Chef Trainer (Multicuisine)
Department
Academic & Training
Reports To
Academic Director / Principal
Job Summary
The Chef Trainer (Multicuisine) is responsible for delivering high-quality practical and theoretical culinary training to students in accordance with the institute's curriculum and industry standards. The trainer develops students' technical skills, professional attitude, kitchen discipline, and employability while ensuring a safe, hygienic, and productive learning environment.
Key ResponsibilitiesTraining & Instruction
- Conduct practical and theory classes in Indian, Continental, Chinese, Italian, Bakery, Basic Pastry, and other multicuisine subjects as per the curriculum.
- Demonstrate professional cooking techniques, knife skills, food preparation, plating, and presentation.
- Prepare lesson plans, practical schedules, and training materials.
- Deliver competency-based training aligned with NSQF, THSC, and other applicable standards.
- Integrate food safety, hygiene, and sanitation practices into all training sessions.
Student Development
- Assess students' practical performance and theoretical understanding.
- Conduct practical examinations, viva voce, assignments, and internal assessments.
- Provide mentoring, coaching, and constructive feedback to students.
- Monitor attendance, discipline, grooming, punctuality, and overall progress.
- Prepare students for internships, industrial training, competitions, and placements.
Kitchen & Laboratory Management
- Ensure proper setup of the food production laboratory before each practical session.
- Maintain cleanliness, hygiene, and safety of the kitchen and equipment.
- Supervise the proper use of kitchen tools, machinery, and appliances.
- Monitor stock levels and coordinate ingredient requisitions.
- Minimize food wastage through effective planning and portion control.
- Ensure compliance with SOPs and safety regulations.
Curriculum & Academic Support
- Assist in developing and updating training content, recipes, practical manuals, and presentations.
- Prepare training records, lesson plans, attendance registers, and assessment reports.
- Participate in curriculum reviews and continuous improvement initiatives.
- Support accreditation, inspections, audits, and quality assurance activities.
Industry Engagement
- Stay updated with current culinary trends, techniques, and technologies.
- Build industry connections to support guest lectures, workshops, and student placements.
- Participate in culinary competitions, seminars, exhibitions, and faculty development programs.
Administrative Responsibilities
- Maintain training documentation and student records.
- Submit reports to the Academic Director on training progress and laboratory requirements.
- Ensure compliance with institutional policies and academic standards.
- Assist in admission counseling, orientation programmes, promotional activities, and institute events when required.
Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or Food Production from a recognized institution.
- Relevant certifications in Food Safety, HACCP, or FSSAI are desirable.
- Assessor/Trainer certification under THSC or other Sector Skill Councils is an added advantage.
Experience
- Minimum 3–5 years of professional experience in hotel kitchens, restaurants, or catering operations.
- At least 1–2 years of teaching or culinary training experience is preferred.
- Experience in competency-based vocational education and skill development programmes is desirable.
Skills & Competencies
- Strong knowledge of Indian, Continental, Chinese, Italian, Bakery, and Basic Pastry.
- Excellent practical demonstration and instructional skills.
- Classroom and laboratory management.
- Student mentoring and assessment.
- Strong communication and presentation skills.
- Computer proficiency (MS Office, PowerPoint, email, online learning platforms).
- Knowledge of food safety, sanitation, and kitchen SOPs.
- Leadership, teamwork, and organizational skills.
Key Performance Indicators (KPIs)
- Student learning outcomes and pass percentage.
- Quality of practical demonstrations and classroom delivery.
- Student attendance, engagement, and discipline.
- Laboratory hygiene and safety compliance.
- Timely completion of syllabus and assessments.
- Accuracy of academic documentation.
- Student placement and internship support.
- Positive feedback from students, management, and external auditors.
Working Hours
- As per institute schedule, with flexibility for practical sessions, examinations, workshops, events, and industry visits.
