65 Recipe Development Jobs

You are a Senior PLM Consultant with 4-10 years of experience, specializing in Recipe Development and Specification Management. Your role will involve leveraging your deep functional knowledge of PLM processes, particularly within process industries such as Food & Beverage, Chemicals, and Pharmaceuticals. You are expected to have a solid understanding of end-to-end business processes and the capability to lead functional discussions with stakeholders effectively. Your responsibilities will revolve around implementing and optimizing PLM solutions, focusing on Recipe Development and Specification Management. You will be required to work closely with stakeholders to ensure that the solutions align with business requirements and industry best practices. Additionally, your expertise in SAP PLM or similar platforms will be beneficial in this role. As a Senior PLM Consultant, you will play a crucial role in ensuring compliance with regulatory requirements related to specifications. Your in-depth knowledge of industry standards and regulations will be key in developing solutions that meet these requirements while driving efficiency and innovation. Joining GyanSys Inc. will expose you to cutting-edge projects and provide continuous learning opportunities. You will be part of a collaborative culture that values impact and promotes professional growth. Immediate joiners are preferred, with a requirement to join within 30 days of selection. If you are passionate about digital transformation and eager to contribute to the success of Fortune 500 companies, this role offers an exciting opportunity to make a real impact in the field of PLM consultancy.,

As a Head Pastry Chef specializing in R&D & Product Innovation, you will play a pivotal role in leading our Research & Development Department. Your passion for baking and dessert innovation will drive the creation of new recipes, the enhancement of existing products, and the establishment of seasonal trends across a variety of confectionery items. Your expertise will not only contribute to our expansion across India, UK, UAE, and beyond but also offer exciting prospects for international travel. Your primary responsibilities will include developing innovative recipes for cakes, desserts, pastries, entremets, tarts, croissants, danishes, and more. You will modernize current menu offerings, craft festive and seasonal menus tailored to diverse audiences, meticulously document recipes with precise measurements, and design visually appealing and scalable product concepts. Additionally, you will be tasked with calculating product costs to ensure profitability, conducting recipe trials, creating multimedia content, and supporting training initiatives. Collaborating with marketing and brand teams to successfully launch new products will also be a key aspect of your role. To excel in this position, you should possess a minimum of 3-8 years of professional pastry/bakery experience, along with a profound understanding of baking techniques, ingredients, and product design. Familiarity with French pastries, entremets, and eggless baking would be advantageous. Your creativity, recipe development skills, and attention to detail in documentation, measurement, and costing are essential. Being efficient, organized, and capable of driving innovation independently are qualities we value. Your willingness to experiment and contribute to building a world-class pastry range will be highly appreciated. Working with us will offer you the opportunity to closely collaborate with founders, lead product innovation, and be a creative force within a rapidly growing, multi-brand organization. The potential for international travel as we expand globally, a vibrant and supportive team environment, and the satisfaction of seeing your creations delight customers across numerous outlets are just some of the reasons to join our team. If you are ready to showcase your talent, drive innovation, and be part of an exciting journey in the world of pastry and dessert creation, we invite you to reach out to us by sending your CV along with sample pictures of your work. Join us in shaping the future of confectionery excellence!,

As a key member of the culinary team, you will collaborate closely with the Executive Chef in menu planning, recipe development, and culinary innovation. Your primary responsibilities will include assuming a leadership role in the kitchen, overseeing day-to-day operations, and ensuring seamless service to our guests. You will be expected to supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork. Managing food preparation, cooking, and presentation to meet and exceed quality standards will be a critical aspect of your role. Additionally, you will monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies to maintain optimal kitchen operations. It will be essential for you to ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene. You will also assist in developing and implementing kitchen policies and procedures to enhance overall efficiency and performance. Your active contribution to maintaining a positive and productive kitchen environment will be key to the success of our culinary team.,

