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
