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Job Description & How to Apply Below
About Curefoods
Curefoods is a Bangalore-based house of F&B brands, founded in 2020. The company operates 500+ locations across 50 cities in India, offering a diverse range of cuisines. Curefoods brings together brands such as Kitchens of Eat Fit, Cake Zone, Nomad Pizza, Sharief Bhai, Olio Pizza, Frozen Bottle, Krispy Kreme, and Arambam. Each brand offers a distinct culinary experience, from healthier meal options to regional cuisines and indulgent desserts.
The company operates through cloud kitchens and dine-in formats, focusing on food quality, hygiene, and sustainability. Its operations integrate technology and consumer insights to manage scale and efficiency.
Role Summary
We are seeking an experienced Chef with expertise in retort and frozen food processing, large-batch commercial production, and standardized recipe execution. The role involves overseeing production consistency, process compliance, and continuous improvement to deliver high-quality shelf-stable and frozen food products.
Key Responsibilities
Manage and execute bulk cooking operations for retort and frozen food production (gravies, dals, curries, rice, biryani, khichdi, snacks, etc.).
Ensure strict adherence to standardized recipes, portioning, viscosity, and batch consistency.
Coordinate with QA & Production teams during cooking, filling, sealing, freezing and retort processing.
Monitor CCPs and production parameters including time, temperature, viscosity, pH, freezing temperature, and packaging integrity.
Drive improvements in taste, texture, shelf life, thawing stability, and product performance.
Work closely with NPD/R&D for product trials, scale-ups, and reformulations.
Maintain batch records, production logs & SOP documentation.
Support RCA & CAPA for process deviations, complaints, or quality failures.
Travel to vendor facilities across multiple cities for production monitoring, trials, audits, and support.
Required
Skills & Qualifications
4+ years of experience in retort or frozen food production, commercial kitchen, or RTE/RTC industry.
Strong culinary expertise in Indian dishes, gravies, dals, rice, and ready-to-eat/frozen products.
Hands-on experience with retort systems, freezers (blast/plate / IQF), filling lines, packing & sealing equipment.
Ability to scale recipes from kitchen trials to commercial batch sizes.
Leadership, communication, and production team management skills.
Willingness & flexibility to travel to vendor sites across multiple cities.
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