Professional Conduct
The Chef Trainer shall maintain professional grooming, wear the prescribed chef uniform, model ethical behaviour, treat all students with respect, promote teamwork, and uphold the institute's standards of discipline, safety, and excellence.Job Description – Chef Trainer (Multicuisine)Job Title
Chef Trainer (Multicuisine)
Department
Academic & Training
Reports To
Academic Director / Principal
Job Summary
The Chef Trainer (Multicuisine) is responsible for delivering high-quality practical and theoretical culinary training to students in accordance with the institute's curriculum and industry standards. The trainer develops students' technical skills, professional attitude, kitchen discipline, and employability while ensuring a safe, hygienic, and productive learning environment.
Key ResponsibilitiesTraining & Instruction
- Conduct practical and theory classes in Indian, Continental, Chinese, Italian, Bakery, Basic Pastry, and other multicuisine subjects as per the curriculum.
- Demonstrate professional cooking techniques, knife skills, food preparation, plating, and presentation.
- Prepare lesson plans, practical schedules, and training materials.
- Deliver competency-based training aligned with NSQF, THSC, and other applicable standards.
- Integrate food safety, hygiene, and sanitation practices into all training sessions.
Student Development
- Assess students' practical performance and theoretical understanding.
- Conduct practical examinations, viva voce, assignments, and internal assessments.
- Provide mentoring, coaching, and constructive feedback to students.
- Monitor attendance, discipline, grooming, punctuality, and overall progress.
- Prepare students for internships, industrial training, competitions, and placements.
Kitchen & Laboratory Management
- Ensure proper setup of the food production laboratory before each practical session.
- Maintain cleanliness, hygiene, and safety of the kitchen and equipment.
- Supervise the proper use of kitchen tools, machinery, and appliances.
- Monitor stock levels and coordinate ingredient requisitions.
- Minimize food wastage through effective planning and portion control.
- Ensure compliance with SOPs and safety regulations.
Curriculum & Academic Support
- Assist in developing and updating training content, recipes, practical manuals, and presentations.
- Prepare training records, lesson plans, attendance registers, and assessment reports.
- Participate in curriculum reviews and continuous improvement initiatives.
- Support accreditation, inspections, audits, and quality assurance activities.
Industry Engagement
- Stay updated with current culinary trends, techniques, and technologies.
- Build industry connections to support guest lectures, workshops, and student placements.
- Participate in culinary competitions, seminars, exhibitions, and faculty development programs.
Administrative Responsibilities
- Maintain training documentation and student records.
- Submit reports to the Academic Director on training progress and laboratory requirements.
- Ensure compliance with institutional policies and academic standards.
- Assist in admission counseling, orientation programmes, promotional activities, and institute events when required.
Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or Food Production from a recognized institution.
- Relevant certifications in Food Safety, HACCP, or FSSAI are desirable.
- Assessor/Trainer certification under THSC or other Sector Skill Councils is an added advantage.
Experience
- Minimum 3–5 years of professional experience in hotel kitchens, restaurants, or catering operations.
- At least 1–2 years of teaching or culinary training experience is preferred.
- Experience in competency-based vocational education and skill development programmes is desirable.
Skills & Competencies
- Strong knowledge of Indian, Continental, Chinese, Italian, Bakery, and Basic Pastry.
- Excellent practical demonstration and instructional skills.
- Classroom and laboratory management.
- Student mentoring and assessment.
- Strong communication and presentation skills.
- Computer proficiency (MS Office, PowerPoint, email, online learning platforms).
- Knowledge of food safety, sanitation, and kitchen SOPs.
- Leadership, teamwork, and organizational skills.
Key Performance Indicators (KPIs)
- Student learning outcomes and pass percentage.
- Quality of practical demonstrations and classroom delivery.
- Student attendance, engagement, and discipline.
- Laboratory hygiene and safety compliance.
- Timely completion of syllabus and assessments.
- Accuracy of academic documentation.
- Student placement and internship support.
- Positive feedback from students, management, and external auditors.
Working Hours
- As per institute schedule, with flexibility for practical sessions, examinations, workshops, events, and industry visits.
Professional Conduct
The Chef Trainer shall maintain professional grooming, wear the prescribed chef uniform, model ethical behaviour, treat all students with respect, promote teamwork, and uphold the institute's standards of discipline, safety, and excellence.
Pay: From ₹30,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
Work Location: In person
