Cook

Key Responsibilities

1. Production & Operations

Prepare and maintain fermentation batches (kombucha, water kefir, ginger bug, tepache, etc.)

Monitor fermentation cycles (temperature, pH, time, hygiene)

Ensure consistent taste, carbonation, and quality

Maintain daily production logs and batch tracking

2. R&D & Innovation

Develop new fermented beverages and mixers for the restaurant menu

Experiment with flavors (fruits, herbs, spices) Collaborate with bar/kitchen team for menu integration

3. Hygiene & Safety

Follow strict cleanliness and food safety standards. Prevent contamination and spoilage

Ensure proper storage and handling of cultures

4. Inventory & Lab Management

Manage raw materials (tea, sugar, fruits, cultures, jars, etc.). Maintain fermentation equipment and workspace. Plan production as per demand

Candidate Profile I Must-Have

Basic understanding of fermentation or food production Experience in kitchen, bar, bakery, or food lab preferred. Attention to detail and hygiene. Willingness to experiment and learn

Good to Have

Experience with kombucha, pickling, brewing, or probiotics. Knowledge of food safety standards (FSSAI basics). Creative mindset for flavors. Assist in batch preparation and daily operations

Learn and support R&D activities

• It is a Full Time Cook / Chef job for candidates with 6 months - 6+ years Experience.