Application Chef

CYK Hospitalities Pvt. Ltd; Gurugram District; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

CYK Hospitalities Pvt. Ltd. in India is seeking a seasoned culinary professional to lead menu engineering, R&D, and concept development across diverse dining formats.

You will design SOPs, optimize operations, and mentor a kitchen team while engaging with clients to deliver tailored culinary solutions. Strong leadership and multi-cuisine expertise are essential for success in this role.

Qualifications

• Bachelor's degree in Hotel Management or 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.

Responsibilities

• Conduct ongoing menu engineering and cost analysis to balance creativity, taste, and profitability.
• Research and develop recipes across diverse cuisines and dining formats.
• Create and maintain detailed menu presentations, tasting notes, and innovation sheets.
• Lead kitchen layout design and workflow planning for efficiency and safety.
• Standardize recipes, portions, and prep methods for consistency at scale.
• Engage with clients to present concepts and deliver customized culinary solutions.
• Oversee hiring and training for kitchen and service staff, ensuring SOP adherence.
• Maintain high standards of food quality, hygiene, and presentation, ensuring regulatory compliance.

Skills

Leadership

Culinary skills

Multicuisine knowledge

Attention to detail

Training & mentoring

Communication

Education

Bachelor's degree in Hotel Management

Job description

About the job

Key Responsibilities

Menu Engineering & Culinary R&D

• Conduct ongoing menu engineering and cost analysis to maintain an optimal balance between creativity, taste, and profitability.
• Perform culinary research and development to conceptualize, design, test, and refine recipes across diverse cuisines and dining formats (QSRs, cafs, fine dining, bars, etc.).
• Research emerging food trends, innovative ingredients, modern cooking techniques, and plating styles relevant to both Indian and international markets.
• Create and maintain detailed 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 menu offerings align with the brands story, positioning, and target audience.
• Assist in the creation and refinement of new food concepts, menus, and dining experiences for upcoming projects and brand launches.
• Develop and implement Standard Operating Procedures (SOPs) for kitchen operations, menu execution, and service standards.

Operational Planning & Coordination

• Lead kitchen layout design and workflow planning to ensure operational 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, manage sourcing strategies, and optimize food costs.

Team & Client Engagement

• Collaborate with chefs, managers, and operational teams to ensure seamless execution of all culinary projects.
• Engage directly with clients to understand requirements, present creative ideas, and deliver customized culinary solutions.
• Demonstrate strong leadership, communication, and interpersonal skills to inspire teams and uphold high performance standards.

Hiring & Training

• Oversee staff and chef hiring for every project, ensuring recruitment aligns with the specific cuisine type, concept, and operational requirements.
• Conduct chef trials to evaluate technical skills, culinary creativity, and concept alignment before onboarding.
• Support team member hiring for kitchen and service roles based on project scope and concept needs.
• Design and implement training programs for new hires to ensure consistency in culinary execution, hygiene practices, and service standards.

Quality & Compliance

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