Sous Chef — R&D and Central Kitchen

Job Title: R&D Chef — Sauce Specialist (Founding Kitchen Member)

Company: Hungry Flames Private Limited

Location: Goa (Initial 3–4 months) → Bangalore (Permanent, for the right candidate)

Salary: ₹30,000 – ₹35,000/month + Performance Bonus

Experience: 3–5 years in a professional kitchen

About The Role

We are building an American cuisine quick casual restaurant chain launching with outlets and a central kitchen in Bangalore. Before we open our first outlet, we need the most important thing: a menu that makes people come back.

We are hiring a founding chef to work from our R&D kitchen in Goa and develop our entire menu — especially our proprietary sauces — from scratch. This is not a line cook position — you will be creating the recipes that define our brand.

What You Will Do:

• Develop our signature recipes for American cuisine using sous vide cooking method as a core preparation technique
• Create 6–8 proprietary sauces from scratch — bold flavours designed for Indian palates (think: smoky, tangy, spicy, sweet-heat). These sauces are the heart of our brand.
• Standardize every recipe with precise measurements, temperatures, and timings so any trained cook can replicate them
• Work with the founders to develop a complete launch menu: mains, sides, beverages
• Document everything into detailed SOPs with photos — this becomes our brand bible
• Manage food costing to keep ingredient costs at or below 30% of selling price

What You Must Bring:

• Sous vide experience (mandatory) — you have used immersion circulators for cooking proteins
• Sauce-making skills (mandatory) — you can create marinades, emulsions, and sauces from scratch, not just follow existing recipes. This is the #1 skill we are hiring for.
• Deep frying expertise — you understand oil temperatures, coating techniques, and how to get consistently crispy results
• 3–5 years in a professional kitchen (QSR, cloud kitchen, casual dining, hotel, or commissary)
• Ability to document recipes precisely (gram-level measurements, step-by-step procedures)
• Passion for building something new — this is a startup, not a corporate job

Nice to Have

• Experience in a Central Kitchen or commissary setup
• Experience creating proprietary recipes or signature dishes for a brand
• Exposure to American or international cuisine styles
• Culinary diploma or certification
• Basic English for documentation

What We Offer

• ₹30,000 – ₹35,000 per month during R&D phase
• ₹15,000 – ₹25,000 performance bonus on successful recipe completion
• Clear growth path: R&D Chef → Head Chef (Bangalore CK, ₹35-45K) → Kitchen Manager → Regional Kitchen Head as we scale to multiple cities
• Be Chef #1 of a brand. Every dish served at every outlet will be YOUR recipe.

How to Apply

Send your resume along with:

• A short note (2–3 lines) on your experience with sous vide cooking
• Names of 2–3 sauces or marinades you have created from scratch (even personal experiments count)
• Your notice period / availability to start

Note: We will conduct a practical cooking test before final selection. You will be asked to prepare one sauce and demonstrate sous vide technique. Ingredients and equipment will be provided.

Job Type: Permanent