Training & Development Chef (Continental Cuisine)

Position Overview:

We are seeking a dynamic and experienced Training & Development Chef with expertise in Continental cuisine to lead culinary training initiatives across our kitchen teams. The ideal candidate will have a deep understanding of European and modern Continental cooking techniques, strong leadership skills, and a passion for mentoring and developing culinary talent.

Key Responsibilities:

• Design, develop, and implement culinary training programs with a focus on Continental cuisine (e.g., French, Italian, Mediterranean, and other European styles).
• Conduct hands-on training workshops, live cooking demonstrations, and kitchen skills assessments.
• Ensure kitchen staff adhere to established recipes, portion controls, quality standards, and hygiene protocols.
• Collaborate with the Executive Chef and HR to identify training needs and skill gaps within the culinary team.
• Develop standard operating procedures (SOPs), recipe manuals, and training documentation.
• Support new outlet openings, menu rollouts, and kitchen transitions by training staff in Continental cuisine techniques and presentation.
• Stay up to date with culinary trends and innovations, incorporating modern techniques into training modules.
• Monitor performance and provide regular feedback, coaching, and mentoring to team members.
• Lead by example and inspire a culture of continuous learning, innovation, and excellence.

Qualifications & Experience:

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Minimum 5–7 years of culinary experience, with at least 2 years in a training or supervisory role.
• Proven expertise in Continental cuisine, including classical European cooking methods.
• Experience in high-end hotels, fine-dining restaurants, or culinary institutions preferred.
• Excellent communication, presentation, and leadership skills.
• Strong organizational and time management abilities.
• Certification in food safety and hygiene is a plus.

Personal Attributes:

• Passion for teaching and developing others.
• Creative, detail-oriented, and innovative.
• High standards of professionalism and kitchen discipline.
• Team player with a positive and motivational approach.

Let me know if you'd like to adapt this description for a hotel, restaurant group, culinary school, or cruise line.