NPD Chef (Bakery & Beverage)

Chaayos; India; On-site; INR 600,000 - 800,000; Full time

Job summary

Chaayos is seeking a Culinary R&D/NPD specialist to drive menu innovation for hot and cold beverages, craft bakery pairings, and lead trend spotting across hubs.

You will design scalable SOPs, bridge artisanal recipes to bulk production, train store teams, coordinate with supply chain, and support nationwide launches.

Qualifications

• Degree or Diploma in Culinary Arts, Hotel Management, Food Technology, or related field.
• 1–3 years experience in culinary R&D / NPD within a high-volume QSR, cafe network, or FMCG beverage company.
• Strong knowledge of flavor profiling, mixology, and brewing for hot and cold beverages.
• Experience in central kitchen operations and writing clear SOPs.
• Willingness to travel domestically for trend mapping and regional audits.

Responsibilities

• Ideate, develop, and perfect highly creative recipes for hot and cold beverages.
• Develop complementary bakery items and food pairings for the beverage portfolio.
• Spot trends, benchmark against competitors, and bring fresh concepts to Chaayos kitchen.
• Draft comprehensive SOPs for caf staff to ensure consistent taste across locations.
• Bridge artisanal recipes to bulk production with base/central kitchen handovers.
• Coordinate with SCM for ingredients, vendor reliability, and initial inventory.
• Support launches with marketing on food styling and visual assets.

Skills

Flavor profiling

Mixology

Beverage brewing

Operational mindset

Communication

Education

Culinary Arts degree or Diploma

Job description

Role & responsibilities

1. Menu Innovation & Culinary Creativity

• Beverage Crafting: Ideate, develop, and perfect highly creative recipes for both Hot and Cold beverages, aligning with Chaayos' brand identity and evolving consumer tastes.
• Bakery & Food Pairing: Develop complementary bakery items, desserts, and quick-bites that pair perfectly with our beverage portfolio.
• Trend Spotting: Travel to various food hubs, explore market trends, and conduct competitive benchmarking to bring fresh, trendy concepts back to the Chaayos kitchen.

2. Process Design, SOPs & Scalability

• Standard Operating Procedures: Draft comprehensive, foolproof SOPs for caf staff to ensure seamless preparation and consistent taste across all locations.
• Bulk Kitchen Handovers: Bridge the gap between artisanal creation and mass production. Successfully hand over finalized recipes and raw material specs to the base/central kitchen for bulk manufacturing.
• Process Improvement: Stay open to experimenting with new equipment, kitchen tech, and preparation workflows to optimize caf operations and reduce service time.

3. User Acceptance Testing (UAT) & Training

• On-Site UAT: Run live User Acceptance Testing (UAT) inside designated pilot cafs to observe operational feasibility and gather real-time customer feedback.
• Store Team Training: Author UAT-specific training modules and personally train caf teams on new SOPs during the testing phase.

4. Cross-Functional Coordination & Launch Support

• Supply Chain (SCM) Alignment: Work closely with the SCM team to source new ingredients, ensure vendor reliability, evaluate food costs, and manage initial product inventory.
• Launch Readiness: Coordinate with the Training, Operations, and Quality Assurance teams to ensure the entire ecosystem is ready for a nationwide roll-out.
• Marketing Collaboration: Act as the culinary face of new products; assist the marketing team during food styling, video shoots, and photo shoots to highlight the products visual appeal.

5. Financial Administration

• NPD Budgeting: Track, manage, and optimize all expenses related to the NPD lab, ingredient sourcing, trials, travel, and pilot testing.

Preferred candidate profile

• Experience: 1 to 3 years of experience in culinary R&D / NPD, ideally within a high-volume QSR chain, cafe network, or FMCG beverage company.
• Education: Degree or Diploma in Culinary Arts, Hotel Management, Food Technology, or a related field.
• Beverage Mastery: Exceptional knowledge of flavor profiling, mixology, and brewing techniques across both hot and cold beverage formats.
• Operational Mindset: Strong understanding of central kitchen operations, food scaling science, and how to write clear, scannable SOPs.
• Execution & Communication: Excellent cross-functional coordination skills. You must be comfortable pitching ideas to leadership and instructing on-ground staff alike.
• Flexibility: Open to regular domestic travel for trend-mapping and regional caf audits.