Develop training modules & lesson plans covering topics such as food safety/hygiene, menu preparation, cooking techniques, portion control, plating and presentation.
Deliver both classroom and hands-on practical training to new hires and refreshers for existing staff.
Assess trainee performance, conduct evaluations, provide feedback & remedial coaching.
Monitor and ensure compliance with health, safety & food regulatory standards.
Maintain training records & reports (attendance, performance, gaps).
Coordinate with kitchen managers, service heads, procurement for tools, ingredients, & kitchen equipment needed for training.
Stay updated with catering best practices, menu trends, equipment, and incorporate them into training.