Trainer Cum Tutor: Food & Beverages / Kitchen Operations

Food & Beverage Trainer Cum Tutor Requirements: Candidates must have a Bachelor's and/or Masters in Foodservice Management/Hospitality Management or a related field. Candidates should have at least 5 years of experience in the Hospitality industry especially in the food and beverage, restaurant, and catering sectors at managerial levels. Candidates should have at least 3 years of F&B training/teaching experience. Good interpersonal skills and communication. Job Descriptions: To provide instructions to the students/participants, and to guide and support, observe, and evaluate their performance and competence in the following:- Food and Beverage Service basics; meet/greet and seat guests, order-taking process, kitchen coordination, and service. Menu and beverage product knowledge. Identify basic service equipment and perform basic service styles. Apply best hygiene and health practices. Facilitate soft skills training, grooming & professional appearance, and verbal and nonverbal communication. Convey the importance of customer service excellence. Kitchen Operations Trainer Cum Tutor Requirements: Candidates must have a Degree in Culinary Arts/Professional Cookery or related field. Candidates should have at least 5 years of experience in a kitchen management position, or related position. Candidates should have at least 3 years of teaching and/or training experience. Candidates should know food preparation and the overall structure and workflow of a restaurant kitchen. Good interpersonal skills and demonstrated ability to work with students and staff from a diverse range of backgrounds. Excellent command of spoken and written English Job Descriptions: Train and supervise students to prepare, cook, and serve dishes according to course objectives. Train students to identify ingredients and ensure SafeServ preparation techniques are utilized. Develop and apply basic cooking procedures and best practices to deliver quality finished products. Ensure tools and equipment are used correctly and well maintained. Maintain consistency and quality control practices. Maintain a high standard of cleanliness within the kitchen.