Position Title: R&D Chef
Location: [Insert Location]
Reports To: [Head – R&D / Head – Product Development]
Salary: ₹8 – 10 LPA + Incentives + Local Travel
Degree/Diploma in Hotel Management OR Post Graduate Diploma in Microbiology.

5–10 years of hands-on experience in R&D for RTE/RTC foods.

Skills & Competencies

Culinary expertise in sauces, gravies, marinades, and related products.

Strong understanding of food science, chemistry, and nutrition.

Skilled in sensory evaluation (taste, texture, aroma, appearance).

Project management skills with ability to handle multiple projects.
Strong communication, collaboration, and presentation skills.

Problem-solving mindset with focus on innovation and quality.

Key Responsibilities

Recipe Development & Innovation

Create and improve recipes considering flavor profiles, nutritional value, ingredient functionality, and cost-effectiveness.

Experiment with new ideas, cuisines, and formats to drive product innovation.

Product Testing & Evaluation

Conduct sensory evaluations and collect feedback to refine recipes.

Ensure products meet desired standards of taste, texture, and appearance.

Ingredient Sourcing & Quality

Identify and evaluate raw materials for quality, cost, and availability.
Build a reliable supplier base for key ingredients.

Process Optimization & Scale-Up

Collaborate with production and QA teams to translate kitchen recipes into scalable manufacturing processes.

Standardize recipes for consistent mass production.

Compliance & Documentation

Ensure adherence to food safety, hygiene, and regulatory requirements.

Maintain detailed documentation of recipes, trials, procedures, and results.

Market & Trend Analysis

Stay updated with culinary trends, emerging ingredients, and new technologies.