Culinary Research

About CYK Hospitalities CYK Hospitalities is a leading F&B consultancy helping entrepreneurs, restaurant chains, hotels, and cafes conceptualise, build, and scale profitable food businesses. Our work ranges from concept development to menu engineering, operational strategy, and brand positioning — delivering innovation backed by market insight and culinary expertise. Position Overview We are looking for a Culinary Enthusiast with a deep passion for food trends, experimentation, and product development. The role involves researching global and regional cuisines, developing new recipes, optimising existing menus, and supporting food brands with creative, cost-effective, and scalable menu solutions. This position is ideal for someone who thinks like a chef, analyses like a consultant, and innovates like a creator. Key Responsibilities - Conduct ongoing menu engineering and cost analysis to ensure the right balance between creativity, taste, and profitability. - Perform culinary R&D to develop and test recipes across diverse cuisines and concepts (QSRs, cafes, fine dining, bars, etc.). - Research food trends, ingredients, techniques, and plating styles relevant to the Indian and international markets. - Collaborate with the concept development team to align menu offerings with the brand story and target audience. - Standardise recipes, portion sizes, and preparation methods to ensure consistency and scalability. - Work closely with vendors and production teams to identify new ingredients and improve sourcing strategies. - Support client projects by creating menu presentations, tasting notes, and innovation sheets. - Assist in menu trials, tastings, and kitchen setups during project execution phases. Skills & Competencies - Strong knowledge of culinary principles, regional and international cuisines, and modern cooking techniques. - Understanding of menu costing, food margins, and operational feasibility. - Ability to turn research insights into marketable and scalable food concepts. - Creative mindset with attention to detail, aesthetics, and sensory experience. - Excellent communication and presentation skills. - Hands-on attitude with a love for experimentation and innovation. Qualifications - Degree/Diploma in Culinary Arts, Hotel Management, or Food Technology. - 2–5 years of experience in culinary R&D, menu development, or restaurant operations (consultancy experience preferred). - Proficiency in recipe documentation, cost calculation, and trend mapping. What We Offer - A platform to innovate and build brands from scratch. - Exposure to multiple F&B formats under expert mentorship. - Creative freedom with structured project ownership. - Opportunity to work with leading chefs, brands, and entrepreneurs in the food industry.