R&D Chef

Role Summary:

We are looking for an R&D Chef who can develop new recipes from concept to a standardized, repeatable formula, and also cook at batch scale. You will connect the test kitchen to production, so that every recipe works the same way at 500 g as at 50 kg.

Key Responsibilities

• Develop new recipes and menu items based on briefs, market trends and customer feedback.
• Run test batches, adjust taste, texture, shelf life and cost, and document each iteration.
• Scale small-batch recipes into standardized, bulk-production formulas with exact quantities, yields and process steps.
• Cook and manage batch production using commercial kitchen equipment.
• Create and maintain SOPs, recipe cards, costing sheets and specification documents.
• Work out ingredient substitutions, sourcing options and cost optimization without compromising quality.
• Conduct sensory evaluation and tasting panels, and record the feedback.
• Ensure food safety, hygiene and allergen controls (FSSAI / HACCP) in all R&D and batch work.
• Train kitchen staff on new recipes and production methods.
• Keep the R&D kitchen clean, organized and audit-ready, and track inventory of test ingredients.

Required Qualifications

• Education: BHM (Bachelor of Hotel Management) or an equivalent degree/diploma in Hotel Management or Culinary Arts.
• Experience: 2 to 4 years in a professional kitchen, R&D kitchen, central kitchen or food production setup. Candidates with less experience but strong recipe-development skills may be considered.

Technical Skills

• Experience as a Commis 1 or higher, or equivalent seniority, in a quality kitchen.
• Experience in batch cooking and bulk production with consistent output.
• Recipe standardization, yield calculation and food costing.
• Working knowledge of food safety standards, shelf-life basics and packaging/holding requirements.
• Comfort with spreadsheets or recipe management software for documentation.

Preferred (Good to Have)

• Experience with ready-to-eat, cloud kitchen, QSR or automated/vending-style food formats.
• Knowledge of cook-chill, blast chilling, sous vide or reheating-stable recipe design.
• Experience across multiple cuisines (Indian regional and continental).

Key Competencies

• Creativity with discipline: new ideas that are also costed, repeatable and scalable.
• Attention to detail in measurement, documentation and hygiene.
• Ability to work independently and to turn feedback into improved recipes quickly.
• Good communication with management, the operations team and kitchen staff.