Jr. Application Chef

4 days ago

Gurugram Gurugram India CYK Hospitalities Pvt. Ltd. Full time

Job Description Job description Jr. Chef Application Consulting Key Responsibilities Menu Engineering & Culinary R&D - Conduct ongoing menu engineering and cost analysis to maintain an optimal balance between creativity, taste, and profitability. - Perform culinary research and development to conceptualize, design, test, and refine recipes across diverse cuisines and dining formats (QSRs, cafs, fine dining, bars, etc.). - Research emerging food trends, innovative ingredients, modern cooking techniques, and plating styles relevant to both Indian and international markets. - Create and maintain detailed menu presentations, tasting notes, and innovation sheets for client and internal projects. - Support menu trials, tastings, and kitchen setups during the project execution phase. Concept Development & Execution - Collaborate with the concept development and brand teams to ensure menu offerings align with the brand's story, positioning, and target audience. - Assist in the creation and refinement of new food concepts, menus, and dining experiences for upcoming projects and brand launches. - Develop and implement Standard Operating Procedures (SOPs) for kitchen operations, menu execution, and service standards. Operational Planning & Coordination - Lead kitchen layout design and workflow planning to ensure operational efficiency, safety, and adherence to industry standards. - Standardize recipes, portion sizes, and preparation methods to ensure consistency and scalability across outlets. - Work closely with vendors and supply chain teams to identify new ingredients, manage sourcing strategies, and optimize food costs. Team & Client Engagement - Collaborate with chefs, managers, and operational teams to ensure seamless execution of all culinary projects. - Engage directly with clients to understand requirements, present creative ideas, and deliver customized culinary solutions. - Demonstrate strong leadership, communication, and interpersonal skills to inspire teams and uphold high performance standards. Hiring & Training - Oversee staff and chef hiring for every project, ensuring recruitment aligns with the specific cuisine type, concept, and operational requirements. - Conduct chef trials to evaluate technical skills, culinary creativity, and concept alignment before onboarding. - Support team member hiring for kitchen and service roles based on project scope and concept needs. - Design and implement training programs for new hires to ensure consistency in culinary execution, hygiene practices, and service standards. Quality & Compliance - Maintain high standards of food quality, hygiene, and presentation across all projects. - Ensure full compliance with FSSAI and other food safety and sanitation regulations.

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