Culinary Research & Menu Development Specialist

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

Culinary Enthusiast

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.