Position Overview;
The Kitchen Trainee Program is a structured 6-month training
initiative designed for graduates who aspire to grow into leadership roles in
commercial kitchen operations. During this period, trainees will gain hands-on
experience while assisting the Kitchen Manager and Junior Kitchen Manager in
daily operations. The program focuses on building skills in Production and
Planning, Logistics, Food Safety, and People Management. Successful trainees
will transition into the Junior Kitchen Manager role.
Responsibilities
Production & Planning:
- Assist
the Kitchen Manager and Junior Kitchen Manager in preparing and executing
daily production schedules for large-scale meal preparation.
- Learn
and ensure adherence to production procedures, recipes, portion sizes, and
quality standards.
- Support
the monitoring of production processes to optimize efficiency and minimize
waste.
Logistics & Supply
Chain Management:
- Work
with kitchen staff to ensure timely receipt, storage, and organization of
ingredients and supplies.
- Participate
in stock management activities alongside the Kitchen Manager and Junior
Kitchen Manager, including stock counts and replenishment planning.
Food Safety &
Quality Assurance:
- Adhere
to food safety standards and hygiene practices under the guidance of the
Kitchen Manager.
- Conduct
routine checks on food handling, storage, and preparation to ensure
compliance with HACCP and other regulations.
People Management:
- Shadow
the Kitchen Manager and Junior Kitchen Manager to understand team
coordination and management practices.
- Support
team workflows and assist in addressing challenges within the team.
Financial Performance:
- Gain
exposure to petty cash management, requisition processes, and expense
reporting.
- Support
adherence to budgetary guidelines by assisting in cost control efforts.
School Management:
- Assist
in coordinating meal delivery schedules and addressing school-related
queries.
- Support
initiatives to ensure high satisfaction levels among headteachers,
parents, and other stakeholders.
Qualifications:
- Bachelor’s
Degree in Food Science, Nutrition, Hospitality Management, or a related
field.
- At
least 1 year of experience in food manufacturing, hospitality, or a
similar environment.
- Familiarity
with food safety standards and industry best practices.
- Strong
organizational and multitasking abilities.
- Excellent
communication and interpersonal skills.
Key Competencies
- Proactive and
eager to learn: Demonstrates enthusiasm for acquiring new
skills.
- Attention to
detail and commitment to quality: Ensures precision and high
standards in all tasks.
- Team player
with a positive attitude: Collaborates effectively and
maintains a constructive approach.
- Adaptability in
fast-paced environments: Thrives under pressure and
handles multiple tasks effectively.
How To Apply
