CYK Hospitalities Pvt. Ltd.
Website:
conceptyourkitchen.com
Job details:
About CYK Hospitalities
CYK Hospitalities is one of India's leading hospitality consulting firms specializing in Restaurant Setup Consultancy, Concept Development, Kitchen Planning, Menu Engineering, Brand Development, Operations Management, Recruitment, Training, Central Kitchen Development, and Turnkey Hospitality Solutions.
We work across Restaurants, Cafés, QSRs, Cloud Kitchens, Bakeries, Hotels, Resorts, Bars, Food Courts, Institutional Catering, and Food Manufacturing businesses.
Position Summary
The Senior Application Chef will be responsible for leading culinary innovation, concept development, menu engineering, recipe standardization, kitchen team recruitment, training, and project execution for hospitality businesses being developed and managed by CYK Hospitalities.
The role requires a combination of culinary expertise, operational understanding, consulting capabilities, and leadership skills to transform hospitality concepts into successful and scalable business models.
The ideal candidate should be capable of working directly with clients, leading culinary research, developing innovative food concepts, hiring and training kitchen teams, and supporting restaurant openings across multiple formats.
Key Responsibilities
1. Concept Development & Culinary Innovation
- Lead food and beverage concept development for restaurants, cafés, bakeries, cloud kitchens, bars, hotels, and QSR brands.
- Participate in brainstorming sessions for new hospitality concepts and brand creation.
- Translate brand stories and positioning into unique menu experiences.
- Develop signature dishes, menu architecture, cuisine direction, and product strategies.
- Research global culinary trends, emerging food concepts, and consumer behavior.
- Support branding and design teams by providing culinary direction for projects.
- Develop differentiated food concepts that create competitive market positioning.
2. Menu Engineering & Product Development
- Develop innovative food products and commercially viable recipes.
- Design menus based on target audience, business objectives, operational feasibility, and profitability.
- Conduct product trials and food application testing.
- Optimize recipes for consistency, scalability, and operational efficiency.
- Develop food cost-effective menu offerings without compromising guest experience.
- Support menu revamps and performance improvement initiatives for existing brands.
3. Recipe Standardization & SOP Development
- Create detailed recipe manuals and standard operating procedures.
- Develop production SOPs for kitchen operations and central kitchens.
- Establish portion control, yield management, and quality standards.
- Build recipe databases and operational documentation.
- Ensure consistency across multiple outlets and production facilities.
- Implement food safety and quality assurance standards.
4. Kitchen Recruitment & Team Hiring
- Lead recruitment of Executive Chefs, Sous Chefs, CDPs, DCDPs, Commis, Bakers, and Production Teams for client projects.
- Conduct chef interviews, practical assessments, and skill evaluations.
- Assist clients in building kitchen organizational structures.
- Develop manpower planning and staffing strategies.
- Support pre-opening recruitment activities for hospitality projects.
- Recommend suitable culinary talent based on business requirements.
5. Training & Capability Development
- Design and deliver structured culinary training programs.
- Conduct pre-opening kitchen training for restaurant and hotel projects.
- Train teams on recipes, SOPs, production planning, food safety, and operational standards.
- Conduct Train-the-Trainer programs for supervisors and management teams.
- Evaluate staff performance and identify skill development opportunities.
- Create training manuals, recipe books, and learning resources.
6. Central Kitchen & Production Planning
- Develop production systems for central kitchens and commissary operations.
- Create batch production processes and dispatch systems.
- Develop daily production planning and requisition systems.
- Support multi-unit restaurant operations through centralized production models.
- Design workflow systems for improved efficiency and consistency.
- Assist in implementing inventory control and production management systems.
7. Pre-Opening & Project Execution
- Lead culinary execution during restaurant, café, bakery, and hotel openings.
- Coordinate with kitchen planning, procurement, branding, and operations teams.
- Assist in equipment planning and kitchen workflow optimization.
- Conduct menu trials, mock services, and launch readiness assessments.
- Ensure smooth transition from concept stage to operational execution.
- Support post-opening stabilization and operational improvements.
8. Consulting & Client Management
- Participate in client meetings, presentations, and consulting workshops.
- Represent CYK Hospitalities during project discussions and site visits.
- Provide culinary expertise during feasibility studies and business planning exercises.
- Collaborate with internal consulting teams to deliver project objectives.
- Build strong client relationships through successful project execution.
- Ensure timely delivery of culinary consulting assignments and project milestones.
Required Qualifications
- Degree or Diploma in Culinary Arts, Hotel Management, or related field.
- Minimum 5–8 years of professional culinary experience.
- At least 2–3 years in Application Chef, R&D, Product Development, Culinary Consulting, or Multi-Unit Operations roles.
- Experience in restaurant openings and hospitality project execution.
- Strong understanding of food production systems and commercial kitchen operations.
Preferred Experience
Candidates with experience in:
- Restaurant Chains
- QSR Brands
- Cloud Kitchen Operations
- Hotel F&B Operations
- Bakery & Confectionery
- Central Kitchen Operations
- Food Manufacturing Companies
- Culinary Consulting Firms
- Hospitality Startups
- Multi-Outlet Food Businesses
Key Performance Indicators (KPIs)
- Successful completion of culinary consulting projects.
- Timely delivery of concept development and menu engineering assignments.
- Accuracy and implementation success of SOPs and recipe standardization.
- Effectiveness of training and recruitment initiatives.
- Client satisfaction and repeat business generation.
- Successful pre-opening project execution.
- Innovation and contribution to new business opportunities.
- Operational improvements and food cost optimization achieved for clients.
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