Job Description – Base Kitchen Trainer Position: Base Kitchen Trainer/Assistant Manager Location: Gurgaon- Kitchen Department: Training & Operations Reports To: Training Lead Experience: 2–5 years in Food Production, Kitchen Operations or Training, Delivery business Food Employment Type: Full-Time Job Purpose The Base Kitchen Trainer will be responsible for developing and delivering practical training for Base Kitchen employees to ensure consistent product quality, food safety, hygiene, productivity, Packaging , operational compliance and adherence to SOPs & Employee Review KSDP. The role will focus on on-floor training, skill development, SOP implementation, assessments and continuous improvement across Base Kitchen operations. Key Responsibilities 1. Training & Skill Development • • Conduct daily/weekly practical training and OJT for Base Kitchen team members. • Train employees on product preparation, production processes, equipment handling and standard recipes. • Conduct induction and process training for new employees. • Identify individual skill gaps and prepare training plans accordingly. • Support cross-training of employees across different kitchen processes. 2. SOP & Process Compliance • • Ensure employees understand and follow all approved SOPs, recipes, work instructions and quality standards. • Conduct regular SOP refreshers whenever there are process/product changes. • Ensure correct implementation of new product launches and process changes. • Coordinate with Operations, R&D and Quality teams for process updates. 3. Food Safety & Hygiene Training • • Train employees on personal hygiene, hand washing, grooming and uniform standards. • Conduct training on food handling, storage, temperature control and cross-contamination prevention. • Ensure proper cleaning and sanitation practices are followed. • Reinforce FIFO/FEFO and appropriate storage practices. • Conduct regular hygiene and process audits and highlight gaps to the concerned teams. 4. Assessment & Certification • • Conduct skill assessments for employees at defined milestones. • Evaluate employees on: • Product knowledge • Production skills • Recipe adherence • Hygiene • Food safety • Equipment handling • Productivity • Quality standards • Attendance and discipline • Maintain training and assessment records. • Identify employees requiring re-training and conduct corrective sessions. 5. New Product & Process Training • • Deliver training for new product launches, seasonal products and process changes. • Conduct Train-the-Trainer sessions wherever required. • Prepare/coordinate training material, videos, SOPs and assessments. • Ensure successful knowledge transfer from R&D/Operations to the Base Kitchen team. • Training Documentation & Reporting • Maintain daily training attendance and OJT records. • Maintain employee skill matrices and assessment reports. • Track training completion and certification status. • Prepare weekly/monthly training reports for management. • Ensure training data is updated accurately and on time. Behavioural Competencies • • Ownership and accountability • Coaching mindset • Patience and ability to work with frontline teams • Strong attention to detail • Discipline and process orientation • Teamwork and collaboration • Problem-solving attitude • Continuous learning mindset