Title:  On Premise Trainer

TRAININGS & PRESENTATIONS (On Premise Selling Training, Ham Angels Training, BU-SMIS Activations Push Team Training; Product Application/Presentations to Accounts and Trade Events)

1. Coordinates with requesting party on schedule and requirements of training.
2. Depending on type of training/presentation, conducts recipe research, develops creative recipe applications and standardizes recipes given working parameters.
3. Summarizes market and equipment lists necessary for the training.
4. Sources and purchases ingredients, supplies and other requirements for the training.
5. Mis en place of ingredients and checks/prepares equipment, tools and utensils for the conduct of the training.
6. Conducts training, product application/presentation via live audience (F2F), online, and/or on TV/radio.
7. Conducts actual training highlighting product attributes, product handling from receiving to cooking protocols.
8. Recommends food design and styling for training and presentations.
9. Prepares and recommends costing for various product applications demonstrated.
10. Prepares standard training materials and updates these on a regular basis.
11. Updates, audits and maintains recipe files with preparation/cooking time, costing & tips
12. Updates and maintains database for price surveys and household weights & measures.
13. As requested, inspects and conducts food audit of different outlets as OPS follow through with account managers.

Product Inventory, OPS Kitchen Tools & Equipment

1. Schedules, monitors and supervises regular maintenance of tools/equipment.

2. Conducts a quarterly inventory of small tools and equipment

3. Controls issuance of equipment and small tools of the department

4. Ensures hygiene and cleanliness of Culinary by: Maintaining regular upkeep of the Culinary Center Purchasing cleaning materials needed by the Culinary Center

5. Operates audio and video equipment of the department during trainings and presentations

AD-HOC TASKS

1. Assists in Culinary initiated and external events/projects as needed not limited to digital material development, food photo shoots, tapings, food preparation/food audits for corporate events, etc
2. Helps set up venue and prepare other logistical requirements for projects/events.
3. Oversees/supervises clean up/packing of materials and equipment for projects/events.
4. Oversees food quality and safety during SMFI/SMC events.
5. Prepares and handles the carving station in events when required.
6. Conducts Culinary inventory of food and non-food supplies.