Culinary Application Advisor - Food Services

About Zydus Wellness

Zydus Wellness, an FMCG leader, develops, manufactures, and markets health and wellness products,
integrating healthcare, skincare, and nutrition. Founded in 1988 with Sugar Free, India's first zero-calorie
sugar replacement, it now manages seven global brands, including Complan, Glucon-D, Everyuth, and
Nutralite. The company serves over 50 million families and supports more than 90,000 dairy farmers and
2,000 MSMEs.
With a focus on research, quality, and innovation, Zydus Wellness operates on core pillars of manufacturing
integrity and supply chain efficiency. Headquartered in Ahmedabad and Mumbai, it runs four
manufacturing facilities across India and eight co-packing facilities in India, Oman, and New Zealand. Listed
on the Bombay and National Stock Exchanges, Zydus Wellness is led by Chairman Dr. Sharvil Patel and CEO
Tarun Arora, serving customers in over 25 countries across three continents.

Get to know our organization - Click on the below links

1. Company Website
2. Zydus Corporate Park

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Culinary Application Advisor - Food Service

Functional Reporting: Head - FS

Administrative Reporting: Branch Head - FS

Location: Branch Office

Role Purpose: This role is designed for a professional chef with extensive experience in corporate settings who will
drive the creation of innovative culinary applications, enhance product usage, effectively represent the product usage
internally and also at various forums externally.

Key Accountabilities/ Responsibilities:
Culinary Innovation:
Research and develop new culinary applications that align with market trends and customer needs
Collaborate with the product development team to enhance existing products based on culinary
insights
Training & Support:
Conduct hands-on workshops and demonstrations for external chefs, culinary students, and internal
staff to promote product knowledge and application
Offer ongoing culinary support and guidance to sales and marketing teams
Representation & Networking:
Attend and represent the company at industry events, culinary competitions, and educational
forums to establish strong relationships with culinary professionals and influencers
Engage with culinary institutes to build partnerships that enhance brand visibility and credibility
Feedback & Continuous Improvement:
Collect and analyze feedback from industry professionals and customers to identify opportunities
for product improvement and new product development
Stay updated on industry trends, customer preferences, and competitive landscape to inform
culinary strategies

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Collaboration:
Work closely with cross-functional teams, including marketing, sales, and R&D, to align culinary
initiatives with business goals and customer expectations

Key Deliverables:
Innovative Recipe Development: Create and execute a portfolio of innovative recipes that utilize
company products, enhancing customer engagement and product appeal
Industry Representation: Act as a brand ambassador, effectively representing the company at
culinary institutes, trade shows, and industry events to showcase product applications and culinary
expertise
Training Programs: Develop and deliver comprehensive training programs for internal teams,
customers, and partners, focusing on product usage, culinary techniques, and industry trends
Market Insights: Provide insights into culinary trends and customer preferences, contributing to
product development and marketing strategies
Content Creation: Produce engaging culinary content, including recipes, videos, and presentations
that can be utilized for marketing and training purpose

Key Interactions:

Internal

Head Food Service
Branch Head
Business Development Manager
National Key Accounts Manager
Branch Customer Marketing Manager
R&D Team
Other regional chefs

External:

Channel Business Partners

Key Dimensions:

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Individual Contributor

Educational Qualifications: Gra/Post Grad in Hospitality/Hotel Administration/Catering or related field

Experience (Type & Nature): 8-10 years of work experience in FMCG sector, particularly within the HoReCa
industry.

Functional Competencies
Deep understanding of culinary techniques, trends, and food safety regulations
Proficient in developing and delivering training programs for various audiences, including sales teams
Ability to analyze market trends and consumer preferences to inform culinary innovation and product
development
Skilled in building relationships within the culinary community, within the organization and externally aswell

Behavioral Competencies:
Demonstrates a passion and willingness to experiment with new ideas and techniques
Ability to work collaboratively in a fast-paced environment across departments
Excellent communication and presentation skills, with the ability to engage and inspire diverse audiences
Proactive in identifying challenges and developing effective solutions in culinary applications and customer
interactions
Enthusiasm for food and cooking, driving a commitment to excellence and continuous improvement in
culinary practices

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