F&B; Trainer & Auditor — goSTOPS

Location: Field · base Bangalore Travel: Extensive, property-to-property Experience: 2–4 years

Reports to: F&B; / Kitchen Ops

About the Role goSTOPS is scaling rapid — every new property that comes online needs its kitchen running to the exact same standard as the one before it. This role owns that consistency. You'll travel site to site, train the ground kitchen team on production SOPs, and on the same visit, audit the operation against those SOPs. Half the job is teaching; half is inspecting. This is back-of-house production only — no service or floor component.

What You'd Run

- Train staff on standardized recipes, portion control and yield, so the same dish comes out to the same spec at every property, every time.
- Coach mise-en-place, prep planning, par levels, FIFO, storage and labeling on the line, hands-on.
- Run on-the-job training and refreshers, and hand-hold new or weak staff until they hit spec.
- Reinforce QSR discipline — production speed, ticket times and consistency at volume.
- Audit each kitchen on recipe and portion adherence, hygiene, storage temperatures, labeling and cleaning schedules.
- Verify FSSAI compliance and readiness for regulatory inspection.
- Photograph and score kitchen conditions; flag deviations, wastage and SOP gaps on the spot.
- Submit a property-wise audit report after every visit, and verify that the last visit's corrections were actually closed.
- The loop is simple: audit finds the gap → you train exactly where it's failing → re-audit next visit → close & certify.

The Honest Part

This is a field role first. Most days you're on the road, not at a desk, and the standard you're enforcing has to survive contact with a kitchen that's short-staffed, mid-rush,



or seeing you for the first time. You won't always get a warm welcome from a team that thinks it's already doing fine. The right person walks in, earns the floor's trust fast, fixes what's broken, and leaves the kitchen better than they found it - without waiting for a perfect script to do it.

You'll Fit If

- You have 2–4 years in kitchen production — QSR, cloud-kitchen, central-kitchen or multi-outlet background preferred.
- You've got a hands-on cook / commis / kitchen background and you're comfortable demonstrating on the line, not just pointing.
- You know food safety (FSSAI), hygiene standards and kitchen SOPs cold, not just on paper.
- You can run basic reporting — checklists, photos, simple audit formats on your phone or laptop — without it slowing you down.
- You're genuinely fine living out of a bag — this is a field role, most days on the road.
- A diploma or certificate in Food Production or Culinary is a plus, not a requirement.

You Won't Fit If

- You want a desk job with the occasional site visit.
- You need a fully staffed, fully compliant kitchen to walk into every time.
- You'd rather flag a problem in a report than get on the line and fix it yourself.
- You're uncomfortable being the person who tells an established team they're doing it wrong.

Work Mode: Field-based, extensive property-to-property travel; base location Bangalore.

How this role is measured, quarter on quarter:

- properties covered per month, staff trained & certified, audit score trend visit-over-visit, recipe/portion/yield adherence, wastage %, FSSAI/hygiene compliance, and closure rate of flagged issues.

To Apply: Email tarique.javed@ gostops.com with subject line "F&B; Trainer — [Your Name]".

📌 F&B Trainer & Auditor (Bengaluru)
🏢 GoStops
📍 Bengaluru