L&D Chef

Key Responsibilities:

1. Training and Development:

• Design and implement training programs for kitchen staff, including chefs, cooks, and apprentices.
• Conduct hands-on training sessions to improve skills in food preparation, presentation, and plating techniques.
• Ensure staff are knowledgeable about current food trends, techniques, and culinary innovations.

• Collaborate with the head chef or culinary director to develop and refine recipes.
• Train staff on new menu items, including preparation methods, ingredients, and presentation styles.
• Provide feedback and guidance during recipe trials to ensure quality and consistency.

• Evaluate the culinary skills and performance of kitchen staff.
• Identify areas for improvement and create tailored development plans.
• Provide constructive feedback and mentorship to team members.

• Ensure that all staff adhere to food safety and hygiene standards (e.g., HACCP, ISO 22000).
• Train staff on proper kitchen equipment handling and maintenance.
• Promote a safe and efficient working environment.

• Foster a positive and collaborative kitchen culture through team-building activities.
• Encourage creativity and innovation among the culinary team.
• Recognize and reward outstanding performance to boost morale.

• Maintain training records and track the progress of individual team members.
• Prepare reports on training outcomes and staff performance for management review.
• Develop and update training materials, manuals, and guides.

• Assist in kitchen operations during busy periods or in the absence of key staff.
• Ensure smooth communication and coordination between training and operations teams.