Head Chef – New Product Development (NPD) & R&D

Job Title: Head Chef – New Product Development (NPD) & R&D
Location: Bangalore (HQ) | Department: Culinary / Production Operations
Reports To: Founders / Operations Head
Employment Type: Full-Time
About the Role
Kongsi Tea Bar is looking for a Head Chef to lead New Product Development and R&D — driving innovation across our core Thai bubble tea menu while also building out our growing Pan-Asian and Korean food line. This is a hands-on, high-ownership role for someone who can develop authentic, scalable recipes and translate them into standardized SOPs that any outlet can execute consistently.
Role Description The Head Chef – New Product Development (NPD) & R&D will lead the creation, testing, and refinement of new beverages, toppings, and food offerings that align with Kongsi Tea Bar’s focus on authenticity and innovation. This full-time, on-site role based in Bengaluru involves designing new recipes, developing standardized processes, and optimizing production methods to ensure consistent quality across all outlets. The individual will collaborate closely with operations, procurement, and brand teams to source ingredients, pilot new menu items, and translate kitchen R&D into scalable store formats. Day-to-day responsibilities include overseeing test kitchens, documenting recipes and SOPs, training kitchen and outlet teams on new products, and continuously improving existing menu items based on customer feedback and performance metrics. The role also includes monitoring food safety and hygiene standards, managing cost and yield analyses, and keeping abreast of global beverage and culinary trends to maintain Kongsi’s position as a category leader.
Qualifications
Strong expertise in culinary development, menu design, and recipe formulation, ideally within beverages, café, QSR, or specialty drinks concepts.
Experience in new product development and R&D, including prototyping, sensory evaluation, and scaling recipes for multi-outlet operations.
Proficiency in kitchen operations, including standardization of SOPs, process optimization, and maintaining high quality and consistency.
Solid understanding of food safety, hygiene practices, and regulatory compliance relevant to F&B operations.
Skills in cost control, yield management, and inventory planning to balance innovation with commercial viability.
Ability to lead and train cross-functional teams, with strong communication and collaboration skills across culinary, operations, and brand functions.
Knowledge of Asian beverages, bubble tea, and flavor profiling is highly beneficial.
Degree or diploma in Culinary Arts, Food Technology, Hospitality Management, or a related field preferred, with prior experience in a head chef or NPD-focused role.
Key Responsibilities
Menu Innovation & R&D
Develop and test new recipes across bubble tea, Thai, Pan-Asian, and Korean cuisine categories.
Conduct regular tasting panels and refine recipes based on feedback before launch
Stay current on Pan-Asian/Korean food trends and adapt them for the Indian palate
Recipe Standardization & SOPs
Convert every new dish into a standardized, scalable recipe (exact quantities, prep time, plating) that can be replicated across outlets
Create and maintain recipe cards and training videos for store-level execution
Ensure consistency of taste, portion size, and presentation across all outlets
Food Cost & P&L
Own food costing for every new product — ensure margins align with business targets before launch
Work with Production Operations to control wastage and optimize ingredient usage
Vendor & Ingredient Sourcing
Identify and coordinate with vendors for authentic Thai/Korean ingredients (sauces, pastes, specialty items)
Evaluate ingredient substitutes for cost efficiency without compromising authenticity
Training & Quality
Train Store Managers, Cluster Managers, and kitchen staff on new recipes and preparation techniques
Conduct periodic quality audits across outlets to ensure recipe adherence
Maintain food safety and hygiene standards (FSSAI compliance)
Cross-functional Collaboration
Work with Marketing on seasonal launches, LTOs (limited-time offers), and menu photography
Partner with NSO (New Store Opening) team for menu rollout during new outlet launches
Requirements
6–10+ years of culinary experience, with at least 3+ years in a Head Chef / R&D / NPD role
Strong hands-on expertise in Thai, Pan-Asian, and Korean cuisine
Prior experience in a multi-outlet QSR, cloud kitchen, or restaurant chain preferred
Proven ability to standardize recipes for scale (not just single-kitchen cooking)
Working knowledge of food costing, portion control, and margin management
FSSAI food safety certification (or willingness to obtain)
Formal culinary training/diploma preferred but not mandatory with strong relevant experience
What We Offer
Ownership of Kongsi's culinary direction as we expand our food menu across India
Opportunity to shape a growing Pan-Asian/Korean food category from the ground up
Competitive salary + performance-linked incentives
📩 Interested candidates can send their resume to pooja@kongsiteabar.in

Work arrangement
No