Position: Consultant Chef – Culinary Product Development

Engagement Type: Consultant / Project-Based

Department: Research & Development (R&D;)

Industry: Food Product DevelopmentRole OverviewWe are looking for an experienced and innovative Chef Consultant with strong expertise in Indian cuisine, particularly traditional snacks, ready-to-cook products, spice blends and convenience food formats.The consultant will work closely with the R&D; team on developing new food product formats, re-engineering traditional recipes, improving product quality and standardizing culinary preparations.The role requires someone who can translate culinary concepts into practical product formulations through hands-on kitchen trials, ingredient selection, recipe optimization and process standardization. The consultant may be required to work on multiple product categories within the same engagement or working day, depending on project requirements.Key Responsibilities1.

Culinary Product

Development

- Develop innovative food products and new formats of traditional Indian dishes.
- Work on the development and modification of products such as:
- Samosa – innovative fillings, pastry formats, different shapes and textures.
- Paratha – layered, flaky and crispy paratha formats.
- Biriyani Masala – authentic and standardized spice blend development.
- Tikka Masala Powder – spice blend formulation and flavour optimization.
- Other Indian snacks, gravies, spice mixes, convenience foods and ready-to-cook products.
- Explore new product formats while retaining the desired traditional taste, aroma, texture and eating experience.

2. Hands-on Kitchen Trials & Recipe Optimization

- Conduct practical kitchen trials for different product concepts.
- Optimize ingredient proportions, seasoning, spice combinations, cooking methods and preparation techniques.




- Evaluate sensory characteristics such as taste, aroma, texture, appearance and overall acceptability.
- Troubleshoot product development challenges and suggest suitable corrective measures.
- Work on multiple product concepts and formulations within the same day, based on project priorities.

3. Recipe Standardization & Documentation

- Convert culinary recipes into standardized formulations with accurate ingredient quantities and preparation procedures.
- Establish standardized cooking methods, processing steps and critical preparation parameters.
- Document recipes, ingredient specifications, preparation methods and observations from each trial.
- Ensure reproducibility and consistency across multiple batches.

4. Collaboration with the R&D; Team

- Work collaboratively with food technologists and product development scientists.
- Provide culinary insights and practical recommendations during product development.
- Support the R&D; team in translating chef-developed recipes into commercially viable food products.
- Suggest suitable ingredients, processing methods and alternative formulations based on product requirements.

Required Qualifications & Experience

- Formal culinary qualification / Diploma in Culinary Arts / Hotel Management or equivalent professional experience.
- Minimum 5–8 years of hands-on culinary experience.
- Strong expertise in Indian cuisine, particularly South Indian and North Indian preparations.




- Experience in developing snacks, parathas, samosas, spice blends, gravies and convenience food products.
- Good understanding of spices, seasoning, ingredient functionality and flavour balancing.
- Experience in recipe standardization, food preparation and kitchen operations.
- Ability to independently conduct kitchen trials and optimize formulations.

Preferred Skills

- Experience in food product development, culinary R&D; or working with food manufacturing / food innovation companies.
- Knowledge of ready-to-cook, ready-to-eat and frozen food formats.
- Understanding of ingredient functionality, food processing and product scalability.
- Ability to work on multiple product categories with flexibility.
- Strong problem-solving skills and an innovative approach to traditional recipes.
- Good documentation and communication skills.

Expected Deliverables

- New product concepts and innovative culinary formats.
- Optimized and standardized recipes with ingredient quantities.
- Detailed preparation procedures and cooking instructions.
- Trial observations and sensory evaluation feedback.
- Recommendations for ingredient selection and process improvements.
- Support in translating culinary preparations into scalable product formulations.

Engagement ExpectationsThe consultant will be engaged on a project-based / scheduled consultation basis and will be expected to participate in hands-on product development trials at the R&D; facility. The nature of projects may vary from day to day, requiring flexibility to work across different culinary categories and product formats.

Contact person:

Gray-95661 33822

Job Types: Part time, Freelance, Volunteer

Pay: From ₹10,000.00 per month

Work Location: On the road

📌 Consultant Chef – Culinary Product Development (Chennai)
🏢 Guires Solutions Private
📍 Chennai