Chef Trainer – Cloud Kitchens, BangaloreOct 21, 2026 · @Dilfoods The Chef Trainer makes sure every cook in our Bangalore cloud kitchens prepares every brand's dishes exactly to recipe, portion and plating standard.

Role

Chef Trainer – Cloud Kitchens

Reports to

[Head of Culinary / City Head, Bangalore]

Location

Bangalore – field role across all city kitchens

Coverage

All Dil Foods and FreshMenu cloud kitchens in Bangalore

Works with

Kitchen Managers, Cluster Managers, the culinary/R&D; team and HR

Employment

Full-time

About the roleDil Foods runs a multi-brand cloud kitchen network across six Indian cities. Its regional Indian brands include Bhole Ke Chole, Bihari Bowl, Dil Daily, House of Andhra, Khichdi Bar, Thali Culture and The Chaat Cult, and FreshMenu is part of the group.

One kitchen often cooks for several brands, so consistency depends on how well each cook knows the SOPs. As Chef Trainer, you train new cooks, retrain existing teams when quality slips, and get kitchens ready to launch new dishes and brands. You spend most of your time cooking alongside the teams in the kitchens.

Key responsibilitiesTraining and onboarding

- Run hands-on induction for every new cook and helper: brand recipes, portions, plating, packaging and kitchen safety.
- Certify each cook on the dishes they handle before they cook on their own during live service.
- Keep a training calendar and a skill matrix for every kitchen, showing who is certified on which brand and station.
- Retrain teams when audits, complaints or ratings show a gap.

Recipe and SOP standards

- Teach and enforce standard recipes,



gravy and base usage, batch sizes and holding times.
- Make sure central gravies and bases are used correctly, at the right quantity and temperature, with no local substitutes.
- Turn recipes into simple training material in English, Hindi and Kannada: recipe cards, photo SOPs and short videos.
- Feed practical issues back to the culinary/R&D; team so SOPs can be improved.

Quality audits

- Run surprise taste, portion and plating checks in every kitchen.
- Review customer complaints and low-rated items with Kitchen Managers, and fix the root cause.
- Check that food safety and hygiene are part of the cooking routine: handling, labelling, FIFO, and cross-contamination control.

Launches

- Train teams on new menu items and brands before go-live, and run trial cooks and tastings.
- Help set up new Bangalore kitchens, including station layout, prep lists and opening-team training.

Reporting

- Share a weekly report on training completed, certifications, audit scores and open quality issues.

How success is measuredKPI

What it covers

Certification coverage

Share of cooks certified on every dish they cook

Time to certify

Days from joining until a new cook is cleared to cook on their own

Quality audit score





Average taste, portion and plating score across kitchens

Food-quality complaints

Complaints per 1,000 orders on taste, quantity or wrong items

Item ratings

Ratings for retrained or newly launched items

Launch readiness

New items and brands going live with a fully trained team on day one

Targets for each KPI are agreed at joining.

What we're looking forMust have

- 5+ years as a cook or chef in a QSR, cloud kitchen, hotel or restaurant chain, with at least 2 years training or leading kitchen teams.
- Strong hands-on skill in North Indian and South Indian cooking, including curries, gravies, rice, breads and snacks.
- A firm grasp of portion control, standard recipes, and batch and holding practices for delivery food.
- Working knowledge of FSSAI food safety and hygiene practices.
- Able to train patiently and demonstrate on the line, not just explain.
- Speaks Hindi and Kannada; basic English for reporting.
- Willing to travel across Bangalore every day and cover peak hours and weekends when needed.

Good to have

- Experience with regional cuisines such as Bihari,Continental and street-food chaat.
- Experience with multi-brand kitchens, central kitchens or new outlet launches.
- A Hotel Management degree or culinary diploma.
- FSSAI FoSTaC certification.

What we offer
- The chance to set the cooking standard for a growing portfolio of regional Indian brands.
- A travel allowance for daily kitchen visits.
- A path to Culinary Lead or Head Chef as we expand to current cities and brands.

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