Training and Development Chef
- Amoza Travels
- 1 Positions
- Kuwait
- 1 month ago
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Job Description
Key Responsibility -
1. Supervision: Will be assigned to various locations and will visit the head office only when requested by the Operations Director or Operations Manager. Monitor the performance of personnel under his supervision, schedule training sessions, and support the Project Manager in optimizing food cost control. 2. Training Program Development & Delivery: Design Training Modules: o Develop and provide ongoing training programs for new and existing kitchen staff, including chefs, cooks, waiters, and kitchen helpers and evaluate them. o Report any deficiencies or gaps in training, knowledge, or food cost control to the Project Manager and Operations Manager for corrective action. o Ensure the correct training on the use of kitchen tools and equipment for kitchen staff. Food Safety & Hygiene: o Create and implement training in food safety, hygiene practices, HACCP (Hazard Analysis Critical Control Point), and compliance with health regulations. o Ensure proper hygiene practices and provide hygiene training at all locations. o Adhere to health, safety, and environmental standards and manage any related risks. Menu Development Training: o Train staff in menu preparation, nutritional value, portion control, and the efficient use of supplies to minimize waste. o Evaluate and amend recipes as necessary, and assess food costs. Safety and Equipment Usage: Conduct training on the safe operation of kitchen equipment and ustensils. 3. Skills Assessment: Evaluate the skills and competencies of all personnel to identify areas for improvement. 4. Personal Development Plans: Assist in creating personalized development plans for employees needing additional support or who are showing potential for advancement. 5. Quality Assurance & Continuous Improvement: Standards Monitoring: Ensure the highest standards of food quality, hygiene, and presentation are consistently maintained across all operations. Innovation & Best Practices: Research and introduce new catering practices, tools, and techniques that could improve service delivery. Evaluate, encourage, and facilitate internal promotions (e.g., from Kitchen Helper to Assistant Cook, and from Assistant Cook to Cook). 6. Collaboration & Reporting: Cross-Functional Collaboration: o Participate in recruitment interviews and the evaluation/selection of candidates. o Temporarily replace a cook during emergencies on location until a permanent replacement is arranged. Training Reports: Maintain records of training activities and competency levels, reporting progress and gaps to senior management. 7. Others: Organize and execute special events as required by the client, utilizing on-site staff. Oversee the approval process for new product sampling from the warehouse department. Ensure the standardization of Bain Marie garnishing and food presentation across all our locations.
SKills:-
Knowledge of traditional South Indian recipes, ingredients, cooking methods and cost control. Strong communication skills and the ability to work in a team environment. Ability to handle the physical demands of working on rigs (e.g., long shifts, limited space)
Employement Category:
Employement Type: Full timeIndustry: Hotel / RestaurantRole Category: OthersFunctional Area: Not SpecifiedRole/Responsibilies: Training and Development ChefContact Details:
Company: Amoza TravelsLocation(s): Kuwait
Keyskills: chef training development
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Amoza Travels
Amoza Travels 120, Greenways Road, Raja Annamalaipuram, Chennai 600028 Â Tel :+91 44 hidden_mobile8 Â Â Â Â Â Â Â Â hidden_mobile3 Â Â Â Â Â Â Â Â hidden_mobile2 Fax :+91 44 hidden_mobile6 Mob:+91 hidden_mobile S.ABDUL WAHAB
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