تفاصيل الوظيفة
The BOH Training Executive is responsible for delivering hands-on kitchen training to BOH employees, including Kitchen Managers, Kitchen Supervisors, Senior Cooks, Cooks, and other kitchen team members. The position focuses on converting company recipes, SOPs, food preparation standards, and kitchen procedures into consistent practical execution through demonstrations, on-the-job coaching, recipe training, practical assessments, production observations, and refresher training. The role works closely with Operations, Chef, Restaurant Managers, Kitchen Managers, Kitchen Supervisors, Quality, and R&D teams to identify kitchen performance gaps, improve food quality and employee competency, and maintain consistent BOH standards across all locations.
A. BOH Training & Development
1. Develop, update, and implement BOH training modules, kitchen SOPs, recipes, preparation standards, and training materials.
2. Conduct induction and orientation training for newly joined BOH employees.
3. Deliver practical, hands-on kitchen training at restaurant outlets.
4. Conduct refresher and remedial training based on identified performance gaps.
5. Train kitchen employees on approved recipes, preparation methods, cooking procedures, and presentation standards.
6. Demonstrate correct food preparation, cooking, holding, storage, and handling procedures.
7. Train employees on proper portioning, weighing, measuring, and yield control.
8. Train employees on correct use, cleaning, and safe handling of kitchen equipment and utensils.
9. Train employees on mise en place, preparation planning, station organization, and kitchen workflow.
10. Conduct practical demonstrations and assessments to ensure employees can correctly execute recipes and procedures.
B. Food Quality & Product Standards
1. Ensure kitchen employees consistently follow approved recipes and product specifications.
2. Train employees to maintain consistent taste, texture, appearance, portion size, temperature, and presentation.
3. Reinforce recipe adherence and standardized preparation procedures across all outlets.
4. Train kitchen teams on correct product storage, labelling, shelf-life, and FIFO practices.
5. Identify recurring food-quality issues and provide corrective training.
6. Work with R&D/Quality and Operations teams on implementation of new products, recipes, and procedures.
7. Support product launches by conducting practical recipe and preparation training.
8. Monitor food preparation practices and recommend improvements to improve consistency and reduce waste.
C. Food Safety, Hygiene & Compliance
1. Train BOH employees on food safety, personal hygiene, kitchen sanitation, and safe food-handling practices.
2. Reinforce HACCP principles and company food safety procedures.
3. Train employees on correct temperature control, storage, thawing, cooling, reheating, and holding procedures.
4. Ensure employees understand cross-contamination and allergen-control requirements.
5. Train employees on cleaning and sanitation procedures for kitchen areas, equipment, utensils, and food-contact surfaces.
6. Conduct practical observations to verify compliance with hygiene and food safety standards.
7. Identify food safety training gaps and report significant non-compliance to the concerned Operations/Quality Manager.
D. Training Needs & Performance Improvement
1. Coordinate with Kitchen Managers, Restaurant Managers, Area Managers, and Operations to identify BOH training needs.
2. Conduct training needs assessments based on kitchen observations, quality audits, customer feedback, wastage, food consistency, and operational performance.
3. Identify individual and team competency gaps and recommend appropriate training interventions.
4. Prepare coaching and improvement plans for employees requiring additional support.
5. Follow up with trained employees to measure improvement and competency.
6. Support management in developing high-potential kitchen employees for future supervisory and management positions.
7. Provide additional coaching where employees do not meet required recipe, quality, or operational standards.
E. Training Assessment & Certification
1. Conduct written, verbal, practical, and competency assessments where required.
2. Assess employees' ability to correctly prepare and execute assigned recipes and kitchen procedures.
3. Maintain accurate employee training records, attendance, assessment results, and competency status.
4. Conduct outlet training audits to verify implementation of trained BOH standards.
5. Evaluate training effectiveness through practical observations, assessments, quality results, and operational performance.
6. Recommend retraining or reassessment where competency standards are not achieved.
7. Report significant training and competency gaps to the concerned Operations Manager.
F. Training Planning & Reporting
1. Prepare monthly and periodic BOH training plans and schedules.
2. Coordinate training schedules without negatively affecting restaurant operations.
3. Maintain the annual/monthly BOH training calendar.
4. Prepare training reports covering attendance, completion, assessment results, competency gaps, and corrective actions.
5. Track BOH training KPIs and provide regular updates to management.
6. Maintain and continuously improve BOH training materials, recipe training guides, checklists, and assessment forms.
G. KEY TRAINING AREAS The BOH Training Executive should be capable of delivering practical training in:
1. Kitchen induction and orientation
2. Kitchen organization and station setup
3. Mise en place and preparation planning
4. Recipe and SOP compliance
5. Food preparation techniques
6. Cooking methods and standards
7. Portion control and weighing
8. Food presentation and plating
9. Product quality and consistency
10. Food storage and FIFO
11. Food labelling and shelf-life control
12. Temperature control
13. Thawing, cooling, reheating, and holding procedures
14. Food safety and HACCP practices
15. Personal hygiene and kitchen sanitation
16. Allergen awareness and cross-contamination prevention
17. Kitchen equipment operation and safety
18. Cleaning and sanitation procedures
19. Waste control and yield management
20. Kitchen opening and closing procedures
21. BOH–FOH coordination and communication
22. Peak-period kitchen workflow and time management
23. New product and recipe implementation
24. Practical competency assessment
25. Teamwork, discipline, and professional kitchen conduct.Education & Experience
Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field.
Minimum 3–5 years of experience in casual dining, restaurant kitchen operations, culinary training, or a related field.
Strong practical BOH/kitchen experience is highly preferred.
Proven experience in delivering hands-on kitchen/culinary training is preferred.
Experience working across multiple restaurant outlets is an advantage.
Experience in recipe standardization, food quality, kitchen SOPs, and food safety is strongly preferred.
Skills & Knowledge
Strong knowledge of casual dining restaurant kitchen operations.
Strong practical knowledge of food preparation and cooking procedures.
Good understanding of recipes, portion control, yield, and product consistency.
Strong knowledge of food safety, hygiene, sanitation, and HACCP principles.
Ability to conduct practical cooking demonstrations and hands-on training.
Strong coaching and employee development skills.
Ability to identify kitchen performance and competency gaps.
Ability to train employees with different levels of experience.
Good communication and interpersonal skills.
Strong presentation and training delivery skills.
Good organizational and time-management skills.
Ability to prepare training materials, assessments, checklists, and reports.
Proficient in MS Office and training documentation.
Ability to work flexible hours and visit different restaurant outlets as required
الإبلاغ عن مشكلة في هذه الوظيفة
إن كان الإعلان منتهيًا أو رابط التقديم لا يعمل أو البيانات غير صحيحة، أخبرنا وسنراجعه. بلاغك لا يحذف الإعلان تلقائيًا؛ نراجعه بأنفسنا أولًا.