Assistant Training Chef

Qualifications

• Have leadership skills.
  
• Highly organized
  
• Good facilitation skills
  
• High level of attention to detail
  
• Computer Literacy
  
• Excellent presentation and communication skills
  
• Business Awareness
  
• Strong analytical and problem-solving skills
  

Experience

• Must have skills to run an a la carte kitchen and have at least 2 years of experience in the same.
  
• Must have proper knowledge on cost management and analysis.
  

• Conduct hands-on culinary training for all kitchen staff on brand standards and food quality.
  
• Ensure all kitchen teams are trained on recipe interpretation, production procedures, portion control, and presentation.
  
• Review N.P.S. ratings of Food quality, staff conduct, and guest feedback to determine areas where things can improve and come up with innovative solutions to the problems.
  
• Ensure all new joining staff are well-oriented in the kitchen.
  
• Identify all the training needs for all kitchen staff.
  
• Administer written and practical tests.
  
• Ensuring that all meals served are of good quality and fresh.
  
• Assist the Learning and Development Manager in creating a quarterly training calendar for the kitchen department.
  
• Ensuring that all food safety guidelines are practiced by regularly auditing the Kitchens.
  
• Train the chefs and assistant chefs on all costs and margins management systems.
  
• Co-ordinate with the Executive chef on menu engineering, costing, and new product development.