You are invited to join our team at a German craft Bakery & Bistro located in Koramangala, Bangalore, with a mission to introduce authentic German bread culture and delicious food to India. Led by our senior Head Chef Anton Reissmueller (73) and a diverse team from various parts of India and the world, we are seeking passionate and dedicated Baristas and coffee enthusiasts, including freshers, to be part of this exciting journey. Your primary responsibilities will include creating a warm and welcoming atmosphere for our customers, preparing and serving a variety of hot and cold beverages, accurately taking orders with attention to customer preferences, developing innovative recipes for coffee, and ensuring the proper functioning of brewing and other equipment. Additionally, you will be expected to adhere to health and safety protocols, provide feedback on new menu items to management, and continually update your knowledge of menu offerings, ingredients, and preparation techniques. Our company ethos revolves around the fusion of German and Indian cultures, providing a conducive, equitable, secure, and enjoyable work environment for our team. We prioritize your well-being, offer appropriate compensation for overtime work, and emphasize personal and professional growth opportunities. We are thrilled to welcome dedicated pastry chefs and pastry assistants, including individuals new to the industry, to be part of our expanding family as we work together to achieve our goals.,

Do you have a strong passion for pushing boundaries in the culinary world Join our curiosity-driven crew at Spild as a Pastry Chef, where you will play a vital role in analyzing the menu and creating delectable recipes to ensure every treat is flawless. This is a part-time, on-site consulting role at Spil'd, with a tenure of 1 month. Our mission is to develop innovative, wellness-driven recipes of exceptional quality. We are seeking a creative individual to help us bring our vision of indulgent smoothies and functional sorbets to life through experimentation, including vegan and dairy-free options. As a Pastry Chef at Spild, your responsibilities will include overseeing all aspects of production, such as ingredient sourcing, recipe development, and quality control. You will also lead product innovation initiatives by researching market trends, exploring new ingredients and techniques, and introducing exciting offerings to our menu. The ideal candidate will have a proven track record in culinary roles, particularly in bakery and pastry production. Experience in sorbet and ice cream production is a strong advantage. You should align with Spild's vision of delivering a wellness experience to customers, be adaptable, possess a learning mindset, and have an obsession with perfection and attention to detail. Knowledge of food safety and sanitation regulations is essential, along with creativity and a willingness to lead various production activities. At Spild, you will enjoy perks such as unlimited tastings and an environment that encourages your creativity to flourish. Embrace the freedom to explore and innovate with our unique culinary offerings!,

The Sous Chef plays a vital role in the Food Production department of a restaurant or hotel. You will be responsible for overseeing the food production process and managing the kitchen staff. Working closely with the Executive Chef, you will ensure that the kitchen runs smoothly and efficiently. Your key responsibilities will include supervising and training kitchen staff, assisting in menu planning and recipe development, and ensuring that all food is prepared to the highest quality standards while adhering to food safety regulations. You will also manage inventory, order supplies, monitor kitchen equipment, and develop relationships with vendors and suppliers. Additionally, you will be involved in planning and executing special events and functions, maintaining a clean and organized kitchen, and staying current with industry trends and cooking techniques. Administrative tasks such as scheduling and budgeting may also be part of your responsibilities. To qualify for this role, a culinary degree or equivalent certification is preferred, along with several years of experience in a commercial kitchen setting. Strong leadership and communication skills are essential, as well as in-depth knowledge of food safety regulations and kitchen sanitation practices. Experience in menu planning, recipe development, and food costing is required, along with excellent organizational and time-management skills. You should be able to work under pressure in a fast-paced environment and have proficiency in computer applications like MS Office and kitchen management software. In summary, as a Sous Chef in the Food Production department, you will be a critical member responsible for managing kitchen staff, ensuring high-quality food production, and collaborating closely with the Executive Chef on menu planning and events. The ideal candidate will possess a strong background in food production, exceptional leadership and communication abilities, and a dedication to food safety and sanitation.,

