Oct 2025 – Dec 2025 · 2 mos

• Create plan for development of new products and review alignment of products with customer expectation.
• Partner with Operations and Supply chain to ensure that all products developed are implemented at the restaurant level through simplified operations procedures.
• Ensure new products are supported by product specifications including specifications for physical, chemical and microbiological attributes.
• Ensure all QA requirements for new products are met and completed.
• Oversee files and records of all new products being studied or developed for the system.
• Liaise with menu management cross-functional team throughout development process of new products (Purchasing, Marketing, Finance, Operations, Field Service and Training)
• Review development of new products/beverages and packaging concepts as per the plan laid out by the MGMT Team
• Check compliance of product documentation requirements by suppliers.
• Identify least cost, best value solutions the System and implement them in coordination with suppliers.
• Conduct product trials in the restaurants in coordination with the respective stakeholders.
• Evaluate product performance during consumer test and during the initial product launch period

Sep 2024 – Feb 2025 · 5 mos

• Customer demo presentation and execution for all major QSR's through innovation and live cooking sessions
• Identify product growth and new product opportunities, modifying plans to meet opportunities across our meat alternative product offering.
• Stay current with literature and analytical advancements and works with independently on daily tasks.
• Provide technical leadership in product and process development and improvement, quality systems, and regulatory oversight.
• Develops and implements innovation roadmap market plan including market and innovation plans aligned to the business strategy. like Road Shows, Exhibitions and Knowledge Fairs
• Work with cross-functional teams (marketing, insights, sales, ops, food safety quality and regulatory).
• Collaborate with research and commercial brand to develop short and long-term testing programs for experimental and commercial products and hybrids.
• Partner with sales, business management, and marketing partners to identify customer needs and translate these into new product development opportunities.
• Create menu applicable as per client needs for cloud kitchens and meat processors like
• Continually keep updated with culinary trends and deliver data presentations for the same which includes studying data trends through data essential and Mintel. Generating Reports that cover global and regional launches in QSR's and retail market
• To spearhead the NPD operations along with the R&D team to execute the consumer demands
• Support and refine existing formulations and processes for snacks and frozen food businesses
• Gather , research and harness data from various culinary portals, restaurants and hotels
• Create new flavor profiles for internal and external consumers.

Feb 2025 – Oct 2025 · 8 mos · On-site

• New Initiatives and Product Development Create plan for development of new products and review alignment of products with customer expectation.
• Partner with Operations and Supply chain to ensure that all products developed are implemented at the restaurant level through simplified operations procedures.
• Ensure new products are supported by product specifications including specifications for physical, chemical and microbiological attributes.
• Ensure all QA requirements for new products are met and completed.
• Oversee files and records of all new products being studied or developed for the system.
• Liaise with menu management cross-functional team throughout development process of new products (Purchasing, Marketing, Finance, Operations, Field Service and Training)
• Review development of new products/beverages and packaging concepts as per the plan laid out by the MGMT Team
• Check compliance of product documentation requirements by suppliers.
• Identify least cost, best value solutions the System and implement them in coordination with suppliers.
• Conduct product trials in the restaurants in coordination with the respective stakeholders.
• Evaluate product performance during consumer test and during the initial product launch period

Dec 2023 – Sep 2024 · 9 mos

• Delivered customer demo presentations and executed live cooking sessions for major QSRs, showcasing innovation in meat alternatives.
• Collaborated with cross-functional teams to develop market plans and identify new product opportunities aligned with business strategy.
• Spearheaded NPD operations with the R&D team, refining existing formulations for snacks and frozen food businesses.

