Role Overview We’re looking for a Chef-Founder who can own both product development and kitchen operations from day one. You’ll lead recipe innovation, manage production, and help shape our culinary identity as we scale. This role demands a mix of creativity, process, and entrepreneurial drive. You’ll start hands-on — developing recipes, cooking, setting standards — and gradually build your own kitchen team as operations expand. Key Responsibilities Develop, test, and refine recipes suited for modern Indian tastes and nutritional balance Run daily kitchen operations and oversee production quality Work closely with the founding team and nutritionists on menu planning and cost structures Standardize recipes and create scalable SOPs for future kitchens Innovate based on customer feedback, market trends, and operational feasibility Manage ingredient sourcing, inventory, and vendor relations Ensure hygiene, efficiency, and consistency across all kitchen functions Who You Are Graduate from a recognized culinary school 4+ years of professional experience in multi-cuisine or modern Indian kitchens Passionate about developing new dishes and optimizing for nutrition, taste, and freshness Capable of managing a kitchen independently while experimenting and iterating Entrepreneurial mindset — hands-on, self-driven, and excited to grow something from zero Knowledge of food costing, preservation, and production scaling is a plus What You Get Co-Founder title and a small equity stake in the company Base salary to start, with potential for significant upside as we scale Freedom to create, experiment, and define our product direction The chance to shape the culinary foundation of a fast-growing food-tech brand
Role Description We’re looking for a chef who can build and run our kitchen from the ground up - from crafting innovative, balanced recipes to managing daily production and quality. You’ll be responsible for both R&D and execution, ensuring that every meal is delicious, consistent, and ready to scale as we grow. Key Responsibilities Develop and test recipes that are balanced, flavorful, and production-ready Handle all day-to-day kitchen operations including cooking, prep, and quality control Work closely with nutritionists and founders to align on meal design and portioning Standardize recipes, create process documentation, and establish SOPs Innovate new menu lines based on feedback, trends, and seasonality Manage ingredient sourcing, inventory, and cost control Ensure hygiene and food safety standards at all times Lead and train a kitchen helper, with scope to build a full team over time What We’re Looking For Graduate from a recognized culinary institute Minimum 3-4 years of experience in professional kitchens, preferably multi-cuisine or modern Indian Strong understanding of global cuisines and ability to adapt for Indian palates Comfortable experimenting and developing new dishes independently Knowledge of culinary R&D and techniques for maintaining freshness and flavor balance Organized, hands-on, and able to run a kitchen efficiently from end to end Familiar with urban Indian food preferences and evolving wellness trends You’ll Thrive Here If You: • Enjoy both creating and executing • Want to shape a kitchen from the ground up • Can work independently and take ownership as the company scales • Are excited to build food innovation systems that can scale nationwide
Role Overview: As a chef at our company, you will play a crucial role in building and running our kitchen operations from scratch. Your responsibilities will include developing innovative and balanced recipes, managing daily production, and ensuring the quality of every meal. You will be involved in both research and development activities, as well as the execution of the kitchen operations to ensure that our meals are not only delicious but also consistent and ready for scaling as the company grows. Key Responsibilities: - Develop and test recipes that are balanced, flavorful, and ready for production - Manage day-to-day kitchen operations including cooking, preparation, and quality control - Collaborate with nutritionists and founders to design meals and determine portion sizes - Standardize recipes, document processes, and establish Standard Operating Procedures (SOPs) - Create new menu offerings based on feedback, industry trends, and seasonal variations - Oversee ingredient sourcing, inventory management, and cost control - Maintain high standards of hygiene and food safety - Train and lead a kitchen helper, with the potential to build a full kitchen team over time Qualifications Required: - Graduation from a recognized culinary institute - Minimum of 3-4 years of experience in professional kitchens, preferably in multi-cuisine or modern Indian cuisine - Strong knowledge of global cuisines and the ability to adapt them for Indian palates - Comfortable with experimentation and developing new dishes independently - Familiarity with culinary research and techniques for preserving freshness and flavor balance - Organized, hands-on, and efficient in running kitchen operations from start to finish - Understanding of urban Indian food preferences and emerging wellness trends Please note that there are no additional details about the company provided in the job description.,