Kitchen Trainee at Food For Education

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.

Key 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.