Training and Development Chef

Amoza Travels; Kuwait City; On-site; KWD 3,000 - 15,000; Full time

Job summary

A leading company in the travel sector seeks a Kitchen Supervisor to oversee culinary operations, ensuring high standards of food quality and hygiene. This role encompasses staff training, performance monitoring, and implementing best practices in food preparation. Candidates should possess knowledge of traditional South Indian cuisine and have strong communication and teamwork skills. This is a unique opportunity to contribute to an exciting culinary environment in Kuwait.

Qualifications

• Experience in kitchen supervision and training staff.
• Familiarity with HACCP and food safety regulations.
• Ability to design effective training programs.

Responsibilities

• Supervise kitchen personnel and monitor performance.
• Develop and deliver training modules for culinary staff.
• Maintain high standards of food quality and hygiene.

Skills

Knowledge of traditional South Indian recipes

Strong communication skills

Teamwork ability

Physical capability to handle rig working conditions

Job description

Key Responsibilities:

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 supervision, schedule training sessions, and support the Project Manager in optimizing food cost control.
2. Training Program Development & Delivery: Design training modules and provide ongoing training for kitchen staff, including chefs, cooks, waiters, and helpers. Evaluate training effectiveness and report deficiencies for corrective action. Ensure proper training on kitchen tools, equipment, food safety, hygiene practices, HACCP compliance, and health regulations. Conduct training on menu preparation, nutritional value, portion control, waste minimization, and safe equipment usage.
3. Skills Assessment: Evaluate personnel skills to identify areas for improvement.
4. Personal Development Plans: Assist in creating development plans for employees needing support or showing potential for advancement.
5. Quality Assurance & Continuous Improvement: Maintain high standards of food quality, hygiene, and presentation. Research and introduce new catering practices and techniques. Facilitate internal promotions.
6. Collaboration & Reporting: Participate in recruitment and candidate evaluation. Temporarily replace cooks during emergencies. Maintain training records and report progress to management.
7. Others: Organize and execute client events, oversee product sampling approval, and ensure standardization of food presentation across locations.

Skills:

• Knowledge of traditional South Indian recipes, ingredients, cooking methods, and cost control.
• Strong communication skills and teamwork ability.
• Physical capability to handle rig working conditions, including long shifts and limited space.