5 Recipe Standardization Jobs

Manage day-to-day operations of the kitchen Ensure high quality and consistency in production & presentation of all menu items as per the standardized recipes of the brand Menu planning, recipe standardization, cost control & wastage reduction

As a key member of our team, you will be responsible for various aspects related to menu development, recipe standardization, franchise support, team training, quality control, vendor oversight, seasonal campaigns, and innovation. Your core responsibilities will include the following: You will play a crucial role in menu development and research & development by creating innovative tea-based drinks, snacks, and seasonal offerings. Additionally, you will be tasked with developing recipe documentation to ensure standardization across all outlets. Collaborating on retail products such as chai premix, cookies, and dips will also be part of your responsibilities. In terms of recipe standardization and costing, you will be required to prepare detailed recipe cards outlining portion sizes, costs, and standard operating procedures. Your aim will be to ensure that every outlet follows the same recipe and taste profile while optimizing recipes to balance quality with food cost targets. You will provide support to franchise and outlets by guiding new kitchen setups, planning equipment requirements, and training franchise chefs and kitchen staff on standard operating procedures and quality control. Conducting audits of food preparation, hygiene practices, and consistency will also fall under your purview. Team training and onboarding will be another important aspect of your role, where you will run induction programs for new kitchen hires and organize regular refresher training sessions on hygiene, cooking techniques, and menu updates. Additionally, you will be responsible for creating a skill development roadmap for in-house chefs. In terms of quality control and audits, you will conduct routine checks to monitor taste consistency, hygiene, safety standards, and presentation quality. Any issues identified during these checks will be reported to the operations and business development teams along with recommended action plans. You will oversee vendor relationships and ingredient sourcing by approving core ingredients and identifying reliable vendors. Evaluating substitutions in case of supply chain issues and ensuring the usage of fresh and brand-approved materials will be crucial in maintaining quality standards. Your role will also involve curating seasonal menus and campaigns by developing themed items and special event offerings. Support to the marketing team through food styling for shoots will also be required. Staying updated on food and beverage trends, especially in tea cafes and quick bites, and suggesting modern twists or traditional fusion items to stay ahead in the market will be part of your responsibilities. Collaborating with the design team for product presentation will also be a key aspect of your role.,

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Description We are seeking a dedicated and experienced Kitchen Trainer and Leader to join our culinary team in India. This role requires a passion for cooking and a commitment to fostering a positive learning environment for kitchen staff. The ideal candidate will have extensive experience in the culinary field and the ability to effectively train and inspire others. Responsibilities Conduct training sessions for kitchen staff on cooking techniques and food safety. Develop and implement training materials and programs for new hires. Monitor and evaluate the performance of kitchen staff during training. Provide ongoing coaching and support to enhance team skills and productivity. Ensure compliance with hygiene and safety regulations in the kitchen environment. Assist in menu planning and recipe development with an emphasis on quality and creativity. Skills and Qualifications 5-7 years of experience in a professional kitchen or culinary education. Strong knowledge of food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to lead and motivate a team in a fast-paced environment. Proficient in culinary techniques and various cooking methods. Experience in menu planning and recipe development. Certification in culinary arts or related field is preferred.

Role & responsibilities Products to be managed includes Biscuits, Crackers, Cookies Managing activities related to New Product Development including preparation of Specification of Raw Material & Packaging Material Development of all process parameters which will be helpful for the plant in commercial production and Ensure that all project information is recorded within departmental databases e.g recipe database, share folder, online systems, etc. Ensuring product launch process adherence from concept development to launch while managing the key documents at each stage of development. Responsible for standardization of recipe and yield as per the desired quality of Finished Product. All the costing part of product development and their BOMs standardization. Preparation of samples, along with their seasoning, costing, and shelf life. Preparation of all FG specification for plant. Coordination with plant heads for the complaints sorting out from the plant level as well as from market. Coordination within the team with different categories for the idea generation implementation and execution. Develop and review the quality standard, policies and procedures for implementation. Maintain the supplier approval program with continue discussion and verification by conforming the physical, chemical and microbiological standards of Company. Provide guidance, information and training on technical advancement to internal people and plant representative. Drive nutrition and health benefit projects as well as value improvement projects. Preferred candidate profile B Tech /M Tech Food Technology Candidate, with 10-15 years experience in Food Industry.