Jr. Application Chef

About CYK Hospitalities

CYK Hospitalities is a leading F&B consultancy helping entrepreneurs, restaurant chains, hotels, and cafes conceptualize, 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.

Key Responsibilities:

Menu Engineering & Culinary R&D

• Conduct ongoing menu engineering and cost analysis to maintain the right balance between creativity, taste, and profitability.
• Perform culinary research and development to design, test, and refine recipes across diverse cuisines and dining concepts.
• Research food trends, ingredients, cooking techniques, and plating styles relevant to both Indian and international markets.
• Create and maintain menu presentations, tasting notes, and innovation sheets for client and internal projects.
• Support menu trials, tastings, and kitchen setups during the project execution phase.

Concept Development & Execution

• Collaborate with the concept development and brand teams to ensure that menu offerings align with the overall brand story, positioning, and target audience.
• Assist in creating and refining new food concepts, menus, and dining experiences for upcoming projects and brands.
• Develop and implement standard operating procedures (SOPs) for kitchen operations, menu execution, and service standards.

Operational Planning & Coordination

• Lead kitchen layout design and planning, ensuring workflow efficiency, safety, and adherence to industry standards.
• Standardize recipes, portion sizes, and preparation methods to ensure consistency and scalability across outlets.
• Work closely with vendors and supply chain teams to identify new ingredients, negotiate sourcing strategies, and optimize costs.

Team & Client Engagement

• Collaborate with chefs, managers, and operational teams to ensure smooth execution of culinary projects.
• Participate in hiring, training, and mentoring of junior chefs and kitchen staff.
• Interact directly with clients to understand requirements, present ideas, and deliver tailored culinary solutions.
• Demonstrate strong leadership, communication, and interpersonal skills to motivate teams and maintain high performance standards.

Quality & Compliance

• Maintain high standards of food quality, hygiene, and presentation across all projects.
• Ensure compliance with FSSAI and other food safety regulations.

Key Responsibilities:

- Strong communication and leadership skills

- Ability to work effectively in a team environment

- Excellent culinary skills and knowledge of multiple cuisines

- Strong attention to detail and commitment to quality

- Ability to innovate and elevate our offerings

- Strong training and mentoring skills.

Qualifications :

Bachelor's degree in Hotel Management or a related field.

Proven experience as a chef with exposure to multiple cuisines.

Strong creative and innovative skills in food and restaurant concept development.

Excellent planning, organisational, and problem-solving abilities.

Ability to work collaboratively in a dynamic team environment.

Passionate about food and the restaurant business.

What We Offer:

An opportunity to work with a leading hospitality group known for its innovative concepts.

A collaborative and supportive work environment.

Competitive salary and benefits package.

Professional development and growth opportunities.