MAIN DUTIES AND RESPONSIBILITIES:

• Conduct regular kitchen gardening sessions according to the provided module and timetable, with a focus on the hospitality sector.
• Design and customize course content to meet the needs of trainees, emphasizing sustainable gardening practices suitable for a hospitality setting (e.g., hotels, restaurants).
• Deliver the provided course content effectively within the specified time frame for the training program.
• Maintain regular attendance registers for all assigned kitchen gardening classes.
• Prepare and facilitate weekly and monthly assessments to evaluate trainees' understanding and application of gardening techniques.
• Develop a detailed training plan and share it with the training officer to ensure successful implementation of kitchen gardening classes under the project.
• Attend regular fortnightly trainer meetings to assess progress, share feedback, and ensure continuous improvement.
• Prepare weekly and monthly work plans, ensuring a clear breakdown of course content as per the approved training schedule.
• Coordinate and facilitate with the Project Manager for day-to-day activities related to kitchen gardening training.
• Manage and update data in the MIS (Management Information System) for final evaluations, including assessments and certificate printing.
• Maintain hard and soft copies of documents, such as evaluation sheets, training reports, and gardening-related materials.
• Assist in reviewing trainees’ attendance and collecting feedback from absentees on a daily basis.
• Inform trainees about exam schedules, important events, and upcoming functions related to the kitchen gardening program.
• Provide administrative support and coordination for kitchen gardening training activities.
• Support the professional development and grooming of trainees, ensuring they are well-equipped to implement gardening techniques within the hospitality industry.
• Design and create short courses and their respective content if required by the program.
• Follow organizational policies and procedures and adhere to the guidelines set by management.
• Perform any other tasks assigned by the Project Manager as needed.
• 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 accomplish tasks within deadlines.
• Creative and innovative approach to kitchen gardening techniques, sustainability practices, and resource management.
• In-depth knowledge of plants, herbs, vegetables, and edible flowers commonly used in hospitality kitchens.
• Problem-solving skills to address gardening challenges in a controlled, kitchen-oriented environment.
• Ability to work under pressure, adapt to changing conditions, and handle the demands of both the training program and the hospitality industry.
• Excellent communication skills to establish and maintain positive relationships with colleagues and trainees.
• Understanding of eco-friendly and organic gardening methods, especially in the context of food production for kitchens in hospitality settings.

Required Qualifications and Experience:

• Professional education in agriculture, horticulture, or a related field (e.g., Diploma in Horticulture, Organic Farming, or Kitchen Gardening).
• A Graduate degree (or equivalent experience in a supervisory or gardening-related role in the hospitality sector).
• Minimum of 2-3 years of training and industry experience in kitchen gardening or related fields.
• Strong passion for teaching, motivating, and guiding adults to learn sustainable gardening practices.
• Basic IT knowledge (MS Office, system operations, etc.).

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.