Key Responsibilities:
Deliver Practical training in cooking in cooking techniques, food production, and kitchen operations.
Teach food safety, hygiene, and HACCP compliance
Support learners in recipe development, menu planning, and food presentation skills.
Conduct assessments and maintain a safe, well-organized and efficient training environment.
Requirements:
Diploma/Higher Diploma/Degree in Culinary Arts or Food Production.
Proven experience as a chef.
Strong instructional, organizational, and culinary skills.