Culinary Application Advisor - Food Services

Zydus Wellness; Delhi; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Zydus Wellness invites a seasoned culinary professional to lead innovative culinary applications for our food-service portfolio. You will train internal teams, demonstrate product usage, and represent the brand at industry events to build credibility and demand.

The role demands 8–10 years of FMCG HoReCa experience, deep culinary expertise, strong communication, and the ability to foster partnerships across culinary institutes and customers.

Qualifications

• 8-10 years of work experience in FMCG sector, particularly within the HoReCa industry.
• Gra/Post Grad in Hospitality/Hotel Administration/Catering or related field.

Responsibilities

• Culinary Innovation: Research and develop new culinary applications that align with market trends and customer needs.
• Training & Support: Conduct hands-on workshops for external chefs, culinary students, and internal staff to promote product knowledge.
• Representation & Networking: Attend industry events to build relationships with culinary professionals and influencers.
• Feedback & Continuous Improvement: Collect and analyze feedback to identify opportunities for product improvement and development.

Skills

Culinary techniques

Food safety regulations

Food trend analysis

Training program delivery

Communication skills

Education

Gra/Post Grad in Hospitality/Hotel Administration/Catering or related field

Job description

About Zydus Wellness

Zydus Wellness, an FMCG leader, develops, manufactures, and markets health and wellness products, integrating healthcare, skincare, and nutrition. Founded in 1988 with Sugar Free, India's first zero-calorie sugar replacement, it now manages seven global brands, including Complan, Glucon-D, Everyuth, and Naturalite. The company serves over 50 million families and supports more than 90,000 dairy farmers and 2,000 MSMEs. With a focus on research, quality, and innovation, Zydus Wellness operates on core pillars of manufacturing integrity and supply chain efficiency. Headquartered in Ahmedabad and Mumbai, it runs four manufacturing facilities across India and eight co-packing facilities in India, Oman, and New Zealand. Listed on the Bombay and National Stock Exchanges, Zydus Wellness is led by Chairman Dr. Sharvil Patel and CEO Tarun Arora, serving customers in over 25 countries across three continents.

Culinary Application Advisor - Food Service

Functional Reporting: Head - FS

Administrative Reporting: Branch Head - FS

Location: Branch Office

Role Purpose

This role is designed for a professional chef with extensive experience in corporate settings who will drive the creation of innovative culinary applications, enhance product usage, effectively represent the product usage internally and also at various forums externally.

Key Accountabilities/ Responsibilities

• Culinary Innovation:
  • Research and develop new culinary applications that align with market trends and customer needs
  • Collaborate with the product development team to enhance existing products based on culinary insights
• Training & Support:
  • Conduct hands-on workshops and demonstrations for external chefs, culinary students, and internal staff to promote product knowledge and application
  • Offer ongoing culinary support and guidance to sales and marketing teams
• Representation & Networking:
  • Attend and represent the company at industry events, culinary competitions, and educational forums to establish strong relationships with culinary professionals and influencers
  • Engage with culinary institutes to build partnerships that enhance brand visibility and credibility
• Feedback & Continuous Improvement:
  • Collect and analyze feedback from industry professionals and customers to identify opportunities for product improvement and new product development
  • Stay updated on industry trends, customer preferences, and competitive landscape to inform culinary strategies

Key Deliverables:

• Innovative Recipe Development: Create and execute a portfolio of innovative recipes that utilize company products, enhancing customer engagement and product appeal
• Industry Representation: Act as a brand ambassador, effectively representing the company at culinary institutes, trade shows, and industry events to showcase product applications and culinary expertise
• Training Programs: Develop and deliver comprehensive training programs for internal teams, customers, and partners, focusing on product usage, culinary techniques, and industry trends
• Market Insights: Provide insights into culinary trends and customer preferences, contributing to product development and marketing strategies
• Content Creation: Produce engaging culinary content, including recipes, videos, and presentations that can be utilized for marketing and training purpose

Key Interactions:

Internal:

• Head Food Service
• Branch Head
• Business Development Manager
• National Key Accounts Manager
• Branch Customer Marketing Manager
• R&D Team
• Other regional chefs

External:

• Channel Business Partners

Key Dimensions:

Individual Contributor

Educational Qualifications:

Gra/Post Grad in Hospitality/Hotel Administration/Catering or related field

Experience (Type & Nature):

8-10 years of work experience in FMCG sector, particularly within the HoReCa industry.

Functional Competencies:

• Deep understanding of culinary techniques, trends, and food safety regulations
• Proficient in developing and delivering training programs for various audiences, including sales teams
• Ability to analyze market trends and consumer preferences to inform culinary innovation and product development
• Skilled in building relationships within the culinary community, within the organization and externally aswell

Behavioral Competencies:

• Demonstrates a passion and willingness to experiment with new ideas and techniques
• Ability to work collaboratively in a fast-paced environment across departments
• Excellent communication and presentation skills, with the ability to engage and inspire diverse audiences
• Proactive in identifying challenges and developing effective solutions in culinary applications and customer interactions
• Enthusiasm for food and cooking, driving a commitment to excellence and continuous improvement in culinary practices