Job Description
Dil Brands is a company that creates and operates virtual brands focused on fulfilling daily meal requirements in India. Through its virtual brands, Dil Brands helps small and medium-sized restaurants increase their asset and resources utilization.
We are seeking an experienced and innovative Process-Driven hands-on Asst R&D Chef , to join our culinary team.
The ideal candidate being a graduate in Hotel Management, needs to combine a passion for food innovation with a strong focus on developing and implementing efficient culinary processes . This role involves research and development efforts to create new recipes, products, and menu items while optimizing production processes for scalability and consistency .
Job Description:
• Research and development initiatives to create new recipes, menu items, and food products with the given target cost assigned by the Brand Curation team.
• Collaborate with cross-functional teams, including culinary, marketing, and production, to understand market needs and align product development accordingly.
• Design and conduct experiments to test and refine recipes, ensuring taste, quality, and consistency meet company standards.
• Develop and document standardized culinary processes and procedures for efficient production and scale-up.
• Creation of recipes which would work better after blast freezing and check the shelf life study of the product on how the product performs after different days.
• Creating recipes/ products only to make the end product user (Restaurant Partner cook) regenerate the product easily without any errors.
• Source and evaluate ingredients, considering quality, cost, and availability, to optimize recipes and maintain profitability.
• Work closely with production teams to implement and streamline right recipe handover & culinary processes in manufacturing environments.
• Stay updated on industry trends, emerging food technologies, and new ingredients to drive innovation in product development.
• Conduct sensory evaluations and gather feedback to iterate and improve recipes and products.
• Requirements:
• Bachelor’s degree in Hotel Management ; advanced degree preferred.
• 2 + years of experience in culinary research and development, preferably in a food manufacturing or hospitality environment.
• Expertise and comprehensive knowledge of all Indian cuisines , including regional variations , spices, cooking techniques, and cultural nuances.
• Proven track record of developing successful recipes or food products with a strong understanding of flavor profiles, food chemistry, and ingredient functionality.
• Expertise in developing and implementing standardized processes in a production environment.
• Strong project management skills with the ability to multitask and prioritize in a fast-paced setting.
• Excellent communication and collaboration abilities to work effectively within cross-functional teams.
• Creative thinking combined with a methodical approach to problem-solving
We are seeking an experienced and innovative Process-Driven hands-on Asst R&D Chef , to join our culinary team.
The ideal candidate being a graduate in Hotel Management, needs to combine a passion for food innovation with a strong focus on developing and implementing efficient culinary processes . This role involves research and development efforts to create new recipes, products, and menu items while optimizing production processes for scalability and consistency .
Job Description:
• Research and development initiatives to create new recipes, menu items, and food products with the given target cost assigned by the Brand Curation team.
• Collaborate with cross-functional teams, including culinary, marketing, and production, to understand market needs and align product development accordingly.
• Design and conduct experiments to test and refine recipes, ensuring taste, quality, and consistency meet company standards.
• Develop and document standardized culinary processes and procedures for efficient production and scale-up.
• Creation of recipes which would work better after blast freezing and check the shelf life study of the product on how the product performs after different days.
• Creating recipes/ products only to make the end product user (Restaurant Partner cook) regenerate the product easily without any errors.
• Source and evaluate ingredients, considering quality, cost, and availability, to optimize recipes and maintain profitability.
• Work closely with production teams to implement and streamline right recipe handover & culinary processes in manufacturing environments.
• Stay updated on industry trends, emerging food technologies, and new ingredients to drive innovation in product development.
• Conduct sensory evaluations and gather feedback to iterate and improve recipes and products.
• Requirements:
• Bachelor’s degree in Hotel Management ; advanced degree preferred.
• 2 + years of experience in culinary research and development, preferably in a food manufacturing or hospitality environment.
• Expertise and comprehensive knowledge of all Indian cuisines , including regional variations , spices, cooking techniques, and cultural nuances.
• Proven track record of developing successful recipes or food products with a strong understanding of flavor profiles, food chemistry, and ingredient functionality.
• Expertise in developing and implementing standardized processes in a production environment.
• Strong project management skills with the ability to multitask and prioritize in a fast-paced setting.
• Excellent communication and collaboration abilities to work effectively within cross-functional teams.
• Creative thinking combined with a methodical approach to problem-solving
💡 Quick Summary
Seeking a career-building opportunity? The Assistant R&D Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in New Delhi offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
