R & D Chef

RSPL Group; Gurugram District; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Baker By Chance in Gurugram is seeking an innovative R&D Chef to lead its product development of egg-free bakery items, seasonal menus, and signature desserts. You will blend pastry artistry with food science to concept, prototype, and scale new offerings for premium bakery outlets.

You will design new pastries, master plant-based substitutes, convert trials into precise gram-based formulas, and collaborate with production to move recipes from pilot to mass production.

Qualifications

• NCHMCT Diploma or degree in culinary arts, pastry arts, or food science.
• 3–6 years in premium bakeries or food manufacturing.
• 1–2 years in an R&D/NPD role.

Responsibilities

• NPD & Prototyping of egg-free pastries, cakes, and baked goods.
• Eggless formulations for texture and flavor.
• Standardize recipes with gram-based precision.
• Scale recipes from small batches to mass production.
• Conduct shelf-life and stability tests.

Skills

NPD & Prototyping

Eggless formulation

Recipe standardization

Commercial scaling

Stability testing

Education

NCHMCT Diploma

Culinary Arts Degree

Food Science Degree

Job description

Job Description: R&D Chef (Bakery & Pastry)

Company: Baker By Chance

Location: Udyog Vihar, Phase IV Gurugram (On-site)

Dietary Focus: 100% Vegetarian (Egg-Free)

Company Overview :

Born out of a sheer passion for baking, Baker By Chance is a fast-growing, homegrown bakery brand in Delhi NCR dedicated to redefining artisanal pastries. We specialize in an exclusive menu of 100% egg-free signature recipesranging from artisanal croissants and live-baked gooey cookies to premium customized cakes. We focus on delivering high-quality, inclusive culinary experiences across all our retail outlets.

Position Summary:

We are looking for an innovative R&D Chef to lead our product development pipeline. You will blend pastry arts with food science to conceptualize, prototype, and scale new egg-free bakery items, seasonal menus, and signature desserts.

Key Responsibilities:

• NPD & Prototyping: Design and test new egg-free pastries, cakes, and artisanal baked goods based on market trends.
• Eggless Formulation: Master plant-based substitutes to maintain elite texture and flavor without eggs.
• Recipe Standardization: Convert kitchen trials into exact, metric gram-based formulas for consistent replication.
• Commercial Scaling: Collaborate with the central production unit to transition recipes from small batches to mass volumes.
• Stability Testing: Conduct shelf-life and structural integrity tests for transit and display storage.

Requirements & Qualifications:

• Education: NCHMCT Diploma or Degree in Culinary Arts, Pastry Arts, or Food Science.
• Experience: 3-6 years in premium bakeries or food manufacturing, with 1-2 years specifically in an R&D/NPD role.
• Skills: Deep knowledge of baking chemistry, ingredient scaling, costing, and eggless texturizers.