Bakery Trainer
Energy, Chemicals
Minimum Requirements
- BC_Communicates Effectively
- BC_Customer Focus
- TC_Commercial Acumen
- TC_Verbal Communication
- BC_Manages Complexity
- TC_Understanding Customer Needs
- TC_Assessment
- TC_In-depth Questioning
- BC_Drives Results
Responsibilities
- The role is responsible for training, coaching and developing site staff to ensure compliance with recommended retail food offerings, operational procedures, adhering to food safety standards, and customer service standards.
- This includes delivering theoretical and practical training to site teams on menu preparation, equipment operation, food production processes, hygiene practices, stock control and overall kitchen operations.
- The incumbent will support franchisees and site teams in delivering a consistent, high-quality food offering that improves operational efficiency, enhances customer experience and supports retail sales growth.
- Create menu suited to the convenience retail forecourt environment.
- Train staff on preparation methods and portion control guidelines to ensure product consistency across sites.
- Continuously review and update the menu range to maintain customer relevance.
- Support the introduction of new products and menu innovations aligned with the company’s retail food strategy.
- Draw up and submit a weekly site visit schedule containing a logical and realistic site visit plan.
- Ensure call cycle planning is followed to support operational execution across all sites.
- Conduct site visits to assess operational standards, food quality and staff competency in menu execution.
- Provide on-site coaching to improve kitchen operations and food preparation standards.
- Train, coach and develop site staff to ensure compliance with food service standards and full operational procedures related to food production.
- Ensure the entire process supports operational efficiency and consistent product quality across all sites.
- Provide ongoing coaching and support to ensure continuous improvement in food preparation and service standards.
- Present theoretical training in a classroom environment as well as practical training on site.
- Conduct competency assessments of staff to evaluate performance and identify areas for improvement.
- Training records to be uploaded on the eLMS.
- Provide operational support during the opening of new retail sites.
- Ensure efficient and error-free implementation of the food offering.
- Conduct training for new site teams on menu execution, operational procedures and equipment usage.
- Demonstrate best practice behaviour in delivering excellent customer service.
- Train site staff on the correct, safe and efficient use of all kitchen equipment in conjunction with the equipment supplier.
- Assist with testing and evaluation of new equipment before rollout.
- Ensure that store staff and franchisees adhere to all food safety standards.
- Train staff on food hygiene standards including proper food handling, storage and preparation practices.
- Ensure strict compliance with personal hygiene standards in the kitchen environment.
- Conduct regular operational checks to ensure compliance with company policies and regulatory requirements.
- Assist retailers in improving site turnover through improved food offering and operational execution.
- Identify opportunities to improve product quality, workflow and operational efficiency.
- Assist in implementing food merchandising standards and planograms across retail sites.
- Support continuous improvement of operating procedures to improve operational performance.
- Share best practices with internal teams, franchisees and site staff.
- Work in collaboration with Retail Account Managers and other internal stakeholders to ensure operational objectives are achieved.
- Maintain professional relationships with franchisees and site managers.
- Continuously seek and propose ways to improve the effectiveness of training programs.
