Job Title: Head Chef – Research, Development & Manufacturing
Job Overview
We are seeking a highly skilled and innovative Head Chef to lead the culinary operations and product development for our frozen food manufacturing facility. The ideal candidate will possess deep expertise in authentic Kerala Malabar Cuisine and broader Indian Cuisines. A strong command of Global Cuisines is highly desirable and will be recognized with additional performance-based incentives.
Unlike a traditional restaurant role, this position requires a chef who understands the science of food preservation, recipe standardization, and industrial scaling, ensuring that traditional flavors remain uncompromised from the production line to the consumer's plate.
Key Responsibilities
- Menu & Product Development: Design, develop, and perfect high-quality frozen meal recipes, focusing heavily on authentic Malabar and regional Indian dishes.
- Industrial Scaling: Translate small-batch kitchen recipes into large-scale manufacturing formulas without losing flavor profile, texture, or authenticity.
- Global Fusion & Expansion (Incentive-Eligible): Introduce and adapt popular Global Cuisines for the frozen food market to diversify our brand portfolio.
- Quality Assurance & Shelf-Life Testing: Collaborate with food technologists to conduct shelf-life testing, freeze-thaw stability analysis, and sensory evaluations.
- Standardization & Documentation: Create strict Standard Operating Procedures (SOPs), yield sheets, and precise ingredient specifications for production teams.
- Cost Control: Optimize recipes for food costing, ingredient sourcing, and waste reduction while maintaining premium quality standards.
- Compliance & Safety: Ensure all culinary processes align with food safety standards (such as FSSAI, HACCP, or ISO certifications).
Required Skills & Qualifications
- Culinary Expertise: Exceptional, proven mastery of Malabar cuisine (e.g., authentic biryanis, pathiris, curries, and seafood preparations) and mainstream Indian culinary traditions.
- Experience: Minimum of 2–8 years of experience as a Head Chef or Executive Sous Chef. Experience in a food manufacturing, FMCG, or central kitchen environment is highly preferred.
- Leadership: Strong team management skills to train and oversee kitchen and production staff.
- Education: Degree or Diploma in Culinary Arts, Hotel Management, or Food Science is preferred.
What We Offer
- Competitive base salary.
- Special Incentive Package: Additional financial rewards and bonuses for successfully developing and launching market-ready Global Cuisine product lines.
- Standard manufacturing shift hours (more predictable than traditional restaurant hospitality hours).
Pay: ₹40,000.00 - ₹80,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
Work Location: In person
