Job Description-

• Menu planning as per chain outlet cooking processes of central production.
• Product development with fixed recipe system, fixed frozen ingredients mastery and taste consistency.
• Converting a single recipe to bulk and al-la-carte model, scalable product without compromising on final quality keeping customer first approach in mind.
• Complete responsibility to ideate, create and execute menus for multiple cuisines (North Indian, Italian, Mexican, South Indian, Mediterranean, European, Pan Asian)
• Determining the exact cooking process with a timer system and measuring portion automation.
• Executing Trials of food across India, as per consulting projects
• Top-notch culinary expertise- Bringing in innovation, ideas, and USP recipes, developing variations in dishes, etc.
• Creating and training kitchen SOPS- checklist, Kitchen manuals menu Portioning, Packaging, plating standards.
• Creating recipe standard documents and costing SOP
• Kitchen team selection and Conducting Kitchen team training.
• Client management and internal team management.
• Restaurant audits and quality check.
• Making Utensil list required for cuisine, equipment list, required kitchen plan, packaging BOQ, sizes, and quantities.
• Consulting the clients about their kitchen planning, recipes, menu, etc in depth.
• Quality analysis of DNY standards of working in menu and food costing documentation.
• Quality check of menu and analysis of existing restaurants, conducting audits and preparing reports of their current performance.
• Training and quality analysis of restaurant staff.

Skills Required-

• 7+ Years in product development in different cuisines.
• Worked in brands like Socials/ Rebel foods / freshmenu / swiggy / Box 8 etc.
• Central kitchen experience, knowledge and cooking systems.
• Team handling for recipe training as a major skill set.

Perks-

1. Exposure in various regions of India for exposure in consulting and trials.

2. Travel and Accommodation for outstation projects.

3. Exposure to work on different consulting segments like cloud kitchens, QSR's, lounge Bars, Cafes and thematic restaurants.

4. Innovative conceptualization and incentives on innovations.