As a Corporate Chef at Flax - Healthy Living in Mumbai, you will play a vital role in revolutionizing food practices by crafting innovative and nutritious menus. Your primary responsibilities will include supervising kitchen operations, training kitchen staff, and upholding top-notch food standards to promote wellness and healthy living. To excel in this role, you must possess culinary expertise in curating healthy menus, along with prior experience in kitchen management and staff training. A deep understanding of food safety and sanitation regulations is crucial, alongside exceptional menu planning and recipe development skills. Your strong organizational and leadership capabilities will be key in ensuring the smooth functioning of the kitchen. Your success in this position will also hinge on your excellent communication and interpersonal skills, enabling you to collaborate effectively with team members and deliver exceptional service. The ability to thrive in a dynamic and fast-paced environment is essential, as is a certification from a culinary institute, which would be considered a valuable asset. If you are passionate about promoting wellness through food and are eager to make a difference, we welcome you to join our team at Flax - Healthy Living.,

The role of Bakery Chef at Abhi Institute of Hotel Management in Dwarka is a temporary on-site position where you will be responsible for various baking tasks. Your duties will include creating new recipes, ensuring the quality and freshness of baked goods, and collaborating with the kitchen team to meet customer demands. To excel in this role, you should possess skills in baking, pastry making, and dessert preparation. A strong knowledge of food safety and sanitation practices is essential. Creativity in recipe development and presentation will be key to success. The ability to work effectively in a fast-paced kitchen environment, attention to detail, and organizational skills are also required. As a Bakery Chef, excellent time management and multitasking abilities are crucial. Being a team player with good communication skills will help you collaborate effectively with your colleagues. A certification or diploma in Bakery and Confectionery will be an advantage in this role. If you are passionate about the art of baking and are looking to showcase your skills in a dynamic educational environment, this temporary Bakery Chef position at Abhi Institute of Hotel Management could be the perfect opportunity for you.,

As a Sous Chef in the Food Production department of a restaurant or hotel, your primary responsibility will be to oversee the food production process and manage the kitchen staff. You will collaborate closely with the Executive Chef to ensure the smooth and efficient operation of the kitchen. Your key responsibilities will include supervising and training kitchen staff, assisting in menu planning and recipe development, and ensuring that all food is prepared to the highest quality standards while adhering to food safety regulations. Additionally, you will manage inventory, coordinate equipment maintenance, cultivate relationships with vendors, and plan special events like banquets and catering services. To excel in this role, you should ideally possess a culinary degree or equivalent certification, along with several years of experience in a commercial kitchen environment. Strong leadership and communication skills are essential, as is a deep understanding of food safety regulations and kitchen sanitation practices. Proficiency in menu planning, recipe development, and food costing, as well as excellent organizational and time-management abilities, will also be crucial. In summary, the Sous Chef plays a pivotal role in the Food Production department, ensuring the efficient management of kitchen operations, maintaining high-quality food production, and collaborating with the Executive Chef on menu planning and event coordination. The ideal candidate will bring a wealth of experience in food production, strong leadership qualities, effective communication skills, and a steadfast commitment to food safety and sanitation standards.,

As an innovative food ingredients manufacturer based in Mohali, Punjab, Valcore Foods is dedicated to creating high-quality fruit/vegetable pastes and sauces for global culinary and QSR companies. We are currently looking for a skilled food technologist specializing in New Product Development, particularly in the area of sauces. Candidates with prior experience in the culinary/condiments industry will be prioritized for this position. Your responsibilities will include developing new recipes and processes for a variety of products such as sauces, chutneys, jams, and spreads. You will also be involved in managing research projects aimed at addressing specific challenges in processing and product development, as well as optimizing manufacturing processes at the factory level. Additionally, you may work on projects related to vegetable fermentation and phytochemical extraction. To excel in this role, you should possess advanced knowledge of quantitative analysis using spectrophotometry, as well as qualitative analysis techniques involving GC, HPLC, and similar tools. Familiarity with the latest food processing concepts and technologies is also essential for success in this position. The ideal candidate will hold an advanced degree in either Food Science and Technology, Microbiology, or Biochemistry. This is a full-time position based in Mohali, Punjab, requiring a day shift schedule. Candidates must have a Master's degree and a minimum of 2 years of relevant work experience. The application deadline for this position is 25/04/2025, with an expected start date of 07/05/2025. Relocation to Mohali, Punjab, is preferred for this role.,

