Job Description
About the role:
nThe incumbent is responsible for driving training, quality, and process excellence across Central Kitchens by ensuring adherence to SOPs, conducting audits and evaluations, and building team capability. The role focuses on maintaining product consistency, supporting new product launches, developing training resources, and collaborating with cross-functional teams to enhance operational standards and efficiency.
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nKey responsibilities -
nTrain, evaluate, and ensure standard operating procedures (SOPs) are adhered to
nTrain kitchen staff on the production and finishing of new product launches, ensuring they align
nwith company standards,
nConduct evaluations to ensure kitchen staff have a firm grasp of the foundational principles set
nby the SOP or previous training.
nCarry out periodic quality checks and process audits in each CK to guarantee product consistency
nand adherence to company standards.
nCollaborate with the Corporate Chef – Culinary Excellence, Training and Quality, AVP and GM
nProduction, NPD & I head,



SCM and Operations to relay feedback, areas of improvement, and
ntraining needs identified during site visits.
nStay updated on the latest culinary trends, techniques, and best practices, to strengthen
nproduction quality and consistency and improve efficiency, incorporating them into training
nmodules when applicable.
nHandle any immediate onsite challenges or issues, providing solutions and guidance to ensure
nsmooth kitchen operations.
nFoster an setting of continuous learning, emphasizing the importance of product quality
nand adherence to company standards.
nDevelop training materials, manuals, videos and presentations and other educational resources
nto aid in the training process.
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nPhysical Attributes
nMust be in excellent health to accommodate frequent travel
nFlexible working hours, adapting to the schedules of different CKs
nAbility to stand for extended periods during training

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