MAIN DUTIES AND RESPONSIBILITIES:

• Conduct regular cooking sessions according to the provided module and timetable, with a focus on the hospitality sector.
• Design course content based on industry standards and specific needs of the training program.
• Deliver the provided course content effectively within the allotted training period.
• Maintain regular attendance registers for the assigned cooking classes.
• Prepare and facilitate weekly and monthly assessments to evaluate the progress of trainees.
• Develop a detailed training plan and share it with the training officer for implementation of professional cooking classes under the project.
• Attend regular fortnightly trainer meetings to ensure continuous improvement in the training process.
• Create weekly and monthly work plans, with a breakdown of course content as per the approved training schedule.
• Facilitate and coordinate with the Project Manager on day-to-day training affairs.
• Manage and update data in the MIS for final evaluations, ensuring completion of assessments and printing of certificates.
• Maintain hard and soft copies of documents, including evaluation sheets, related to cooking training.
• Assist the training officer in reviewing trainees’ attendance and obtaining feedback from absentees on a daily basis.
• Inform trainees about exam schedules, important events, and upcoming functions.
• Responsible for the administrative support and coordination of cooking training activities.
• Manage and support the professional development and grooming of trainees, ensuring their progression in the culinary field.
• Design and create short courses and content if required by the program.
• Follow organizational policies and procedures and adhere to the guidelines set by management.
• Perform any other duties assigned by the Project Manager as required.
• Develop and submit training reports in the required format to management within one week after the completion of the training.

Additional Skills:

• Strong time management skills with the ability to complete tasks within deadlines.
• Creative, innovative, and knowledgeable in modern cooking techniques, ingredients, and presentation styles.
• Analytical and problem-solving abilities to handle challenges in a culinary environment.
• Ability to work under pressure and manage workload efficiently.
• Strong interpersonal communication skills and ability to maintain good working relationships with colleagues.
• In-depth understanding of food safety standards, kitchen operations, and hospitality practices.

Required Qualifications and Experience:

• Professional education (e.g., Diploma or Degree in Culinary Arts or equivalent).
• A Graduate degree (if intermediate, the candidate should have 3-5 years of supervisory experience in a professional kitchen or hospitality setting).
• Minimum of 2-3 years of training and industry experience in professional cooking.
• A passion for teaching and motivating adults to learn and develop their culinary skills.
• Basic IT knowledge (MS Office, system operations, etc.).
• Ability to teach modern cooking techniques, menu planning, food presentation, and kitchen management within the hospitality industry.

Note

We maintain a zero-tolerance policy towards Sexual Exploitation and Abuse. All selected candidates will undergo comprehensive background checks. As an equal opportunity employer, we encourage female candidates to apply.
Applications will be reviewed on a rolling basis.
This job description outlines the essential responsibilities and qualifications necessary for the role. Adjustments can be made based on organizational needs or changes in operational requirements.