Applications Chef (Culinary R&D)
Applications Chef (Culinary R&D)
22
Mumbai, Maharashtra, India
Job Views:
Created Date: 2026-10-29
End Date:
Experience: 4 - 7 years
Salary: 50000
Industry: Food and Beverages
Openings: 1
Primary Responsibilities :
Evaluate imported sauces, pastes, condiments, and specialty ingredients through structured sensory testing.
Develop and implement sensory evaluation methods to assess flavour, aroma, texture, colour, heat, aftertaste, versatility, and ease of use.
Conduct blind comparisons of competing supplier samples and maintain a database of sensory scores and evaluation notes.
Develop 4–6 standardized culinary applications per product, including marinades, cooking sauces, dips, dressings, glazes, and fillings.
Prepare detailed recipes with ingredient quantities, preparation methods, yield, portion sizes, usage rates, and cost per serving.
Test products for suitability in Indian HoReCa kitchens, including heat tolerance, holding time, compatibility with local proteins and vegetables, and taste acceptance.
Evaluate products against sensory quality, landed cost, competitor products, and potential market demand.
Recommend products for customer trials, further development, or rejection based on structured evaluation.
Maintain standardized recipes, application libraries, product evaluation reports, and culinary demonstration kits.
Coordinate with the sales team and brief them on product applications before customer demonstrations.
Work with suppliers to obtain product specifications, samples, technical documents, and relevant product information.
Identify technical, food safety, laboratory, or regulatory questions that require support from food technologists or specialists.
Support customer demonstrations and product trials when required.
Establish repeatable culinary testing methods and documentation processes in a lean working environment.
Experience Requirements:
Minimum 4 years of relevant experience in culinary R&D, product development, applications kitchens, or foodservice product development.
Experience with sauce, condiment, ingredient, flavour, QSR, or central kitchen companies is preferred.
Strong hands-on cooking skills and knowledge of multiple cuisines.
Experience developing standardized recipes, costing sheets, sensory evaluation reports, and product trial documentation.
Knowledge of food ingredients, flavour profiles, product applications, and professional kitchen operations.
Ability to evaluate product quality, consistency, taste, and commercial suitability.
Understanding of food costing, portion control, yield calculation, and application development.
Ability to work independently and establish structured processes in a growing organization.
Strong organizational, analytical, and documentation skills.
Ability to collaborate with suppliers, sales teams, and external kitchen partners.
Interest in Thai, Korean, Mexican, Arabian/Levant, Italian, and Japanese cuisines.
