KITCHEN TRAINER (SUBANG JAYA)

NBrand; Subang Jaya; On-site; MYR 56,000 - 100,000; Full time

Job summary

NBrand in Subang Jaya is seeking a Kitchen Trainer to lead culinary education and standardization across regional outlets, ensuring consistency in taste, plating, and safety. You will onboard staff, teach SOPs, and audit quality while coordinating with the training hub in Subang Jaya and Sabah.

The role requires hands-on training across multiple kitchens, strong communication, and a passion for mentoring culinary talent. Willingness to travel between Subang Jaya and Sabah is expected.

Qualifications

• Minimum 5 years of commercial kitchen experience, with at least 1–2 years in training, supervisory, or Sous Chef roles.
• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Professional trainer certifications (e.g., TTT - Train The Trainer by HRD Corp) are an advantage.

Responsibilities

• Onboard and induct new kitchen staff, guiding them through culture, safety, and basic skills.
• Train staff on core menu recipes, techniques, mise en place, and portion control.
• Teach and enforce corporate SOPs including HACCP/Halal guidelines, waste management, and equipment operation.
• Create, update, and translate recipe manuals, plating guides, video tutorials, and kitchen checklists.
• Develop practical tests and quizzes to evaluate staff readiness before deployment to active lines.
• Conduct regular kitchen audits to ensure adherence to recipes and hygiene protocols.
• Collaborate with Executive Chef to identify skill gaps and adjust training programs.

Skills

Training delivery

SOP enforcement

Quality auditing

Food safety

Communication

Leadership

Education

Diploma/ Degree in Culinary Arts or Hospitality

Trainer certifications (TTT HRD Corp)

Job description

We are seeking a highly skilled and organized Kitchen Trainer to lead the culinary education and standardization program for our brand. You will be responsible for onboarding new kitchen staff, teaching standard operating procedures (SOPs), conducting practical cooking assessments, and auditing food quality. The primary goal of this role is to bridge the gap between our training hub (Subang Jaya) and regional outlets (Sabah), ensuring absolute consistency in taste, plating, and safety across all kitchens.

Key ResponsibilitiesTraining Delivery & Execution

• Onboarding & Induction: Lead the culinary onboarding process for new hires (such as Chefs de Partie, Commis, and Pastry staff), guiding them through the company culture, kitchen safety, and basic skills.
• Recipe & Technique Training: Train kitchen staff on core menu recipes, specific cooking techniques, food prep rules (mise en place), and strict portion control.
• SOP Instruction: Teach and enforce corporate operational standards, including food hygiene regulations (HACCP/Halal guidelines), kitchen waste management, and equipment operations.
• Training Materials: Assist in creating, updating, and translating recipe manuals, visual plating guides, video tutorials, and kitchen checklists.
• Assessment Tools: Develop and conduct practical tests and quizzes to evaluate the skill levels and readiness of kitchen staff before they deploy to active lines.

Quality Assurance & Auditing

• Kitchen Audits: Conduct regular kitchen visits and audits to check if operational staff are accurately following the taught recipes and hygiene protocols.
• Performance Monitoring: Provide constructive feedback and remedial training for staff members who fall short of quality benchmarks.
• Feedback Loop: Work closely with the Executive Chef to identify skill gaps in the kitchen and adjust training programs accordingly.

Job Requirements

• Experience: Minimum 5 years of commercial kitchen experience, with at least 1–2 years in a training, supervisory, or Sous Chef role.
• Education: Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Professional trainer certifications (e.g., TTT - Train The Trainer by HRD Corp) are a major advantage.
• Skills: Strong mastery of diverse cooking methods, knife skills, food costing, and kitchen kitchen management.
• Communication: Excellent verbal and written communication skills; must be confident speaking and demonstrating techniques in front of groups.
• Attributes: Highly patient, detail-oriented, organized, and deeply passionate about mentoring culinary talent.
• Mobility: Willingness to travel or split time between locations (e.g., Subang Jaya and Sabah) to conduct training workshops and quality audits.