Apr 2019 – Dec 2023 · 4 yrs 8 mos · Gurugram, Haryana, India

• Customer demo presentation and execution for all major QSR's through innovation and live cooking sessions
• Identify product growth and new product opportunities, modifying plans to meet opportunities across our meat alternative product offering.
• Stay current with literature and analytical advancements and works with independently on daily tasks.
• Provide technical leadership in product and process development and improvement, quality systems, and regulatory oversight.
• Develops and implements innovation roadmap market plan including market and innovation plans aligned to the business strategy. like Road Shows, Exhibitions and Knowledge Fairs
• Work with cross-functional teams (marketing, insights, sales, ops, food safety quality and regulatory).
• Collaborate with research and commercial brand to develop short and long-term testing programs for experimental and commercial products and hybrids.
• Partner with sales, business management, and marketing partners to identify customer needs and translate these into new product development opportunities.
• Create menu applicable as per client needs for cloud kitchens and meat processors like
• Continually keep updated with culinary trends and deliver data presentations for the same which includes studying data trends through data essential and Mintel. Generating Reports that cover global and regional launches in QSR's and retail market
• To spearhead the NPD operations along with the R&D team to execute the consumer demands
• Support and refine existing formulations and processes for snacks and frozen food businesses
• Gather , research and harness data from various culinary portals, restaurants and hotels
• Create new flavor profiles for internal and external consumers.

May 2018 – Apr 2019 · 11 mos · Pune, Maharashtra, India

• Head Chef and the sole in charge of Asian cuisine operations for a 415 room hotel with multiple banqueting venues.
• Creating new buffet menus for the coffee shop buffet for lunch and dinner on a daily basis.
• Training the staff in food production techniques and new recipes, which are introduced in the new menus, also did the food trial for the kitchen and service team, for their acquaintance with the new food.

Sep 2017 – May 2018 · 8 mos · Noida, Uttar Pradesh, India

• Create plan for development of new products and review alignment of products with customer expectation.
• Partner with Operations and Supply chain to ensure that all products developed are implemented at the restaurant level through simplified operations procedures.
• Ensure new products are supported by product specifications including specifications for physical, chemical and microbiological attributes.
• Ensure all QA requirements for new products are met and completed.
• Oversee files and records of all new products being studied or developed for the system.
• Liaise with menu management cross-functional team throughout development process of new products (Purchasing, Marketing, Finance, Operations, Field Service and Training)
• Review development of new products/beverages and packaging concepts as per the plan laid out by the MGMT Team
• Check compliance of product documentation requirements by suppliers.
• Identify least cost, best value solutions the System and implement them in coordination with suppliers.
• Conduct product trials in the restaurants in coordination with the respective stakeholders.
• Evaluate product performance during consumer test and during the initial product launch period.

May 2017 – Aug 2017 · 3 mos · On-site

Jun 2016 – May 2017 · 11 mos · Mumbai Metropolitan Region

• New Product Development Launched 5 LTO Burgers , Menu revisions for value segment burgers, Creating an Indian Burger Range
• Responsible for New Product Development , Concept creation, commercialization and making training tools.
• Work extensively with Marketing . conduct consumer research for all regular and LTO products
• Groom vendors share expertise to develop new products.
• Equipping self with food technologies, trends and global concepts.
• Understanding customer and menu requirements and introducing the relevant products to complete the menu designs
• Understanding and devising products for all ranges that support value based innovations and premium innovations as well

Dec 2013 – Jun 2016 · 2 yrs 6 mos · Mumbai Metropolitan Region

• Head Chef and the sole in charge of Restaurant operations for a 391 room hotel with multiple banqueting venues.
• Leading a big team of 200 Chefs Training the staff in food production and techniques and new recipes, which are introduced in the new menus, also did the food trial for the kitchen and service team, for their acquaintance with the new food.
• was the Hygiene Champion and Custodian for FSMS in teh production department
• Managing audits and food reviews
• Building a safe work culture and getting the team certified by St John's Ambulance for first aid techniques
• Conducting food festivals to showcase all culinary skills

Nov 2012 – Dec 2013 · 1 yr 1 mo · Kochi, Kerala, India

• Second in command to the Executive Chef on our continuous approach to dish out the best food.
• Head Chef and the sole in charge of all day dining outlet and pre opening Pan Asian kitchen, for a resort 108 room hotel with multiple banqueting venues.

Mar 2010 – Oct 2012 · 2 yrs 7 mos

• Hands on preparation of all the food which is dispatched for a la carte orders.
• Maintaining the standards of the food and hygiene in the kitchen
• Planning innovative brunch menu.
• Maintaining receiving records for all the items coming to the kitchen.
• Responsible for determining how food should be presented and food displays.
• Assisting the Executive Chef in creating new and innovative menus.
• Interacting with VIP guests of the hotel and ensuring their personal requests are met with utmost care.

Jul 2007 – Mar 2010 · 2 yrs 8 mos