CTC upto 12 LPA

● Convert manual recipes into machine-based processes
● Work with kitchen equipment and automation tools
● Standardize recipes for scalability
● Collaborate with operations and central kitchen
● Optimize processes for consistency and efficiency
● Work on new product development

Requirements

Bachelor’s degree in Hotel Management / Culinary Arts
Minimum 5+ years of experience
Experience in automation-focused setups preferred
Exposure to equipment-based cooking (e.g., Rational)
Strong process and technical orientation

Required skills

Convert manual recipes into machine-based processesOperate kitchen automation equipment and toolsEquipment-based cooking (e.g., Rational ovens)Standardize recipes for scalabilityProcess optimization for consistency and efficiencyNew product development (food)Cross-functional collaboration with operations and central kitchenImplement automation-focused production setupsCulinary expertise (Hotel Management / Culinary Arts)Technical and process documentation/specificationQuality and consistency control in productionTroubleshooting and adapting recipes for equipment constraints

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