On-Premise Selling Trainer

JOB SUMMARY

To conduct On-Premise Training (OPS) and Ham Angels Training to food handlers/frontliners/ham sales of various SMPFC products in cart and sampling operations.

To ensure the regular upkeep and maintenance of the Culinary Center and attends to logistical requirements of each event the Culinary Center operates/oversees.

DUITIES & RESPONSIBILITIES

On Premise Selling and Ham Angels Training

1. Coordinates with SMFI/SMIS account managers on schedules and requirements for on-premise selling (OPS) and Ham Angels Training.

2. Summarizes market and equipment lists necessary for the training.

3. Purchases ingredients and other requirements for the training.

4. Prepares equipment and utensils for the conduct of the training.

5. Conducts actual training focusing on product handling from receiving to cooking protocol with emphasis on proper food handling and presentation

6. Prepares and recommends costing for various product applications demonstrated during training.

7. Prepares standard training materials and updates these on a regular basis.

8. Inspects and conducts food audit of different outlets as a follow through with account managers.

Product Application Presentations

1. Conducts recipe research and development for consumers/accounts.

2. Develops standardized recipes for end consumers highlighting San Miguel Foods products in creative applications with a given target market and theme

3. Conducts cooking/baking demo before a live audience and on TV or radio

4. Conducts food styling.

5. Standardizes cooking procedures for value-added products

6. Updates, audits and maintains recipe files with preparation/cooking time, costing and tips

7. Updates and maintains database for price surveys and household weights & measures

Cooking Demonstrations, TV/Photo Shoots and Special Events

1. Sources and purchases ingredients and materials/equipment needed.

2. Assists in the mis en place.

3. Assists in the preparation and handling of finished products.

4. Helps set up venue and prepare other logistical requirements.

5. Oversees/supervises clean up/packing of materials and equipment.

6. Oversees food quality and safety during SMFI events

7. Prepares and handles the carving station in events when required.

8. Others: act as talent on TV/digital and other endeavors (as needed)

Product Inventory, OPS Kitchen Equipment

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

2. Ensures hygiene and cleanliness of Culinary by supervising janitorial employees in the regular upkeep of the Culinary Center

3. Purchasing cleaning materials needed by the Culinary Center

4. Conducts a quarterly inventory of small tools and equipment

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

6. Operates audio and video equipment of the department

REPORTS TO: CORPORATE CHEF SUPERVISOR

Education/Licensure/Certification: College graduate with a degree in a food-related course/s

Work Experience/Exposure: At least 6 mo-1 year work experience in a food-related business/actual kitchen operations or test kitchen setting.

Behavioral/Personal Excellence: With strong communication and presentation skills A team player and rich in people development skills Confident and assertive..

Technical: Proficient in MS Office Applications With cooking skills and a solid food/culinary/nutrition course foundation. Well versed in food and product costing