As a Commercial Chef at Bayfield Food Ingredients, you will play a crucial role in demonstrating the versatility and application of our high-quality food ingredients. Your primary responsibilities will include conducting live product demonstrations for customers, potential clients, and channel partners, showcasing the various applications of our products. You will also be responsible for providing product training to channel partners, creating innovative recipes using our ingredients, and engaging directly with customers to gather feedback and support product adoption. Your expertise in culinary innovation and passion for ingredients will be key assets in this role. To qualify for this position, you should possess a Diploma or Degree in Hotel Management and have a minimum of 2-3 years of hands-on experience in a hot kitchen environment. Previous experience in B2B sales or working with food ingredients in a B2B setting will be advantageous. You should demonstrate exceptional culinary skills, a strong understanding of various cooking techniques, and creativity in recipe development. Excellent presentation and communication skills are essential, as you will be required to perform in front of groups and engage effectively with customers and partners. Strong interpersonal skills, the ability to understand customer needs, and a self-motivated approach to work are also crucial for success in this role. Additionally, a willingness to travel locally and occasionally out of station for demonstrations and training is required. Working at Bayfield Food Ingredients offers you the opportunity to work with high-quality, innovative food ingredients, professional growth prospects, and a collaborative work environment. We provide a competitive salary and benefits package to our employees, ensuring a rewarding and fulfilling career experience. If you are passionate about culinary innovation and eager to showcase the potential of food ingredients, we encourage you to apply for this exciting opportunity.,

Lead kitchen operations and supervise all Commis chefs Handle planning and execution of multi-cuisine menus (Indian, Continental, Bakery) Ensure timely preparation, presentation, and portion control

Lead kitchen operations and supervise all Commis chefs Handle planning and execution of multi-cuisine menus (Indian, Continental, Bakery) Ensure timely preparation, presentation, and portion control Coordinate procurement, storage Required Candidate profile Reports to: Operations Manager Qualification: Hotel Management graduate or equivalent culinary diploma Experience: 4-6 years in multiple cuisine kitchens in hotels/resorts

Educational Requirements Master Of Comp. Applications,Master Of Engineering,Master Of Science,Master Of Technology,Bachelor Of Comp. Applications,Bachelor Of Science,Bachelor of Engineering,Bachelor Of Technology Service Line Engineering Services Responsibilities Key Responsibilities :1. Support the SAP Recipe Development solution by replicating the reported issues and providing solution.2. Work closely with technical resources to drive the execution of solution.3. Test the solution and provide knowledge transfer to L2 support team and regression testing team.Technical Experience :1. SAP PLM, SAP Recipe Development (specifications, recipes, label sets, BOMs) preferably for Food & Beverages client.2. Thorough understanding of the standard solution.3. Should have worked on functional design documents for enhancements.Roles & responsibilities Additional Responsibilities: Ability to develop value-creating strategies and models that enable clients to innovate, drive growth and increase their business profitability Good knowledge on software configuration management systems Awareness of latest technologies and Industry trends Logical thinking and problem solving skills along with an ability to collaborate Understanding of the financial processes for various types of projects and the various pricing models available Ability to assess the current processes, identify improvement areas and suggest the technology solutions One or two industry domain knowledge Client Interfacing skills Project and Team managementAdditional information(Optional) Technical and Professional Requirements: 1) DMS, ECTR or2) Recipe Development or3) Engineering Record/Change Record or4) SAP VC/AVC or5) SAP ABAP with Webdynpro Preferred Skills: Technology-PDM / PLM-PDM / PLM - ALL

Indian & Tandoor Cooking Takes care of daily food preparation; meet standard & quality set Maintain Hygiene standards Deal with deliveries and stock rotation Follow instructions & recommendations from immediate superiors to complete daily tasks. . Required Candidate profile Experience of working in high volume Indian/Tandoor kitchen for a year in the same designation. Hotel Management Graduates/Craft course/ Diploma holders welcome.

