Research And Development Specialist ( Spices) – Chokhi Dhani Group

Company Description

Chokhi Dhani Group is a hospitality brand founded in 1990 and based in Jaipur. The brand offers immersive Rajasthani-themed experiences, traditional food, music, dance, and other cultural activities across multiple resorts, hotels, and restaurants in India and abroad.

The company is committed to preserving and promoting India’s culture through a large community of artists and artisans. In addition to its hospitality and entertainment offerings, Chokhi Dhani Group has diversified into handicrafts and ready-to-eat eatables, with its footprint in India and beyond.

Research and Development (R&D) chefs play a crucial role in the food industry, particularly in developing new products and recipes that meet market demand.

We are looking for an experienced R& D specialist for the Food Factory at Jaipur Location for Spices

Their work typically involves conducting research, testing new ingredients, and developing recipes that are appealing, innovative, and practical to produce at scale in a commercial kitchen. Below are some of the key roles and responsibilities of R&D chefs in food research, development, workshop presentation, and scaling in production kitchens to design for market demand:

  1. Conducting Research: R&D chefs typically conduct extensive research to identify emerging food trends, consumer preferences, and market gaps that present opportunities for new product development. This includes analyzing industry data, tracking market trends, and gathering insights from customer feedback.
  2. Recipe Development: Once they have identified a market opportunity, R&D chefs begin to develop recipes that meet customer needs and preferences. This involves testing new ingredients, experimenting with cooking techniques, and creating unique flavour combinations that differentiate the product from existing offerings.
  3. Testing and Evaluation: After developing a new recipe, R&D chefs test it in a controlled environment to evaluate its taste, texture, and overall appeal. This feedback is used to refine the recipe until it meets the desired standards for flavor, quality, and marketability.
  4. Scaling for Production: Once a recipe has been finalized, R&D chefs work with production teams to scale it up for commercial production. This involves creating detailed production instructions, calculating ingredient quantities, and optimizing cooking times and temperatures to ensure consistent quality and yield.
  5. Workshop Presentations: R&D chefs may also be responsible for presenting their products and recipes to internal and external stakeholders, including customers, investors, and industry peers. These presentations are an opportunity to showcase the product’s unique features and benefits and to demonstrate the potential for market success.

Overall, the role of R&D chefs in food research, development, workshop presentation, and scaling in production kitchens is critical to ensuring that new products meet market demand and deliver on taste, quality, and profitability. By combining culinary expertise with market insights and technical know-how, R&D chefs play a crucial role in shaping the future of the food industry.

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