– TRAINER, CULINARY OPERATIONS (CDP)

Department: Culinary / Food Production

Designation: Trainer – Culinary Operations (CDP)

Reports To: Head Chef

Functional Coordination: Villa Operations / Cluster Operations

Location: Cluster / Central Kitchen / Villas

- JOB PURPOSE To train, develop and certify Villa Attendants in basic culinary skills, breakfast preparation, food handling and in-villa cooking requirements. The role is responsible for building culinary capabilities within the villa operations team, ensuring that Villa Attendants can independently prepare consistent, hygienic and quality food while delivering a personalised dining experience to guests.

The Trainer will work under the guidance of the Head Chef and act as the bridge between the central culinary team and villa operations.

- KEY RESPONSIBILITIES

A. Training & Development

- Conduct structured culinary training programmes for newly recruited and existing Villa Attendants.
- Train Villa Attendants in basic cooking techniques, food preparation and presentation.
- Develop individual training plans based on the skill levels of Villa Attendants.
- Conduct practical demonstrations and hands-on training.
- Train attendants to independently prepare breakfast and basic in-villa meals.
- Conduct periodic refresher training and skill enhancement sessions.
- Evaluate the competency of Villa Attendants through practical assessments.
- Maintain individual training records and competency reports.

B. Breakfast & Basic Culinary Training

Train Villa Attendants in the preparation of:

- Indian breakfast items such as poha, upma, parathas, dosas and basic regional preparations.
- Continental breakfast including eggs, omelettes, pancakes, toast and cereals.
- Basic bakery and breakfast accompaniments.
- Tea, coffee, fresh juices and basic beverages.
- Basic Indian meals, snacks and easy guest-requested preparations.
- Basic food plating,



portion control and presentation.

C. Food Safety & Hygiene

- Train Villa Attendants in food safety, personal hygiene and sanitation standards.
- Educate teams on food storage, temperature control and shelf-life management.
- Ensure proper handling of raw and cooked food.
- Train teams in kitchen equipment handling and cleaning procedures.
- Ensure compliance with FSSAI requirements and company food safety SOPs.
- Conduct periodic hygiene audits in villas and report gaps.

D. Standardisation & SOP Implementation

- Work with the Head Chef to develop standardised breakfast menus and basic cooking recipes.
- Prepare easy-to-follow recipe cards with ingredients, quantities and preparation methods.
- Establish standard portion sizes and presentation guidelines.
- Develop basic culinary training manuals for Villa Attendants.
- Ensure consistency of food quality across all villas and clusters.
- Recommend improvements in menus, ingredients and preparation methods.

E. Operational Support & Quality Control

- Conduct periodic visits to villas to assess culinary standards.
- Monitor the practical application of training provided.
- Support Villa Attendants during guest stays where additional culinary guidance is required.
- Identify skill gaps and recommend corrective training.
- Coordinate with the Head Chef for menu changes, special dietary requirements and guest preferences.
- Assist in troubleshooting food preparation and quality-related challenges.
- KEY PERFORMANCE INDICATORS (KPIs)
- Percentage of Villa Attendants successfully trained and certified.
- Culinary competency scores of Villa Attendants.
- Consistency and quality of breakfast across villas.
- Guest feedback on breakfast and in-villa dining.
- Compliance with food safety and hygiene standards.
- Completion of scheduled training programmes.
- Reduction in food wastage and preparation errors.
- Improvement in villa culinary audit scores.

📌 Chef De Partie (Bardez)
🏢 Isprava Vesta Private
📍 Bardez