MAIN DUTIES AND RESPONSIBILITIES:

• To deliver comprehensive knowledge and skills about the Professional Cooking as per approved training curriculum for target beneficiaries.
•  He/ she shall be responsible to plan and conduct training sessions within given timetable enabling trainees to develop relevant competencies required for the job market or initiate small scale enterprise.
• Comprehend the training objectives and derive learning outcomes by designing /reviewing training material/manuals and conduct training sessions in close coordination with supervisor.
• Use a variety of training techniques to build the technical competencies of Professional Cooking within given time.
• Manage, support, and evaluate the professional grooming and development of trainees.
• Manage trainees’ progress evaluation (Formative & Summative) and submit reports (hard & soft copies) to supervisor within a week of evaluation and update results in MIS accordingly.
• Ensure the proper management of trainees in Professional Cooking Class.
• Attend management meetings as and when required.  
• Develop theoretical and hands-on training schedules to ensure efficient utilization of resources.
• Will be able to design short courses and their content if required.
• Follow the organization’s policies and procedures and adhere to the guidelines set by the management.
• Acknowledge trainees’, managements’, and other stakeholders’ feedback.
• Perform any other assignment given by the Project Manager /supervisor from time to time.
• Take attendance on daily basis and maintain the attendance register for the given class/training.   
• Prepare and facilitate in conducting Pre-test, Post Tests, and final evaluation papers.       
• Maintain hard and soft copies of the documents/ evaluation sheets related to the course
• Develop & submit training reports on the desired format to the management within one week after completion of Training.

Additional skills: -

• Trainer must have Time management skill and should be able to accomplish tasks in time.
• Must have a creative and innovative approach, knowledge of modern baking techniques, ingredients and serving styles.
• Prudent, adoptive, and Analytical approach.
• Ability to work under pressure and handle workload.
• Must have problem solving skill.
• Ability to establish and maintain interpersonal working relations with colleagues.

 Required Qualification and Experience

• Professional education i.e. Diploma in Professional Cooking and certificate in Food Safety
• Graduate (in case of intermediate he/she should have supervisory level experience in 3-5 star hotel and if matriculate he/she should have above 5 years supervisory level experience in respective field)
• Active and having a good sense of humor motivates adults to learn and change their behavior.
• Must have basic IT knowledge (Ms. Office, system operating)
• At least two to three years of training and industry experience is mandatory.