencies during scale-up.

Required Qualifications & Skills

- Experience: 8–10 years of professional culinary experience, with a proven track record in standardizing recipes in reputable multi-cuisine restaurants.
- Education: Degree or Diploma in Culinary Arts or Hotel Management.
- Factory Adaptability: A strong willingness and enthusiasm to transition from a traditional kitchen to a manufacturing/factory floor environment.
- Culinary Excellence: Deep understanding of global flavor profiles, ingredients, culinary techniques, and modern food trends.
- Technical Aptitude: Basic understanding of food science principles (e.g., water activity, pH, thermal processing, emulsification) is highly desirable.
- Commercial Mindset: Ability to balance culinary creativity with commercial realities like food costs, manufacturing efficiencies, and regulatory compliance (e.g., FSSAI, HACCP, FDA).
- Communication: Strong communication skills to effectively present concepts to stakeholders and train factory production staff.

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