Chef De Partie

JOB DESCRIPTION – TRAINER, CULINARY OPERATIONS (CDP)

Department: Culinary / Food Production

Designation: Trainer – Culinary Operations (CDP)

Reports To: Head Chef

Functional Coordination: Villa Operations / Cluster Operations

Location: Cluster / Central Kitchen / Villas

1. JOB PURPOSE

To train, develop and certify Villa Attendants in basic culinary skills, breakfast preparation, food handling and in-villa cooking requirements. The role is responsible for building culinary capabilities within the villa operations team, ensuring that Villa Attendants can independently prepare consistent, hygienic and quality food while delivering a personalised dining experience to guests.

The Trainer will work under the guidance of the Head Chef and act as the bridge between the central culinary team and villa operations.

2. KEY RESPONSIBILITIES

A. Training & Development

* Conduct structured culinary training programmes for newly recruited and existing Villa Attendants.

* Train Villa Attendants in basic cooking techniques, food preparation and presentation.

* Develop individual training plans based on the skill levels of Villa Attendants.

* Conduct practical demonstrations and hands-on training.

* Train attendants to independently prepare breakfast and basic in-villa meals.

* Conduct periodic refresher training and skill enhancement sessions.

* Evaluate the competency of Villa Attendants through practical assessments.

* Maintain individual training records and competency reports.

B. Breakfast & Basic Culinary Training

Train Villa Attendants in the preparation of:

* Indian breakfast items such as poha, upma, parathas, dosas and basic regional preparations.

* Continental breakfast including eggs, omelettes, pancakes, toast and cereals.

* Basic bakery and breakfast accompaniments.

* Tea, coffee, fresh juices and basic beverages.

* Basic Indian meals, snacks and simple guest-requested preparations.

* Basic food plating, portion control and presentation.

C. Food Safety & Hygiene

* Train Villa Attendants in food safety, personal hygiene and sanitation standards.

* Educate teams on food storage, temperature control and shelf-life management.

* Ensure proper handling of raw and cooked food.

* Train teams in kitchen equipment handling and cleaning procedures.

* Ensure compliance with FSSAI requirements and company food safety SOPs.

* Conduct periodic hygiene audits in villas and report gaps.

D. Standardisation & SOP Implementation

* Work with the Head Chef to develop standardised breakfast menus and basic cooking recipes.

* Prepare easy-to-follow recipe cards with ingredients, quantities and preparation methods.

* Establish standard portion sizes and presentation guidelines.

* Develop basic culinary training manuals for Villa Attendants.

* Ensure consistency of food quality across all villas and clusters.

* Recommend improvements in menus, ingredients and preparation methods.

E. Operational Support & Quality Control

* Conduct periodic visits to villas to assess culinary standards.

* Monitor the practical application of training provided.

* Support Villa Attendants during guest stays where additional culinary guidance is required.

* Identify skill gaps and recommend corrective training.

* Coordinate with the Head Chef for menu changes, special dietary requirements and guest preferences.

* Assist in troubleshooting food preparation and quality-related challenges.

3. KEY PERFORMANCE INDICATORS (KPIs)

1. Percentage of Villa Attendants successfully trained and certified.

2. Culinary competency scores of Villa Attendants.

3. Consistency and quality of breakfast across villas.

4. Guest feedback on breakfast and in-villa dining.

5. Compliance with food safety and hygiene standards.

6. Completion of scheduled training programmes.

7. Reduction in food wastage and preparation errors.

8. Improvement in villa culinary audit scores.