Head Chef Trainer

Urgent Requirement of Head Chef Trainer for Hotel management Institute

Head Faculty Chef Trainer oversees culinary training programs, ensuring the highest standards of culinary education. This role involves developing curriculum, training students, mentoring faculty, and maintaining operational excellence in culinary instruction. The ideal candidate is a highly experienced chef with strong leadership, teaching, and organizational skills.

Key Responsibilities:

Curriculum Development and Delivery:

Design, develop, and implement culinary arts training programs.
Ensure that curriculum aligns with industry standards and meets accreditation requirements.
Deliver hands-on training and lectures in various culinary topics, including food preparation, safety, and advanced culinary techniques.
Stay updated with culinary trends and integrate them into teaching materials.
Faculty Management:

Supervise and mentor culinary faculty and support staff.
Conduct performance evaluations and provide professional development opportunities for team members.
Ensure teaching staff adhere to institutional policies and maintain a high standard of instruction.
Student Training and Mentorship:

Provide guidance and mentorship to students in skill development and career planning.
Monitor student performance and provide feedback to help them achieve academic and professional success.
Organize and oversee practical assessments, workshops, and culinary competitions.
Operational Management:

Manage the culinary training kitchen, including scheduling, inventory, and equipment maintenance.
Enforce compliance with health, safety, and hygiene regulations.
Collaborate with other departments to organize events, demonstrations, and promotional activities.
Industry Collaboration:

Build and maintain partnerships with hospitality and culinary industry leaders.
Arrange internships, guest lectures, and other industry-related opportunities for students.
Represent the institution at culinary conferences, expos, and community events.
Qualifications:

Bachelor’s degree in Culinary Arts, Hospitality, or a related field.
Certification in advanced culinary techniques from recognized culinary institutions is preferred.
Experience:

Minimum 7–10 years of professional culinary experience, including at least 3 years in a leadership or instructional role.
Demonstrated experience in curriculum design and educational program management.
Skills:

Expertise in various cuisines, cooking methods, and food presentation.
Strong leadership, communication, and interpersonal skills.
Proficiency in training and mentoring individuals with diverse skill levels.
Ability to manage budgets and operational resources efficiently.
Familiarity with modern teaching tools and technology, such as Learning Management Systems (LMS).
Key Attributes:

Passion for culinary arts and education.
Commitment to fostering a positive and inclusive learning environment.
Ability to inspire creativity and innovation in students and staff.
Working Conditions:

Hands-on role requiring long periods of standing in a kitchen environment.
Occasional travel for industry events, training, and conferences.
Flexible working hours, including evenings and weekends, as necessary.
Interested ones can contact us at -++88882118

Job Type: Full-time

Pay: ₹35,000.00 - ₹50,000.00 per month

Education:

Diploma (Preferred)
Experience:

total work: 8 years (Preferred)
Language:

English (Preferred)
Work Location: In person