The role of a CDP for Continental Cuisine involves leading the preparation and presentation of Continental dishes, overseeing junior staff, and playing a crucial role in maintaining taste consistency and kitchen efficiency. Your main responsibilities will include planning and preparing Continental dishes according to the menu, supervising kitchen assistants and commis chefs, ensuring high standards of hygiene and cleanliness, managing portion control and stock rotation, as well as contributing to the development of new recipes. To be successful in this role, you should have at least 3 years of experience in Continental cuisine, possess the ability to work well under pressure and handle multiple tasks simultaneously, and demonstrate strong culinary and leadership skills. This is a full-time, permanent position with benefits such as provided food, Provident Fund, day shift schedule, and a performance bonus. The work location is in person.,

The Chef Cook position is a full-time on-site role located in Ahmedabad. As a Chef Cook, your responsibilities will include preparing, cooking, and presenting dishes to the highest standards. Your daily tasks will involve menu planning, managing kitchen staff, ensuring kitchen cleanliness, and maintaining high levels of hygiene and food safety. Additionally, you will be required to coordinate with suppliers, manage inventory, and ensure the timely execution of orders. To excel in this role, you should possess strong culinary skills, including cooking techniques and food presentation. Menu planning and recipe development experience are also essential. Kitchen management skills, such as staff supervision and inventory management, will be crucial. Knowledge of food safety, hygiene regulations, and kitchen cleanliness standards is a must. The ability to work in a fast-paced environment, manage multiple tasks efficiently, and demonstrate excellent organizational and time management skills are key for success in this role. Relevant certifications in culinary arts, food safety, or related fields would be advantageous. Previous experience in a similar role is preferred.,

• Role Summary: 1. Product Development and Commercialization. Prototype preparation in lab for Standardization of recipes as per product brief given. Cooking validation studies for new products. Feasibility study for new products on line and Commercialization in different plants. Line trials conduction for new product before commercial production and records Line product yield study for costing. New Raw material or raw material from new vendor analysis and reports Raw material evaluation, specs review for new product development. Updating ops team on new projects 2. NPD/Existing products: Ensure that NPD projects are delivered within timeline Liaising with Projects, Marketing, SCM, M&E & Packaging team for various outputs required for business at the time of the NPD trials, planning, agreement, stabilization, material scheduling, and finalization of process loss for different products. Supporting in developing process, introduce new technologies, selecting & commissioning of equipment, organize trials, and organize documentation & validation to get the site approved & thereafter commercialization of projects. • Qualification & Experience: Food technologist (CFTRI or equivalent) Added advantage if the candidate has an exposure in Frozen Food Commercialization. Should be comfortable working in cross functional groups. The person appointed will not have any direct reports and will work through other departments or vendors team. Some exposure in this kind of working will be of an added advantage. Should be willing to travel extensively 3 - 5 years work experience in the packaged food industry within R&D/NPD departments.

This is a full-time, on-site role for an Indian Executive Chef located in Gurugram. As the Indian Executive Chef, you will be responsible for overseeing all kitchen operations to ensure the preparation and presentation of high-quality Indian cuisine. Your duties will include menu planning, recipe development, inventory management, and maintaining food safety and hygiene standards. Additionally, you will lead, train, and manage kitchen staff, working closely with management to provide an exceptional dining experience for guests. To excel in this role, you should possess strong skills in Indian cuisine, covering both traditional and modern cooking techniques. Experience in menu planning, recipe development, and culinary creativity is essential. Proficiency in inventory management and cost control is required to effectively manage kitchen resources. Your excellent leadership and team management skills will be crucial in guiding kitchen staff towards success. Adherence to food safety and hygiene standards is a non-negotiable aspect of this position. Strong organizational and time management skills are necessary to handle the demands of the role, which often involves working under pressure in a fast-paced environment. A Degree or Diploma in Culinary Arts or a related field is preferred for this position. Prior experience as an Executive Chef or in a similar leadership role in a reputable restaurant would be an advantage. If you are passionate about Indian cuisine, possess the required culinary skills, and thrive in a leadership role within a dynamic kitchen environment, we invite you to consider joining our team as an Indian Executive Chef in Gurugram.,

