Trainer – Commis
Job Summary
We are looking for an experienced and qualified Trainer – Commis for our skill development training programs in Guntur, Andhra Pradesh.
The trainer will be responsible for delivering theoretical and practical training in food production, kitchen operations, food preparation, cooking techniques, hygiene, safety, mise-en-place, kitchen equipment handling, and basic culinary operations.
The training shall be delivered as per the prescribed curriculum, Qualification Pack/NOS, NSQF standards, and applicable skill development guidelines.
Key Responsibilities
- Deliver classroom and practical training for the Commis job role.
- Train candidates in basic kitchen operations and food production activities.
- Provide hands-on training in:
- Mise-en-place
- Vegetable and fruit preparation
- Knife skills
- Cutting, chopping, slicing, and dicing
- Preparation of stocks, soups, sauces, and gravies
- Basic Indian cooking
- Basic continental cooking
- Rice, pulses, vegetables, and accompaniments
- Snacks and simple preparations
- Basic bakery and confectionery exposure, wherever applicable
- Portion control
- Plating and presentation
- Train candidates on proper handling, storage, and preparation of raw materials.
- Explain kitchen hierarchy, roles, responsibilities, and coordination between different kitchen sections.
- Train candidates in the correct use of kitchen tools, utensils, appliances, and equipment.
- Demonstrate safe operating procedures for knives, burners, ovens, mixers, refrigerators, and other kitchen equipment.
- Explain food hygiene, sanitation, personal hygiene, and safe food handling practices.
- Train candidates in prevention of cross-contamination and safe storage of food items.
- Explain FIFO, FEFO, stock rotation, and basic inventory control concepts.
- Train candidates in maintaining kitchen cleanliness and workstation hygiene.
- Explain basic food costing, portion control, wastage reduction, and efficient use of ingredients.
- Conduct practical sessions in food preparation, cooking, plating, and kitchen organization.
- Train candidates in workplace discipline, grooming, teamwork, time management, and communication.
- Explain basic allergen awareness and safe handling of food ingredients.
- Ensure training delivery as per prescribed Qualification Pack (QP), National Occupational Standards (NOS), NSQF curriculum, and training hours.
- Prepare lesson plans, session plans, recipes, demonstrations, assignments, and practical exercises.
- Conduct regular internal assessments, mock tests, practical evaluations, and revision sessions.
- Maintain candidate attendance, assessment records, practical logs, inventory registers, and other training documentation.
- Identify candidates requiring additional support and provide remedial training.
- Prepare candidates for final assessment and certification.
- Train candidates in employability skills, interview preparation, professional conduct, and workplace readiness.
- Coordinate with the Centre Manager, Training Coordinator, Assessors, and Project Team for smooth implementation of the training program.
- Support placement activities for candidates in hotels, restaurants, resorts, catering companies, cafés, cloud kitchens, institutional kitchens, and other hospitality establishments.
Qualification
Candidates should preferably possess one of the following qualifications:
- Degree / Diploma in Hotel Management
- Diploma in Food Production
- B.Sc. in Hotel Management / Hospitality Management
- Craft Course in Food Production
- Diploma / Certification in Culinary Arts
- Degree / Diploma in Tourism & Hospitality with specialization in Food Production
- Any other relevant qualification with practical kitchen or culinary experience
Experience
- Minimum 2–3 years of relevant industry and/or training experience in food production, kitchen operations, hotels, restaurants, catering, or related areas.
- Candidates with hands-on experience as a Commis Chef / Cook / Kitchen Associate / Food Production Executive will be preferred.
- Experience in hotels, restaurants, resorts, catering establishments, or institutional kitchens will be an added advantage.
- Previous experience as a Food Production Trainer / Hospitality Trainer / Culinary Trainer will be preferred.
Required Skills
- Strong knowledge of basic food production and kitchen operations.
- Good practical knowledge of Indian and basic continental cooking.
- Strong knife skills and knowledge of food preparation methods.
- Good understanding of stocks, soups, sauces, gravies, and basic cooking techniques.
- Knowledge of food hygiene, sanitation, and safe food handling.
- Familiarity with kitchen equipment and safe operating procedures.
- Understanding of portion control, food costing, and wastage management.
- Ability to conduct practical demonstrations and kitchen-based training.
- Strong classroom management and trainee engagement skills.
- Ability to explain culinary concepts in a simple and practical manner.
- Good communication and interpersonal skills.
- Basic computer knowledge including MS Word, Excel, and PowerPoint.
- Ability to communicate effectively in Telugu is essential; working knowledge of English and Hindi will be an added advantage.
Salary: Competitive / As per qualification, experience, certification, and industry standards.
Benefits
- Opportunity to work on Government and Skill Development Training Projects.
- Professional exposure to hospitality and food production training programs.
- Opportunity to participate in Trainer Certification / ToT programs, wherever applicable.
- Career growth opportunities in hospitality training, culinary education, and skill development projects.
- Exposure to industry-oriented practical kitchen training.
Job Location: Guntur, Andhra Pradesh
Interested candidates may apply with their updated resume on [email protected] or Whats app on 7702300896
Pay: From ₹25,000.00 per month
Work Location: In person
