Develops key training content and program for Catering operation, in accordance with the plans of the company and key performance indicators, as but not limited to standardized processes of food production and service, HACCP, food safety, general safety at work and environment, kitchen and dining administration, menu design and balance, recipe cards redaction, documentation administration and monitoring, work ethic, team leadership, customer service.
Develops training schedules in partnership with Catering leadership with a focus on minimizing disruptions to the operation.
Builds, develop and maintained up-to-date a Catering Training Matrix
Identifies opportunities to partner with internal resources / experts or external suppliers to deliver training programs / events.
Ensures all completed training records (formal in-class and OJT) are captured in the Catering Training Records Database and procedures are followed for proper filing / records.
Reviews training feedback forms and identifies opportunities to improve existing training materials.
Communicates directly with the Catering Superintendent on the training program and development.
Ensures effective participation by senior catering staff in implementing programs and procedures necessary to ensure that the highest level of effectivity.
Be the point of contact (POC) for all catering related training concerns.
Lead by example with excellent leadership qualities, influential and competent decisions taker.
Proper uniform must be used according to the work requirement, procedures, customer and company requirements.
Perform any other duties as assigned by the Catering Superintendent.
Skills, Knowledge & Experience
Bachelor's degree Hotel and Catering.
Good computer skills in MS Office.
Strong communication and interpersonal skills.
Strong ability to work in a "team" environment.
Excellent verbal and written communication skills.
Ability to undertake the manual duties of the role.
Ability to maintain self-discipline within a stressful environment.
Ability to work in a multi-cultural environment.
Experience- 5 years’ kitchen management background.
Experienced in training and development.
Experienced in industrial high volume, collective catering, hospital, factory / college refectories, prisons, military DFACs.
Extensive knowledge of Hygiene, Food Safety and Quality Service controls particularly HACCP principals.
Able to lead a team and perform under pressure.
High volume staff management (minimum of 100 pax)
Fluency in Spanish is required and competency in English highly regarded.