The L&D; Chef is responsible for designing, delivering, and continuously improving culinary and food-processing training programs for kitchen staff, production teams, and quality personnel. This role bridges culinary expertise with structured training methodology to ensure consistency in recipes, food safety standards, product quality, and operational efficiency across manufacturing units.
Key Responsibilities
Training Design & Delivery
Develop standardized recipes, SOPs, and process manuals for current and existing products
Conduct hands-on training for kitchen/production staff on cooking techniques, portioning, plating, and hygiene practices
Design induction programs for new hires in culinary/production roles
Create training calendars aligned with new product launches, seasonal menus, or process changes
Quality & Standardization
Ensure recipes and processes are replicable at scale without compromising taste, texture, or nutrition
Work with R&D; and Quality teams to translate new formulations into trainable, standardized processes
Conduct periodic audits/tastings to verify adherence to standards across shifts and locations
Food Safety & Compliance
Train staff on FSSAI, HACCP, GMP, and other food safety regulations
Ensure hygiene, sanitation, and safe food-handling practices are embedded in daily training




Maintain training records for audit and compliance purposes
Capability Building
Assess skill gaps among culinary/production staff and design upskilling programs
Mentor and coach junior chefs, cooks, and line staff
Build training content (videos, manuals, visual job aids) for easy replication across sites
Required Qualifications
Diploma/Degree in Culinary Arts, Hotel Management, or Food Technology
Certification in Food Safety (HACCP/FSSAI) preferred
L&D; or Train-the-Trainer certification is a plus
Experience
3-6 years in culinary/kitchen operations, with at least 2–3 years in a training or capability-building role
Prior experience in food manufacturing, QSR, catering, or large-scale food production preferred
Key Skills
Strong culinary and food science knowledge
Excellent training delivery and communication skills
Process documentation (SOPs, recipe cards, training manuals)
Knowledge of food safety and hygiene standards
Ability to train diverse, multi-lingual shop-floor teams
Patience, coaching mindset, and hands-on demonstration ability
Key Metrics / KPIs
Training coverage % across shifts/sites
Reduction in product quality deviations post-training
Time-to-competency for new hires
Food safety audit scores
Recipe/process standardization compliance rate

📌 Learning & Development Chef - Mumbai (Chennai)
🏢 Dil Foods
📍 Chennai