R&D Chef

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

Department: Research & Development (R&D) Industry: Food Manufacturing / FMCG / Food Processing Reports To: R&D Manager / Executive Chef / Head of Product Development

Job Summary

The R&D Chef is responsible for developing innovative food products, creating and standardizing recipes, conducting kitchen trials, improving existing products, and ensuring consistent taste, quality, cost-effectiveness, and scalability from kitchen trials to commercial production.

Key Responsibilities1. Product Development & Innovation

• Develop new food products, recipes, menus, sauces, seasonings, marinades, snacks, and ready-to-eat or ready-to-cook products.
• Research food trends, consumer preferences, competitor products, and emerging ingredients.
• Conduct product development trials and optimize taste, texture, aroma, appearance, and overall product quality.
• Adapt chef-created recipes for industrial-scale food manufacturing.

1. Recipe Standardization

• Prepare standardized recipes with accurate ingredient specifications, measurements, and processing instructions.
• Establish cooking methods, preparation procedures, portion sizes, and product specifications.
• Maintain recipe records, trial reports, and product development documentation.
• Ensure product consistency across batches and production locations.

1. Food Costing & Commercialization

• Calculate ingredient costs, recipe costs, yield, wastage, and cost per serving or unit.
• Develop products within approved cost targets and commercial requirements.
• Identify cost-effective alternative ingredients without compromising quality.
• Support production scale-up, pilot batches, and product commercialization.

1. Sensory Evaluation & Quality

• Conduct sensory evaluations and taste panels for new and existing products.
• Evaluate flavor profiles, texture, color, aroma, shelf-life performance, and product stability.
• Work with Quality Assurance (QA) and Quality Control (QC) teams to meet food safety and quality standards.
• Support compliance with applicable FSSAI regulations, labeling requirements, and allergen controls.

1. Production & Cross-Functional Coordination

• Coordinate with Production, QA/QC, Procurement, Packaging, Marketing, and Supply Chain teams.
• Conduct factory trials and troubleshoot product or process-related issues.
• Recommend suitable ingredients, equipment, cooking parameters, and processing methods.
• Support packaging trials, shelf-life studies, and product launch activities.

1. Documentation & Reporting

• Maintain product development files, Bills of Materials (BOMs), Standard Operating Procedures (SOPs), and trial records.
• Prepare sample evaluation reports, product specifications, and cost sheets.
• Track development timelines and report progress against project targets.

Required Qualifications

• Diploma or degree in Culinary Arts, Hotel Management, Food Technology, Food Science, or a related field.
• Relevant culinary training and practical experience in food preparation and recipe development.

Experience

• Typically 2–5 years of relevant experience in culinary operations, food product development, or R&D.
• Experience in food manufacturing, FMCG, QSR, central kitchens, or commercial food production is preferred.

Required Skills

• Strong culinary knowledge and understanding of ingredients and flavor combinations.
• Recipe creation, standardization, and food costing.
• Sensory evaluation and product troubleshooting.
• Knowledge of food processing, preservation, shelf life, and food safety.
• Ability to scale recipes from kitchen trials to commercial production.
• Documentation, analytical thinking, communication, and teamwork.

Key Performance Indicators (KPIs)

• Number of successful new product launches.
• Product development timelines and trial success rate.
• Achievement of target food cost and product margins.
• Product quality, taste consistency, and sensory acceptance.
• Successful production scale-up and commercialization.
• Reduction in ingredient wastage and product defects.

Preferred Candidate: A creative, technically competent chef with a passion for food innovation, recipe development, cost optimization, and translating culinary concepts into commercially viable food products.

Pay: ₹40,000.00 - ₹1,700,000.00 per month

Benefits:

• Food provided

Work Location: In person