Research & Development - Culinary Chef Intern (Corporate Experience Mandatory)

Company Description Viwidh Foodcraft is a forward-thinking hospitality and F&B company focused on building memorable, scalable, and quality-driven food brands across India. The organization blends culinary innovation with robust operational systems to deliver consistent, efficient, and customer-centric dining experiences. Its flagship pure-vegetarian North Indian restaurant, Roti Kulcha Naan, highlights a strong commitment to quality ingredients, signature recipes, and modern hospitality.

Viwidh Foodcraft aims to grow into a multi-brand F&B ecosystem that contributes to shaping India’s evolving food culture.
Role Description The Research & Development - Culinary Chef Intern will support the creation, testing, and refinement of new recipes and menu items aligned with Viwidh Foodcraft’s brand standards. Day-to-day responsibilities include conducting culinary research, performing structured kitchen trials, documenting processes and results, and collaborating with the corporate team to standardize recipes and operating procedures. The intern will assist in sensory evaluations, monitor ingredient quality, and help develop scalable preparation methods suitable for multiple outlets.

This is a full-time, on-site role based in Bengaluru, and candidates must have prior corporate experience to understand structured processes, compliance, and documentation requirements.
Qualifications

• Strong foundation in Research and Development (R&D) and culinary Research for new recipes and menu innovation.
• Analytical Skills to interpret test results, optimize recipes, and support data-driven decision-making.
• Effective Communication skills for coordinating with corporate, kitchen, and operations teams and presenting findings clearly.
• Basic Laboratory Skills or familiarity with standardized testing, measurements, and food safety protocols.
• Prior corporate experience in F&B, hospitality, or related sectors, with exposure to SOPs and process-driven environments.
• Formal culinary education or certification preferred, with strong interest in North Indian cuisine and vegetarian concepts.
• Knowledge of food safety, hygiene standards, and regulatory requirements applicable to commercial kitchens.
• Ability to work on-site in Bengaluru, manage multiple experiments, and maintain detailed documentation of trials.