Chef trainer- Dark kitchen

Chef Trainer – Cloud Kitchens, Bangalore
Oct 21, 2026 · @Dilfoods
The Chef Trainer makes sure every cook in our Bangalore cloud kitchens prepares every brand's dishes exactly to recipe, portion and plating standard.
Role
Chef Trainer – Cloud Kitchens
Reports to
[Head of Culinary / City Head, Bangalore]
Location
Bangalore – field role across all city kitchens
Coverage
All Dil Foods and FreshMenu cloud kitchens in Bangalore
Works with
Kitchen Managers, Cluster Managers, the culinary/R&D team and HR
Employment
Full-time
About the role
Dil Foods runs a multi-brand cloud kitchen network across six Indian cities. Its regional Indian brands include Bhole Ke Chole, Bihari Bowl, Dil Daily, House of Andhra, Khichdi Bar, Thali Culture and The Chaat Cult, and FreshMenu is part of the group.
One kitchen often cooks for several brands, so consistency depends on how well each cook knows the SOPs. As Chef Trainer, you train new cooks, retrain existing teams when quality slips, and get kitchens ready to launch new dishes and brands. You spend most of your time cooking alongside the teams in the kitchens.
Key responsibilities
Training and onboarding
Run hands-on induction for every new cook and helper: brand recipes, portions, plating, packaging and kitchen safety.
Certify each cook on the dishes they handle before they cook on their own during live service.
Keep a training calendar and a skill matrix for every kitchen, showing who is certified on which brand and station.
Retrain teams when audits, complaints or ratings show a gap.
Recipe and SOP standards
Teach and enforce standard recipes, gravy and base usage, batch sizes and holding times.
Make sure central gravies and bases are used correctly, at the right quantity and temperature, with no local substitutes.
Turn recipes into simple training material in English, Hindi and Kannada: recipe cards, photo SOPs and short videos.
Feed practical issues back to the culinary/R&D team so SOPs can be improved.
Quality audits
Run surprise taste, portion and plating checks in every kitchen.
Review customer complaints and low-rated items with Kitchen Managers, and fix the root cause.
Check that food safety and hygiene are part of the cooking routine: handling, labelling, FIFO, and cross-contamination control.
Launches
Train teams on new menu items and brands before go-live, and run trial cooks and tastings.
Help set up new Bangalore kitchens, including station layout, prep lists and opening-team training.
Reporting
Share a weekly report on training completed, certifications, audit scores and open quality issues.
How success is measured
KPI
What it covers
Certification coverage
Share of cooks certified on every dish they cook
Time to certify
Days from joining until a new cook is cleared to cook on their own
Quality audit score
Average taste, portion and plating score across kitchens
Food-quality complaints
Complaints per 1,000 orders on taste, quantity or wrong items
Item ratings
Ratings for retrained or newly launched items
Launch readiness
New items and brands going live with a fully trained team on day one
Targets for each KPI are agreed at joining.
What we're looking for
Must have
5+ years as a cook or chef in a QSR, cloud kitchen, hotel or restaurant chain, with at least 2 years training or leading kitchen teams.
Strong hands-on skill in North Indian and South Indian cooking, including curries, gravies, rice, breads and snacks.
A firm grasp of portion control, standard recipes, and batch and holding practices for delivery food.
Working knowledge of FSSAI food safety and hygiene practices.
Able to train patiently and demonstrate on the line, not just explain.
Speaks Hindi and Kannada; basic English for reporting.
Willing to travel across Bangalore every day and cover peak hours and weekends when needed.
Good to have
Experience with regional cuisines such as Bihari,Continental and street-food chaat.
Experience with multi-brand kitchens, central kitchens or new outlet launches.
A Hotel Management degree or culinary diploma.
FSSAI FoSTaC certification.
What we offer
The chance to set the cooking standard for a growing portfolio of regional Indian brands.
A travel allowance for daily kitchen visits.
A path to Culinary Lead or Head Chef as we expand to new cities and brands.

Work arrangement
No