Job Description

Job Title: R&D Chef (Research & Development Chef)

Department:

Culinary Innovation / Product Development

Reports To:

Executive Chef / Culinary Director / Head of Innovation

Location:

[Insert Location]

Employment Type:

Full-time

Job Summary:

We are seeking a creative, detail-oriented, and commercially minded

R&D Chef

to lead the development of new food concepts, menu items, and product innovations. The ideal candidate will have a deep understanding of culinary techniques, food science, and consumer trends, and will be responsible for taking ideas from concept to plate--ensuring flavor, consistency, scalability, and profitability across all new offerings.

Key Responsibilities:

Develop, test, and refine new recipes, menu items, and food concepts in line with brand strategy and market trends Work closely with marketing, operations, procurement, and supply chain teams to ensure feasibility and scalability of new products Conduct kitchen trials, sensory evaluations, and product tastings Document all recipes with detailed standardization (ingredients, methods, yields, plating, etc.) Ensure all developed items meet food safety, quality, and cost standards Modify and innovate existing menu items to improve flavor, nutrition, presentation, or cost-efficiency Stay updated on emerging food trends, ingredients, techniques, and competitor analysis Collaborate with vendors to source new ingredients and stay informed of new product availability Support training of kitchen teams during rollout of new items Participate in product launches, promotional campaigns, and seasonal menu planning

Qualifications:

Degree or diploma in Culinary Arts, Food Science, or related field Minimum

5+ years

of culinary experience, with at least

2 years in an R&D or innovation role

Strong knowledge of various cuisines, cooking techniques, and modern culinary trends Experience in recipe development, menu engineering, and cost analysis Understanding of food safety standards, shelf life, HACCP, and allergen management Ability to balance creativity with commercial and operational feasibility Excellent written and verbal communication skills Highly organized, detail-oriented, and capable of working independently or in cross-functional teams Proficient in MS Office, recipe costing tools, and kitchen management systems Experience in QSR, casual dining, or large-scale food production is a plus

Preferred Attributes:

Strong palate and culinary instincts Comfortable with test kitchen environments and pilot projects Willingness to travel for tastings, research trips, or store-level rollouts Passionate about food innovation, sustainability, and customer experience
Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month