R&D-focused culinary professional with experience in new product development, sensory evaluation, and commercially scalable recipe standardisation within high-volume and premium culinary environments. Award-winning research expertise in plant-based product innovation and consumer acceptance. Strong understanding of HACCP, allergen management, ingredient functionality, and operational optimisation. Dedicated to developing profitable, market-ready retail food products for the FMCG sector.
Hi, I’m
Kushal Prabhakar
Birmingham,UK
Summary
Overview
4
years of professional experience
Work history
Asha’s BirminghamBirmingham, UK
Chef De Partie/Development Chef
02.2025 - 12.2025
Job overview
- Led R&D initiatives launching 6+ commercially evaluated dishes aligned with brand positioning
- Introduced SOP improvements contributing to a 10% reduction in food waste
- Conducted structured sensory testing and iterative refinement to enhance consistency
- Ensured robust allergen control and HACCP compliance on every product trial
- Trained team members for effective new product introduction and roll-out
The Leela PalaceBengaluru, India
Culinary Intern
06.2023 - 05.2024
Job overview
- Drove high-quality dessert assembly for Michelin-style pop-ups serving 200+ covers/day
- Supported recipe innovation and plate design for premium menus
- Managed 150+ ingredient SKUs, ensuring seamless availability for trials
- Assisted marketing involvement, boosting consumer engagement at culinary events
Taj Group Of Hotels, India
Industrial Culinary Trainee
02.2022 - 07.2022
Job overview
- Contributed creative dish enhancements through guest insight collection
- Developed strong cross-functional collaboration through rotations across departments
- Supported stock control and live station performance during peak service
Education
University College Birmingham Birmingham
Master’s in Culinary Arts Management from Culinary
02.2025
University overview
Relevant Coursework: Culinary Innovation & Product Development, Culinary Artistry, and Revenue Analysis.
University of HuddersfieldHuddersfield, UK
BA (Hons) Culinary Arts Management from Culinary
08.2020 - 07.2024
University overview
Relevant Module: Culinary Innovations Management and Nutrition Management
Skills
R&D / Product Innovation
- New Product Development (NPD), Sensory Evaluation, Menu Engineering
- Recipe Standardisation, Scale-Up Support, Specification Understanding
Commercial & Operational
- Cost Control, Yield Optimisation, Inventory Accuracy, Procurement Support
- Consumer Insight Integration, Product Lifecycle Awareness
Food Safety & Compliance
- HACCP, Allergen Management, UK Food Safety Regulations (COSHH)
Digital & Technical Tools
- Microsoft Office Suite, Google Workspace, Canva
- Learning: Nutritics / Recipe Costing Systems
Accomplishments
Accomplishments
- Gold Medal: 1st Position in Undergraduate Research Project and Digital Marketing Module
- Research Dissertation: Evaluating Plant-Based Proteins as Differentiators in FMCG Product Innovation
Timeline
University College Birmingham
Master’s in Culinary Arts Management from Culinary
02.2025
Chef De Partie/Development Chef
Asha’s Birmingham
02.2025 - 12.2025
Culinary Intern
The Leela Palace
06.2023 - 05.2024
Industrial Culinary Trainee
Taj Group Of Hotels
02.2022 - 07.2022
University of Huddersfield
BA (Hons) Culinary Arts Management from Culinary
08.2020 - 07.2024