Learning Facilitator -CDC/Sous Chef Opportunity- Key Metro City- India- Confidential-Internationally Accredited Hotel Management Institute/ School

Today’s search focus-  LEARNING FACILITATOR -CHEF DE CUISINE/SOUS CHEF available with a prominent internationally accredited hospitality/ hotel management school/institute in INDIA. Position is based in a major metro city.

If interested, please inbox me your CV at neha@redkite.co.in

This position is only open to Indian nationals only who are currently designated as Junior Sous Chef/ Sous Chef working with prominent luxury Indian & International hotel groups. 

Role Purpose

The Chef de Cuisine/Sous Chef is primarily responsible for organizing, planning, coordinating and executing the operational and academic responsibilities assigned to him/her. The incumbent will also to assist in overseeing specific and general culinary services of the kitchen assigned and at the same time taking a lead in the smooth functioning of respective administrative affairs. 

The role involves assisting in the design and development of curriculum for various courses offered, imparting hands on training to the students through demos and supervising them to achieve the learning outcomes as outlined in the respective course plans. Incorporate HACCP practices into curriculum, development of operational tools and SOP’s, sharing, training and maintenance of the Institute and industry brand standards at the campus and integrate the same into the curriculum. Assist with budgeting, report generation and marketing activities as required.

Primary focus will be on F&B and related academic and operational content design, implementation and delivery.

Key Result Areas

1. Operational Activity of the culinary areas
2. Academic Support to Facilitators
3. Manage Team Performance
4. Train & Develop Team
5. Contribute to Research & Best Practice Implementation

Essential Duties and Responsibilities – (Key Activities of the role)

Operational Activity

 

Menu development/ SOP training and maintenance of the brand standards and will include key operational responsibilities such as: 

• Ensure the highest standard in preparation of food production and delivery
• Ensure consistency of all product deliveries
• Plan and design menus for food and beverage outlets, various external workshops and student based events
• Analyse strengths and weaknesses of all culinary service operations such as cost of product, inventory par levels and general policies and procedures in order to most effectively implement changes to improve culinary service operations and most efficiently allocate resources 
• Monitor and evaluate all reporting outlets in order to ensure the proper planning for short and long-term strategies; monitor and evaluate performance of all food and beverage responsibilities in order to facilitate ongoing improvement of culinary operations for optimal quality, safety and profit 
• Plan and ensure ongoing personnel development and incorporation of learnings in the curriculum 
• Establish and maintain standards for food quality, presentation, handling, sanitation, and safety in alignment with company standards and applicable legal statutory regulations 
• Enhance Student learning experience - roll out live study and work environment 

Academic Support to Facilitators 

o    Develop supplemental work shop to enhance the F&B and related Curriculum content or any ancillary and related subject matter content

o    Contribute to product demonstration & Learning Out-comes

o    Provide necessary inputs in the review and design HMP / Culinary / PG programme curriculum, develop and assess assessment criteria and ensure marking criteria reflected in developing a marking rubric  

o    Ensure all student documentation is uploaded on Learning Management System (LMS) system timely

o    Understand GAPS in the learning and plan to overcome the same

o    Incorporate HACCP practices into curriculum design, implementation and daily operational activities        

Training and Development

o    Assist with examinations planning and delivery as required

o    Assist in the development of curriculum overview, PMGR, handout, assessment methodology and criteria, bibliography and webliography

o    Enhance Student learning experience 

o    Counsel and mentor students as required, adapt feedback and learnings, assist with internship and placement management and supervision

o    Initiate and actively lead student co-curricular activity and student committees

o    Conduct L&D programs for the skilling up of direct reports on an ongoing basis

o    Develop, implement and monitor a PIP for operational reports as recommended by HR

Contribute to Research & Best Practice Implementation

o    Provide input to on-going research and development initiatives towards ensuring that the company programs meet or exceed contemporary industry training standards and delivery innovations

Qualifications –

Bachelor’s Degree in Hotel Management from a reputed College/university

PG / Masters in HM / Hospitality or Tourism or Related Field

Experience –

Must Have 

Minimum 8 - 10 years of working experience in a 5 star hotel/ Hospitality / F & B industry  

Desirable

Minimum 2 years of teaching experience in Ops and L & D environment

This is a confidential posting, please do not leave comments on the posting. Photograph used is for illustration purpose only.