Job Description – Base Kitchen Trainer
Position: Base Kitchen Trainer/Assistant Manager
Location: Gurgaon- Kitchen
Department: Training & Operations
Reports To: Training Lead
Experience: 2–5 years in Food Production, Kitchen Operations or Training, Delivery business Food
Employment Type: Full-Time
Job Purpose
The Base Kitchen Trainer will be responsible for developing and delivering practical training for Base Kitchen employees to ensure consistent product quality, food safety, hygiene, productivity, Packaging , operational compliance and adherence to SOPs & Employee Review KSDP.
The role will focus on on-floor training, skill development, SOP implementation, assessments and continuous improvement across Base Kitchen operations.
Key Responsibilities
1. Training & Skill Development
- Conduct daily/weekly practical training and OJT for Base Kitchen team members.
- Train employees on product preparation, production processes, equipment handling and standard recipes.
- Conduct induction and process training for new employees.
- Identify individual skill gaps and prepare training plans accordingly.
- Support cross-training of employees across different kitchen processes.
2. SOP & Process Compliance
- Ensure employees understand and follow all approved SOPs, recipes, work instructions and quality standards.
- Conduct regular SOP refreshers whenever there are process/product changes.
- Ensure correct implementation of new product launches and process changes.
- Coordinate with Operations, R&D and Quality teams for process updates.
3. Food Safety & Hygiene Training
- Train employees on personal hygiene, hand washing, grooming and uniform standards.
- Conduct training on food handling, storage, temperature control and cross-contamination prevention.
- Ensure proper cleaning and sanitation practices are followed.
- Reinforce FIFO/FEFO and appropriate storage practices.
- Conduct regular hygiene and process audits and highlight gaps to the concerned teams.
4. Assessment & Certification
- Conduct skill assessments for employees at defined milestones.
- Evaluate employees on:
- Product knowledge
- Production skills
- Recipe adherence
- Hygiene
- Food safety
- Equipment handling
- Productivity
- Quality standards
- Attendance and discipline
- Maintain training and assessment records.
- Identify employees requiring re-training and conduct corrective sessions.
5. New Product & Process Training
- Deliver training for new product launches, seasonal products and process changes.
- Conduct Train-the-Trainer sessions wherever required.
- Prepare/coordinate training material, videos, SOPs and assessments.
- Ensure successful knowledge transfer from R&D/Operations to the Base Kitchen team.
- Training Documentation & Reporting
- Maintain daily training attendance and OJT records.
- Maintain employee skill matrices and assessment reports.
- Track training completion and certification status.
- Prepare weekly/monthly training reports for management.
- Ensure training data is updated accurately and on time.
Behavioural Competencies
- Ownership and accountability
- Coaching mindset
- Patience and ability to work with frontline teams
- Strong attention to detail
- Discipline and process orientation
- Teamwork and collaboration
- Problem-solving attitude
- Continuous learning mindset