Culinary Research

About CYK HospitalitiesCYK 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 OverviewWe 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 ResponsibilitiesConduct 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 & CompetenciesStrong 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.QualificationsDegree/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 OfferA 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.