The Sous Chef Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, working effectively with the team, and having a passion for both traditional and contemporary baking techniques. The incumbent must be an excellent trainer, capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment. Key Responsibilities include coordinating closely with the Pastry Chef to execute the bakery vision and meet production timelines, leading and supervising a bakery team, providing hands-on training and mentoring, maintaining consistency and quality across all bakery items including artisanal breads and baked goods, demonstrating expertise in both old-world classic recipes and modern bread-making techniques, ensuring that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning, innovating and developing new recipes and product lines in collaboration with the culinary leadership, overseeing inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team, enforcing high standards of hygiene, food safety, and equipment cleanliness across all bakery operations, contributing to planning and execution of special menus, themed events, and promotional offerings, keeping wastage under control and ensuring cost-effective production without compromising on quality, upholding documentation standards for recipes, training material, and SOPs, and ensuring smooth functioning of bakery equipment and coordinating timely maintenance with engineering. Qualifications & Experience required for this role include a Degree or Diploma in Hotel Management; Bakery & Confectionery from a recognized institution, 8-10 years of experience in bakery kitchen, with at least 3-4 years in a leadership or sous chef role, current employment in a high-volume pastry/bakery setup (e.g., luxury hotel, fine-dining establishment, or premium patisserie), deep knowledge of breads and exposure to contemporary global baking trends, excellent training and team-building skills, capable of nurturing talent within the bakery team, strong communication, planning, and time-management skills, and commitment to innovation, quality, and guest satisfaction.,

Job Description: Local Ferment Co is a new-age beverage brand based in Bengaluru, dedicated to crafting India's CLEANEST beverages such as Kombucha, Ginger Ale, and Shrub Soda (fruit-based). As a Head Brewer at Local Ferment Co, you will play a crucial role in overseeing the brewing process, monitoring fermentation, developing recipes, sourcing ingredients, ensuring quality control, and managing the team. This full-time on-site position requires a Head Brewer who is passionate about working in a non-alcoholic space. It is important to note that this role is distinct from the alcoholic beverage industry, focusing on products like Kombucha and other non-alcoholic beverages. Prior experience in brewing Kombucha and similar beverages is highly preferred for this role. Key Responsibilities: - Supervise the daily brewing operations, which includes recipe development, sourcing ingredients, managing fermentation, maintaining batches, and ensuring quality control across all products. - Collaborate with the management team to create new flavors and maintain consistent quality standards. - Procure and oversee the management of brewery equipment and inventory. - Work towards optimizing beverage costs and adhere to hygiene Standard Operating Procedures (SOPs). - Keep accurate records of batch details, costs, and damages using Excel. - Coordinate effectively with the sales team to predict monthly production requirements and budget accordingly. If you are a passionate Brewer with expertise in non-alcoholic beverages and are eager to contribute to the innovative beverage offerings at Local Ferment Co, we encourage you to apply for this exciting opportunity.,

The Executive Pastry Chef position is a full-time, on-site role located in Gandhinagar. As the Executive Pastry Chef, you will be responsible for overseeing bakery operations, preparing a variety of baked goods, and developing new and innovative 100% vegetarian recipes. Your daily tasks will include managing pastry kitchen staff, ensuring high-quality food preparation, and maintaining a clean and organized kitchen. You will also collaborate closely with the culinary team to deliver a cohesive and exceptional dining experience for guests. To excel in this role, you should possess Bakery, Baking, and Food Preparation skills along with Cooking and Culinary expertise. Strong leadership and team management abilities are essential, as well as attention to detail and creativity in recipe development. An excellent understanding of food safety and sanitation standards is crucial. A Diploma or degree in Pastry Arts, Baking, Culinary Arts, or a related field is required. Prior experience in a high-volume, fine-dining establishment would be advantageous. If you are passionate about pastry, possess the necessary skills and qualifications, and thrive in a dynamic culinary environment, we invite you to apply for this rewarding position of Executive Pastry Chef.,

