NBRAND (M)SDN BHD Hiring! Full Time KITCHEN TRAINER (SUBANG JAYA) in Selangor, Earn up to MYR 3,500 - Ricebowl

We are seeking a highly skilled and organized Kitchen Trainer to lead the culinary education and standardization program for our brand. You will be responsible for onboarding new kitchen staff, teaching standard operating procedures (SOPs), conducting practical cooking assessments, and auditing food quality. The primary goal of this role is to bridge the gap between our training hub (Subang Jaya) and regional outlets (Sabah), ensuring absolute consistency in taste, plating, and safety across all kitchens.

Key ResponsibilitiesTraining Delivery & Execution

• Onboarding & Induction: Lead the culinary onboarding process for new hires (such as Chefs de Partie, Commis, and Pastry staff), guiding them through the company culture, kitchen safety, and basic skills.
• Recipe & Technique Training: Train kitchen staff on core menu recipes, specific cooking techniques, food prep rules (mise en place), and strict portion control.
• SOP Instruction: Teach and enforce corporate operational standards, including food hygiene regulations (HACCP/Halal guidelines), kitchen waste management, and equipment operations.

Curriculum Development & Documentation

• Training Materials: Assist in creating, updating, and translating recipe manuals, visual plating guides, video tutorials, and kitchen checklists.
• Assessment Tools: Develop and conduct practical tests and quizzes to evaluate the skill levels and readiness of kitchen staff before they deploy to active lines.

Quality Assurance & Auditing

• Kitchen Audits: Conduct regular kitchen visits and audits to check if operational staff are accurately following the taught recipes and hygiene protocols.
• Performance Monitoring: Provide constructive feedback and remedial training for staff members who fall short of quality benchmarks.
• Feedback Loop: Work closely with the Executive Chef to identify skill gaps in the kitchen and adjust training programs accordingly.

Job Requirements

• Experience: Minimum 5 years of commercial kitchen experience, with at least 1–2 years in a training, supervisory, or Sous Chef role.
• Education: Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Professional trainer certifications (e.g., TTT - Train The Trainer by HRD Corp) are a major advantage.
• Skills: Strong mastery of diverse cooking methods, knife skills, food costing, and kitchen kitchen management.
• Communication: Excellent verbal and written communication skills; must be confident speaking and demonstrating techniques in front of groups.
• Attributes: Highly patient, detail-oriented, organized, and deeply passionate about mentoring culinary talent.
• Mobility: Willingness to travel or split time between locations (e.g., Subang Jaya and Sabah) to conduct training workshops and quality audits.

Pay: RM2,500.00 - RM3,500.00 per month

Benefits:

• Cell phone reimbursement
• Health insurance
• Opportunities for promotion
• Professional development

Work Location: In person