Job Description

1. Teaching Culinary Skills: They instruct individuals or groups in various cooking methods, culinary techniques, and food safety procedures. 2. Developing Menus and Recipes: Creating menus, recipes, and meal plans suitable for the audience they are teaching, considering dietary restrictions, tastes, and skill levels. 3. Conducting Workshops or Classes: Leading cooking classes, workshops, or demonstrations either in a culinary school, community center, or corporate setting. 4. Managing Kitchen Operations: Overseeing kitchen operations, including ingredient preparation, cooking, plating, and presentation. This might involve organizing cooking stations, managing equipment, and ensuring a clean and safe workspace. 5. Mentoring and Coaching: Providing guidance and mentorship to aspiring chefs or individuals seeking to improve their culinary skills. This includes offering feedback and constructive criticism. 6. Collaborating and Networking: Working with other chefs, culinary experts, or food-related businesses to create collaborative events, promote culinary education, or develop new cooking techniques. 7. Adhering to Health and Safety Standards: Ensuring compliance with health and safety regulations in food handling, preparation, and storage. 8. Customer Service and Communication: Interacting with clients, customers, or students to understand their needs, answer questions, and create an engaging learning environment. 9. Culinary Experience: A strong background as a chef or cook, preferably with experience in different cuisines or styles of cooking. This helps in demonstrating expertise and credibility when teaching. 10. Teaching or Facilitation Skills: The ability to effectively communicate cooking techniques, recipes, and culinary concepts to a diverse audience. This includes being patient, adaptable, and able to break down complex ideas into understandable parts. 11. Education or Certification: Formal education from a culinary institute or cooking school can be beneficial. Certifications or degrees in culinary arts, hospitality, or a related field can enhance credibility. 12. Work Experience: Prior experience in conducting cooking classes, workshops, or culinary demonstrations, either in a professional kitchen, culinary school, or community setting, is valuable. 13. Passion for Teaching: A genuine enthusiasm for sharing culinary knowledge and skills with others. This passion often translates into engaging and inspiring cooking sessions. 14. Creativity and Adaptability: The ability to develop engaging lesson plans, adapt recipes to suit different skill levels, dietary needs, or group sizes, and be creative in presenting information. 15. Interpersonal Skills: Good communication and interpersonal skills are essential for connecting with participants, answering questions, and creating a positive learning environment. 16. Organizational Skills: Being able to plan and organize cooking classes, including procuring ingredients, setting up cooking stations, and managing time effectively during sessions. 17. Food Safety Knowledge: Understanding and adhering to food safety and hygiene standards is crucial when instructing others in a cooking environment. QUALIFICATIONS: Relevant qualifications need to be provided in CV Job Type: Full-time Application Question(s):

• Are you registered as a Moderator?

Experience:

• Facilitation: 1 year (Preferred)