You are a skilled R&D professional in the food industry who will be responsible for developing new food products, improving existing products, and ensuring compliance with food safety and quality standards. Your key responsibilities will include creating innovative food products across various categories, conducting market research, analyzing consumer insights, and experimenting with new ingredients and flavors. You will also be tasked with improving existing products" taste, texture, and nutritional value. Additionally, you will be responsible for creating and refining recipes for new and existing products, ensuring scalability and cost-effectiveness. You must guarantee that all products meet food safety and quality standards, collaborate with the quality assurance team to implement HACCP and other quality control measures, and identify and source high-quality ingredients for new product development. Furthermore, you will conduct sensory panels to evaluate product taste, texture, and appearance, gather feedback from sensory panelists, and incorporate it into product development. Your expertise should include developing innovative packaging solutions to enhance product shelf life and maintain quality, as well as a strong understanding of shelf-life testing protocols and regulatory requirements. You must ensure that products comply with food labeling regulations and industry standards, staying up-to-date with changing regulations and industry trends. The requirements for this position include a Bachelor's/Master's degree in Food Science, Food Technology, or a related field, proven experience in food product development and R&D, strong knowledge of food safety, quality control, and regulatory compliance, excellent sensory evaluation and product testing skills, ability to work in a fast-paced environment and meet deadlines, and strong communication and collaboration skills. This is a full-time job, and the work location is in person. You should be willing to commute or relocate to Ahmedabad, Gujarat, with an employer-provided relocation package preferred.,

Pastry Cook creates and prepares a wide variety of baked goods, including pastries, desserts, and other sweets , often working under the supervision of a Pastry Chef. They follow recipes, ensure food safety, and maintain a clean workspace. Responsibilities may also include decorating baked goods, managing inventory, and even developing new recipes. Key Responsibilities: Baking: Preparing a variety of pastries, desserts, and other baked goods according to recipes and standards. Decorating: Applying icings, toppings, and other decorations to enhance the visual appeal of baked goods. Ingredient Preparation: Measuring, mixing, and preparing ingredients for baking. Equipment Operation: Utilizing baking equipment, including ovens, mixers, and other kitchen tools. Food Safety and Sanitation: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards. Inventory Management: Monitoring and ordering necessary supplies and ingredients. Following Recipes and Instructions: Accurately following recipes and instructions, and making adjustments as needed. Assisting the Pastry Chef: Supporting the Pastry Chef in various tasks, including recipe development and staff training. Skills and Qualifications: Baking Expertise: Strong knowledge of baking techniques, pastry-making processes, and different types of doughs and batters. Creativity: Ability to decorate and present baked goods in an appealing and artistic way. Attention to Detail: Precision in measuring ingredients, following recipes, and maintaining consistent quality. Organizational Skills: Ability to manage time effectively, prioritize tasks, and maintain a clean workspace. Teamwork: Collaborating effectively with other kitchen staff. Physical Stamina: Ability to stand for extended periods and perform physically demanding tasks. Food Safety Knowledge: Understanding of food safety and sanitation regulations.

The Indian Chef role at the resort involves planning, preparing, and presenting authentic Indian cuisine for guests. Your creativity and expertise in regional Indian dishes will be vital in maintaining high standards of food quality, hygiene, and presentation. Your key responsibilities will include preparing a variety of traditional and contemporary Indian dishes, planning menus in consultation with the Executive Chef, supervising kitchen staff, ensuring hygiene standards, monitoring inventory levels, developing new recipes, and coordinating with other chefs for smooth kitchen operations. Handling guest feedback and making adjustments to dishes when necessary to meet guest expectations will also be part of your role. To excel in this role, you should have 3-5 years of experience as an Indian Chef in hotels or resorts, in-depth knowledge of North Indian, South Indian, or regional specialties, experience with tandoor ovens and traditional Indian cooking techniques, good leadership and communication skills, and the ability to work under pressure while maintaining consistency in taste and presentation. A certification or diploma in Culinary Arts is preferred for this full-time position. Benefits include food provided, day shift schedule, and a performance bonus. The work location is in person.,