Kitchen Trainer

Location: Bengaluru

Job Description – Kitchen Trainer

Department:  Hospitality / Hotel Management

Institution:  AIMS Institutes, Bengaluru

Reporting To

Head of Hospitality Department / Executive Chef / Director – Academics
Functional coordination with Operations & F&B Team

Position Summary

The Kitchen Trainer is responsible for delivering high-quality practical and skill-based culinary training to students of the Hospitality Department. The role focuses on imparting industry-relevant kitchen operations knowledge, best practices, food safety standards, and hands-on training aligned with academic curriculum and industry expectations.

Key

Roles & Responsibilities

Training & Academic Delivery

Deliver practical culinary training sessions in Culinary Arts, Pastry, and Core Kitchen Operations to undergraduate and diploma students.
Plan and conduct daily practical classes, demonstrations, and kitchen lab sessions as per the academic schedule.
Assign production, preparation, and service tasks to students during practical sessions, events, and training kitchens.
Ensure effective communication of instructions, SOPs, and learning outcomes to students.

Kitchen Operations & Planning

Train students in menu planning, mise-en-place, food production, plating, and service standards.
Guide students on planning and managing food quantities for practicals, events, and institutional functions.
Conduct frequent kitchen walkthroughs to ensure cleanliness, hygiene, and operational readiness.
Maintain and monitor inventory levels, minimum and maximum stock norms for food items and kitchen supplies.

Quality, Safety & Compliance

Impart training on food safety, sanitation, hygiene practices, and correct food storage procedures.
Ensure compliance with FSSAI norms, institutional safety guidelines, and statutory regulations.
Monitor proper handling of equipment and train students on correct usage and maintenance.

Documentation & Standards

Maintain updated recipe cards, production schedules, plating guides, and training manuals.
Ensure all practical work follows standardized recipes and institutional benchmarks.
Document student performance, attendance, assessments, and practical evaluations.

Student Development & Mentorship

Identify skill gaps among students and provide coaching, mentoring, and retraining where required.
Organize tasting sessions, feedback discussions, and skill assessments to improve learning outcomes.
Lead by example in professionalism, discipline, teamwork, and customer service excellence.

Support & Coordination

Assist the department in academic events, workshops, industry visits, and hospitality-related functions.
Coordinate with faculty members and administration to align practical training with curriculum objectives.
Perform operational duties in the absence of kitchen staff or during major institutional events, when required.

Profile Requirements

Educational Qualifications

Degree or Diploma (2 or 3 years) in Culinary Arts / Hotel Management / Hospitality Management
Recognized chef training certification or apprenticeship preferred

Professional Experience

Minimum 4–5 years of hands-on experience in kitchen operations (Hotel / Restaurant / Institutional Kitchen)
Prior experience in training, mentoring, or teaching culinary students will be an added advantage

Skills & Competencies

Strong knowledge of food safety, sanitation, and modern culinary practices
Awareness of current culinary trends and industry best practices
Ability to train, guide, and manage students in a practical kitchen environment
Good planning, organizational, and communication skills
Willingness to work flexible hours as per academic and event requirements

Skills:

training,hotel,institutional,hospitality,education