Chef_New projects and R&D

Chef – New Projects & R&D
Experience: 6–7+ Years
Salary: ₹75,000 – ₹85,000 per month
Employment Type: Full-time
Industry: Hospitality / Food & Beverage
About the Role
We are looking for an experienced and creative Chef – New Projects & R&D with a strong background in 5-star hotels and multi-cuisine operations.
The candidate will work closely with the management in consulting assignments, catering operations, new project development, menu planning, recipe development, food costing, SOP creation, and overall culinary R&D.
This role is ideal for a chef who combines strong hands-on culinary expertise with planning, documentation, costing, and project execution skills.
Key Responsibilities
Assist in the planning and execution of new hospitality and food & beverage projects.
Support consulting projects and catering operations from the culinary perspective.
Develop and curate multi-cuisine menus based on project requirements, target audience, concept, and budget.
Conduct menu R&D, recipe development, trials, and standardization.
Prepare and maintain recipe cards and standardized recipes.
Conduct food costing, portion costing, yield analysis, and pricing support.
Develop and implement SOPs for kitchen operations, food preparation, hygiene, quality, and service standards.
Create and maintain Excel-based costing sheets, recipe sheets, inventory-related reports, and other operational documentation.
Coordinate with vendors and assist in ingredient/product sourcing and evaluation.
Ensure consistency in taste, presentation, quality, portion size, and food cost.
Assist in kitchen setup, menu implementation, staff training, and operational planning for new projects.
Conduct kitchen trials and provide recommendations for improving efficiency, quality, and profitability.
Work closely with management and other stakeholders to ensure successful execution of new projects.
Stay updated with culinary trends, new ingredients, techniques, and market preferences.
Required Skills & Qualifications
6–7+ years of relevant culinary experience, preferably with a reputed 5-star hotel.
Previous experience as a Sous Chef / Senior Sous Chef or in a similar senior culinary role.
Strong expertise in multi-cuisine cooking and menu development.
Degree/Diploma in Hotel Management / Culinary Arts from a reputed institute.
Strong understanding of food costing, recipe management, yield management, and portion control.
Good knowledge of Microsoft Excel and ability to work with costing and operational spreadsheets.
Experience in SOP development and kitchen process standardization.
Good understanding of menu engineering, recipe standardization, and culinary R&D.
Strong communication and interpersonal skills.
Good command of spoken and written English is mandatory.
Ability to work independently, manage multiple projects, and meet deadlines.
Strong attention to detail with a commercial and cost-conscious approach.
Preferred Candidate Profile
The ideal candidate should be someone who is not only a skilled chef but also comfortable with the business and consulting side of culinary operations.
Experience in new restaurant/hotel openings, catering projects, culinary consulting, menu development, or F&B project setup will be highly preferred.
Compensation
₹75,000 – ₹85,000 per month, depending on experience and suitability.

Work arrangement
No