Job Summary The Head Chef / Chef Trainer is responsible for delivering professional culinary training, supervising practical kitchen sessions, maintaining food quality and hygiene standards, developing course content, and mentoring students to prepare them for careers in the hospitality industry.
Key Responsibilities
Conduct practical and theoretical culinary training.
Demonstrate professional cooking techniques and food presentation.
Plan and prepare daily training schedules and lesson plans.
Supervise students during practical kitchen sessions.
Maintain high standards of food quality, hygiene, and kitchen safety.
Ensure proper use and maintenance of kitchen equipment.
Monitor inventory and coordinate the purchase of kitchen supplies.
Develop recipes, menus, and training materials.
Assess students through practical tests, assignments, and examinations.
Provide constructive feedback and guidance to improve students' skills.
Ensure compliance with food safety standards and sanitation procedures.
Assist in organizing workshops, competitions, industrial visits, and live demonstrations.
Maintain attendance, assessment records, and student progress reports.
Stay updated with current culinary trends and industry practices.
Required Qualifications
Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
Minimum 3–5 years of professional culinary experience.
Prior teaching or training experience is preferred.
Strong knowledge of Indian, Continental, Bakery, or other specialized cuisines (as applicable).
Excellent communication and leadership skills.
Skills Required
Culinary expertise
Leadership and team management
Teaching and mentoring
Menu planning
Food safety and hygiene knowledge
Time management
Communication and presentation skills
Problem-solving abilities
Inventory and cost control
Creativity and innovation
Working Conditions
Full time position
Practical kitchen and classroom setting
May require weekend workshops or special training sessions
Performance Indicators (KPIs)
Student satisfaction and performance
Practical training quality
Kitchen hygiene and safety compliance
Timely completion of course curriculum
Equipment maintenance and inventory control
Student placement and skill development outcomes