Nymble is an early-stage food robotics company trying to redefine the future of home cooking globally. We believe that the future of eating is eating at home, and we are building that future with our Nymble Smart Kitchen Robot. Our robot sits on your kitchen top and cooks fresh nutritive food for you at the tap of a button, tailored to your taste – without you having to put in the time or effort. Getting a good meal on the table should not be a hassle for anyone, and we are trying to solve that problem at Nymble by analyzing user insights, and perfecting our tech, day in, day out.

As a Sous Chef, you will be involved in developing exciting new recipes that will be programmed onto our cooking robot. Additionally, we also expect you to help our customer success team during deployments with meal kit preparation, prototype cleaning, and spice loading. Don’t worry, you’re not going to be just an extra pair of hands onboard! You get to be one of the earliest members in shaping our story and get a chance to be part of a fast-growth startup that is looking to change the way food is cooked globally. Your primary objectives will be as follows:

·       Source and Use Locally Available American Ingredients: The recipes that we create in India use locally available ingredients. We need you to use the same ingredients but with their American versions while testing multiple iterations of each of our recipes. For example, the tomatoes we use here are different from the Beefsteak, Roma, Big Boy, etc., which are commonly available in the United States. The same logic applies to all ingredients from vegetables and pasta to stock bouillons.

·       Provide Comprehensive Feedback: Once the recipes are evaluated with American ingredients, we need you to give us comprehensive feedback on the flavor, appearance, texture, portion size, and other qualities of the dishes. The Sous Chef needs to place themselves in the shoes of the user and give feedback accordingly. Our dishes should cater to a ‘Pan-American’ palette, and feedback should be given keeping this in mind.

·       End-to-end recipe execution on our cooking robot: Once the ingredients have been procured, the Sous Chef needs to prep the ingredients according to the instructions given on the device and cook the recipe accordingly. They will also have to take notes on the cooking process and any issues that you might encounter while cooking the recipes.

Responsibilities

In this role, you will spend your time refining our product and directly contributing to its development:

1.     Your primary responsibility will be to test and assess our recipes with locally available ingredients.

2.     You will be responsible for procuring ingredients to test recipes.

3.     You will be responsible for prepping ingredients to test recipes.

4.     You will be responsible for cleaning up after every Julia recipe trial and maintaining the robot.

5.     You will be responsible for taking recipe notes (feedback and suggestions) in written, video, and image formats.

6.     You will load ingredients, load and unload spice pods, and prepare the device to cook recipes.

7.     You will also be involved in helping fix recipe issues that come up during user trials and implement changes.

8.     You will have to ensure prototypes and meal kits are ready and in perfect condition before user deployments.

The ideal candidate for this role is comfortable working in a small kitchen and has the zeal to learn and adapt. They think out of the box with respect to food and are ready to do any work in a kitchen.

1.     Degree in Culinary Arts/ Food Sciences or relevant work experience.

2.     Has at least 1 year of experience working in a kitchen. Freshers may also apply.

3.     Understand the basic science of cooking and are comfortable with tech gadgets inside the kitchen.

4.     Can adapt recipes in such a way that they can be cooked in non-traditional ways such as one-pot cooking.

5.     Has basic computer knowledge.

Contract Details

·       Duration of contract: 4 months

·       Expected time requirement: 4–5 hours daily, including weekends (1 weekly off)

·       Pay rate: $35-40 per hour