Position Title: Kitchen Field Trainer / Culinary Learning & Development
Department Learning: Learning & Development (L&D) — Kitchen Operations
1. Role Purpose
- The Kitchen Field Trainer is responsible for building back-of-house (BOH) and base kitchen capability across
- assigned kitchens by driving structured on-the-job training on recipe adherence, food safety, and equipment
- handling, conducting skill certifications (OJEs), identifying training gaps through Training Needs Analysis (TNA),
- and ensuring every kitchen team member follows a defined growth path from joining to kitchen leadership
- readiness. The role is the direct link between the central kitchen/L&D curriculum and its consistent execution at every store kitchen station.
2. Key Responsibilities
- Plan and execute station-wise OJEs for all new kitchen staff as per the certification calendar (typically completed by on time as per training plan).
- Conduct OJEs across all core kitchen stations — PRP, Marination, Frying/Grill, Cooking Line, Assembly/Packing, and Dish-up — using standardised OJE checklists.
- Validate that trainees demonstrate recipe accuracy, portion control, and equipment handling for at least 6 repetitions before certifying competency.
- Maintain OJE records (digital/physical) for every kitchen team member — tracking pass/fail status, retraining needs, and re-certification timelines.
- Escalate repeated OJE failures to the Kitchen Chef / Area Coach with a remedial training plan.
- Conduct periodic TNA at kitchen and cluster level by combining floor observations, OJE failure trends, food safety audit scores, customer complaint data (taste/quality/prep time), trends.
- Build a monthly/quarterly TNA report and translate it into a kitchen training calendar.
- Coordinate with Quality/R&D and Operations teams to align TNA with new menu launches, recipe revisions, equipment upgrades, or seasonal menu changes.
- Drive the structured kitchen career pathway by ensuring every team member's progression criteria are tracked.
- Identify high-potential talent (HiPo) on the kitchen floor and create Individual Development Plans (IDPs) for them, including cross-training across multiple stations.
- Conduct Kitchen Buddy Trainer certification programmes — identifying and developing senior cooks into certified trainers.
- Conduct field audits to assess training effectiveness — observing live execution of recipes, portioning, cooking times/temperatures, FIFO/FEFO of ingredients, hygiene, and food safety standards.
- Run periodic knowledge assessments (MCQ tests, quizzes, verbal questioning on recipes/SOPs/food safety) alongside practical cook-offs to test both 'know' and 'do'.
- Track a Training Effectiveness Score (TES) per kitchen — combining OJE pass rates, food safety audit scores, recipe compliance, wastage levels, and post-training performance metrics.
- Provide structured feedback reports to Kitchen chefs and Area managers highlighting training recurring quality issues, and areas needing reinforcement.
- Conduct refresher/reinforcement sessions where evaluation shows performance drift in recipe execution, portioning, or hygiene practices.
- Deliver new joiner kitchen induction programmes (food safety basics, personal hygiene, grooming, uniform/PPE standards, fire & equipment safety, POSH, etc.).
- Maintain training infrastructure at kitchen level — recipe cards, SOP manuals, OJE forms, portioning guides, and visual standards/photographs of finished products.
- Support rollout of new menu items, recipe revisions, and equipment — ensuring trainers and team members are certified before go-live dates.
- Ensure all kitchen training documentation complies with food safety, statutory, and audit/compliance requirements.
3. Required Skills & Competencies
- Strong culinary and SOP knowledge across all kitchen stations.
- Hands-on training delivery skills — comfortable demonstrating recipes, portioning, and equipment handling, not just explaining them.
- Sound knowledge of food safety standards (HACCP/FSSAI principles), hygiene practices, and temperature control requirements.
- Assessment and evaluation skills — able to design and administer OJEs, recipe audits, food safety checks, and knowledge quizzes.
- Data orientation — able to analyse TNA data, OJE trends, wastage reports, and training effectiveness scores.
- Coaching and feedback skills — giving specific, behaviour-focused, timely feedback.
- Strong communication and stakeholder management with Kitchen chefs, Area Managers.
- Willingness to travel extensively across assigned cluster kitchens and work flexible hours including peak meal periods.
4. Qualifications & Experience
- Diploma/Degree in Culinary Arts, Hotel Management, or Food Production preferred; any graduate with strong kitchen experience also considered.
- 2–5 years of experience in QSR/restaurant kitchen operations, with at least 1–2 years in a training, shift- lead, or kitchen supervisory role.
- Prior experience as a Kitchen Buddy Trainer, Shift Kitchen Captain, or Kitchen Manager is an added advantage.
- Valid food safety certification (e.g., FSSAI Food Safety Supervisor) preferred.
- Certification in train-the-trainer programmes preferred.
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
