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Cascade Institute of Hospitality
Education + 1 more
Description
Key Responsibilities:
- Deliver practical and theoretical lessons in Culinary Arts.
- Demonstrate modern food production techniques and kitchen operations.
- Develop lesson plans, assessments, and instructional materials.
- Supervise practical sessions and industrial attachments.
- Maintain hygiene, food safety, and occupational safety standards in training kitchens.
- Manage training equipment and kitchen inventories.
- Support curriculum review and quality assurance activities.
- Mentor learners towards professional excellence.
Qualification Requirements
- Diploma or Bachelor's Degree in Culinary Arts, Food Production, or Hospitality Management.
- Professional culinary certification will be an added advantage.
- Minimum three (3) years' industry and/or training experience.
- Knowledge of food safety and HACCP principles.
- Excellent practical culinary skills and communication abilities.
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