Don Bosco Tech Society is seeking a qualified and experienced Kitchen (F&B Production) Trainer to deliver high-quality vocational training aligned with the Kitchen Trainee (THC/Q2702) job role. The Trainer will be responsible for imparting theoretical knowledge and practical skills related to food production, kitchen operations, food safety, hygiene, and basic culinary techniques.
The ideal candidate should have a strong background in hotel management, hospitality, or food production, along with practical experience in professional kitchen operations. The candidate should be capable of providing hands-on training and preparing trainees for employment opportunities in hotels, restaurants, catering establishments, and other hospitality-related sectors.
Location: Don Bosco Tech - Kuntighat, West Bengal
Key Responsibilities
- Deliver classroom and practical training aligned with the Kitchen Trainee (THC/Q2702) qualification requirements and curriculum.
- Provide hands-on training in basic food preparation, cooking methods, kitchen operations, and food production techniques.
- Demonstrate and train students on the use, handling, and maintenance of kitchen tools, utensils, and equipment.
- Train students in the preparation of various food items using appropriate ingredients, recipes, cooking methods, and standard procedures.
- Develop trainees' understanding of Mise en Place, portion control, recipe adherence, and basic kitchen workflow.
- Train students on food safety, personal hygiene, kitchen sanitation, and safe food handling practices.
- Explain proper storage, preservation, and handling of raw materials and food products.
- Train students in maintaining cleanliness and hygiene standards in the kitchen and work areas.
- Demonstrate safe working practices, including the proper handling of knives, cooking equipment, gas/electrical appliances, and other kitchen tools.
- Monitor trainees during practical sessions and provide constructive feedback to improve their technical and practical skills.
- Conduct assessments, practical demonstrations, skill evaluations, and regular performance reviews of trainees.
- Maintain attendance records, assessment records, training documentation, and other required reports.
- Support trainees in developing workplace readiness, professional conduct, teamwork, communication, and customer service skills.
- Ensure that training delivery is interactive, practical, industry-oriented, and aligned with relevant hospitality standards.
- Coordinate with the Centre Manager and relevant stakeholders regarding training schedules, assessments, trainee performance, and placement readiness.
- Participate in placement support activities, industry interactions, guest lectures, and other programme-related activities as required.
- Ensure compliance with organizational policies, training standards, and health and safety guidelines.
Key Training Areas
- Fundamentals of Food Production
- Kitchen Organization and Workflow
- Mise en Place and Basic Kitchen Operations
- Basic Culinary Skills and Cooking Methods
- Preparation of Vegetarian and Non-Vegetarian Food
- Basic Bakery and Confectionery Concepts
- Food Preparation and Presentation
- Use and Maintenance of Kitchen Tools and Equipment
- Food Safety and Hygiene
- Personal Hygiene and Kitchen Sanitation
- Safe Handling and Storage of Food Materials
- Portion Control and Basic Cost Awareness
- Waste Management and Kitchen Safety
- Workplace Etiquette, Teamwork, and Professional Conduct
Educational Qualification
- Bachelor's or Master's Degree in Hotel Management / Hospitality Management / Culinary Arts / Food Production or a relevant qualification from a recognized institution.
- Relevant vocational or industry certifications in Food Production / Hospitality / Culinary Operations will be an added advantage.
Experience Required
- Minimum 5 years of relevant experience in kitchen operations, food production, hotel, restaurant, catering, or hospitality industry.
- Minimum 1 year of relevant experience in kitchen operations is preferred for training-related or instructional responsibilities.
- Candidates with prior experience as a Chef, Commis Chef, Demi Chef, Sous Chef, Kitchen Supervisor, Food Production Executive, or Hospitality Trainer will be preferred.
Required Skills and Competencies
- Strong practical knowledge of professional kitchen and food production operations.
- Good understanding of culinary techniques, food preparation, and kitchen procedures.
- Knowledge of food safety, hygiene, sanitation, and safe food handling practices.
- Ability to conduct effective practical demonstrations and hands-on training.
- Good communication and interpersonal skills.
- Ability to engage and motivate young learners from diverse backgrounds.
- Strong organizational and classroom management skills.
- Patience, adaptability, and a learner-centric approach.
- Ability to assess trainee performance and provide constructive feedback.
- Basic computer skills for maintaining training records and documentation.
- Willingness to work in a vocational training environment and support trainees in achieving employment outcomes.
How to Apply?
Interested candidates may submit their updated resume by clicking the Apply tab, along with a recent photograph and the following details:
- Current/Last Drawn Salary
- Expected Salary
- Notice Period
Alternatively, candidates may email their updated resume along with the above details to [email protected]
Pay: ₹25,086.00 - ₹32,000.00 per month
Benefits:
- Health insurance
- Provident Fund
Work Location: In person
