Head Chef

21 hours ago

Raipur, Chhattisgarh, India Shri Bajrang Alliance Full time ₹ 9,00,000 - ₹ 12,00,000 per year

Job Title: Head Chef NPD (Indian Cuisine)

Department: New Product Development (NPD)

Location: Raipur

Reports to: Director

Job Summary:

We are seeking a highly skilled and innovative Head Chef who will lead our New Product Development (NPD) and bring creativity, expertise, and passion for food to our Raipur facility. This role offers an excellent opportunity for a chef with strong experience in Indian Cuisine and frozen food development to contribute to building our product portfolio and delighting millions of customers.

Roles & Responsibilities

  • Lead New Product Development (NPD) for frozen food products – from concept to commercialization.
  • Innovate and develop recipes across North Indian, South Indian, Regional, Fusion, and Contemporary cuisines.
  • Conduct product trials, taste profiling, and ensure consistency in flavor, texture, and quality.
  • Collaborate with R&D, Quality, and Production teams to translate recipes into large-scale frozen food manufacturing.
  • Maintain high standards of hygiene, safety, and food quality compliance.
  • Document recipes, processes, and standard operating procedures for production efficiency.
  • Stay updated with food trends, market demands, and consumer preferences to drive innovation.
  • Train, mentor, and guide kitchen/R&D staff to maintain culinary excellence.
  • Coordinate product presentations, tastings, and promotional food events.

Key Skills & Competencies

  • Strong expertise in Indian Cuisine (regional & modern variations).
  • Hands-on experience in recipe development and frozen/processed food adaptation.
  • Excellent skills in cooking, plating, taste profiling, and product innovation.
  • Knowledge of food safety, HACCP, and FSSAI guidelines.
  • Creativity with the ability to balance authenticity and innovation.
  • Strong communication, leadership, and team management skills.

Qualifications & Experience

  • Degree/Diploma in Culinary Arts/Hotel Management/Food Technology preferred.
  • 8–12 years of professional culinary experience, including 5+ years in a senior role.
  • Experience in frozen food industry, food processing, or large-scale catering/QSR preferred.
  • Proven track record in new product development and recipe innovation.

Preferred Skills:

  • Exposure to NPD or R&D in a food manufacturing/FMCG company.
  • Familiarity with ingredient functionalities, food costing, and basic food technology.

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