Brand Chef

Elgiva Business Solutions; Pune District, Bengaluru; On-site; INR 120,000 - 180,000; Full time

Job summary

Elgiva Business Solutions is looking for a Brand Chef to lead product innovation for our South Indian fast-casual concepts, upgrading base items, controlling recipes, and ensuring brand-wide consistency so the menu scales without depending on individual chefs.

You will collaborate with founders, the product team, and operations leadership to build craveable, cost-efficient products rooted in South Indian flavours, standardise premix models, and train BOH staff across outlets.

Qualifications

• Hotel Management or formal culinary education is required.
• 6+ years of South Indian cuisine experience is preferred.
• Strong foundational understanding of flavours and techniques.
• Experience with high-volume or multi-outlet environments is desirable.
• Exposure to scalable systems, premix-based models, or cloud kitchens.

Responsibilities

• Lead structured new product development and build simple, scalable, cost-efficient products rooted in South Indian flavours.
• Continuous improvement of base products and standardisation of recipes across cities.
• Audit existing products and elevate taste, texture, and consistency.

Skills

High-volume experience

South Indian cuisine

Flavour and techniques

Education

Hotel Management or formal culinary education

Job description

The Brand Chef will lead product innovation, upgrades to all base items, recipe control, training, and brand-wide consistency. The focus is straightforward: build a product that customers crave, and make it scalable without depending on individual chefs. Youll work closely with founders, the product team, and operations leadership to create a food experience that stands out in the South Indian fast-casual space.

Key Responsibilities

• Lead structured new product development Build simple, scalable, cost-efficient products that stay rooted in South Indian flavours.
• Continuous Improvement of Base Products
• Audit existing products and elevate taste, texture, and consistency
• Standardise and refine premix-adapted recipes
• Build quarterly improvement plans
• Ensure recipes are foolproof and uniform across cities
• Work with Ops and Area Managers to run quality audits
• Track customer feedback and address deviations quickly
• Create recipe videos, manuals, station-wise checklists, and refreshers . Lead regular BOH training and certification
• Promote a culture of open knowledge sharing
• Work with procurement and product teams on costing and yield
• Create portion, prep, and premix control systems
• Support Ops on food-cost variance deep dives

Ideal Profile

• Hotel Management or formal culinary education
• 6+ years in South Indian cuisine
• Strong foundational understanding of flavours and techniques
• Experience with high-volume or multi-outlet environments
• Exposure to scalable systems, premix-based models, or cloud kitchens
• Work experience in both authentic and innovation-driven kitchens.