- Company Name
- Fondation INFA
- Job Title
- Formateur / Formatrice cuisine
- Job Description
-
**Job Title:** Kitchen Trainer (Culinary Trainer)
**Role Summary:**
Design, deliver, and assess culinary training programs for a new culinary school. Oversee the full project cycle—including curriculum development, facility planning, scheduling, and quality control—while managing trainee progress, administrative tasks, and certification processes. Act as the primary liaison between trainees, instructors, and external partners to ensure compliance, timely delivery, and successful workforce placement.
**Expectations:**
- Minimum 5 years of experience in culinary education or related training.
- Proven track record managing end‑to‑end kitchen projects (design, build, launch).
- Strong project management skills: planning, budgeting, and deadline adherence.
- Ability to adapt instruction to diverse learner groups and evaluate performance.
**Key Responsibilities:**
- Develop and deliver instructional sessions aligned with training standards.
- Create, update, and maintain teaching materials and digital resources.
- Monitor trainee progress, conduct assessments, and recommend corrective actions.
- Organize and facilitate evaluations, certification exams, and session debriefs.
- Manage administrative records, reporting, and compliance with funding requirements.
- Coordinate logistics (space, equipment, scheduling) and ensure quality delivery.
- Conduct needs assessments during site visits and promote programs through events and partner outreach.
- Perform candidate interviews to secure enrollment and support enrollment goals.
**Required Skills:**
- Instructional design and facilitation (group & individual).
- Culinary expertise and industry knowledge.
- Project planning, budgeting, and resource management.
- Assessment design, data analysis, and performance reporting.
- Proficiency with office software, e‑learning platforms, and digital tools.
- Strong communication, interpersonal, and stakeholder‑management abilities.
- Adaptability, organizational rigor, and creative problem‑solving.
**Required Education & Certifications:**
- Bachelor’s degree (Bac+3) to Master’s level (Bac+5) in Culinary Arts, Hospitality Management, or related field.
- Professional training certification (e.g., CAP, CQP, or equivalent culinary qualification).
- Valid training or teaching license preferred.