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.