Create and innovate tea-based drinks, snacks, and seasonal offerings.
Develop recipe documentation for standardization across outlets.
Collaborate on retail products (e.g., chai premix, cookies, dips).
2.
Recipe Standardization & Costing
Prepare detailed recipe cards with portion size, cost, and SOPs.
Ensure every outlet follows the same recipe & taste profile.
Optimize recipes to balance quality with food cost targets.
3.
Franchise & Outlet Support
Guide new outlet kitchen setup and equipment planning.
Train franchise chefs and kitchen staff on SOPs and quality control.
Conduct virtual/physical audits of food prep, hygiene, and consistency.
4.
Team Training & Onboarding
Run induction programs for new kitchen hires.
Organize quarterly refresher training on hygiene, cooking techniques, and menu updates.
Build a skill development roadmap for in-house chefs.
5.
Quality Control & Audits
Conduct routine checks (surprise visits or via video calls) to monitor:
Taste consistency
Hygiene & safety
Presentation standards
Report issues to Ops/BD teams and recommend action plans.
6.
Vendor & Ingredient Oversight
Approve core ingredients and suggest reliable vendors.
Evaluate substitutions if any supply chain issues arise.
Ensure usage of fresh and brand-approved materials.
7.
Seasonal Menu & Campaigns
Curate themed items (summer shakes, monsoon snacks, etc.).
Develop items for special events (e.g., Valentine's day chai, Holi-colored kulhads).
Support marketing team with food styling for shoots.
8.
Innovation & Trends
Research F&B trends (especially in tea cafes and quick bites).
Suggest modern twists or traditional fusion items to keep Chai Nagri ahead.
Collaborate with the design team for product presentation.
Job Type: Full-time