MAIN DUTIES AND RESPONSIBILITIES:

• Conduct regular session of Food Preparation & Culinary Arts, according to the provided module and timetable.
• Design course content as per need.
• Cover provides course content in the given time of training.
• Regular attendance registers maintenance, for the given classes.
• Prepare and facilitate in conducting weekly, monthly assessment.
• Prepare training plan and share with training officer for implementation Food Preparation & Culinary Arts classes under project.
• Attend regularly fortnight trainer meetings.
• Develop weekly and monthly work plans along with break-up of course content as per approved training schedule / scheme.
• Facilitation and coordination with Project Manager over day-to-day affairs in trainings.
• Data management in MIS of final evaluations for concluding and printing certificates.
• Maintain hard and soft copies of the documents/evaluation sheets related to Food Preparation & Culinary Arts
• Facilities training officer to review trainee’s officer to review trainee’s attendance and take feedback of absentees on daily basis.
• Inform trainees about exams schedule and important events/function etc.
  • Responsible for managing, coordinating, and providing administrative support.
  • Manage, support, and evaluate the professional grooming and development of trainees.

• 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.
• Perform any other assignment given by the Project Manager /supervisor from time to time.
• 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 skills 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 skills.
• Ability to establish and maintain interpersonal working relations with colleagues.

Required Qualification and Experience

• Professional education i.e. Diploma in  Food Preparation & Culinary Arts
• 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.