Culinologist (R&D – Chef)

Responsibilities:

Develop innovative food concepts across confectionery, sweet products, snacks, bakery, desserts, traditional Indian foods, convenience formats, and health-led categories.

Create, standardize, and optimize recipes for traditional sweets, dessert mixes, millet & pulse-based products, breakfast mixes, ready-to-cook foods, syrups, jaggery-based products, beverages, and modern snacks.

Convert traditional recipes and culinary concepts into commercially viable, scalable products while maintaining taste, texture, aroma, and authenticity.

Provide culinary inputs for sugar, jaggery, syrups, reduced-sugar systems, and alternate sweeteners.

Work closely with R&D, Marketing, and Consumer Insights teams to translate market trends and consumer needs into new product opportunities.

Participate in sensory evaluations, product trials, ideation workshops, Innovation Days, customer demonstrations, and management tastings.

Ensure proper documentation of recipes, formulations, trials, process parameters, and sensory observations.