Culinary Instructor

Roles and responsibilitiesGenuine service personality, with high EQ.Minimum of a high school diploma in Catering / College degree in Hotel Management or a related field is preferred.Minimum of 1 - 2 years' experience in a similar position in a 5-star hospitality company.Good knowledge of local food hygiene and HACCP guidelines.Desired candidate profileTraining and Development: Conduct hands-on training sessions for kitchen staff to improve their cooking techniques, presentation skills, and knowledge of culinary trends.Menu Development: Collaborate with chefs and culinary teams to create innovative and appealing menus, incorporating seasonal ingredients and current trends.Quality Assurance: Monitor food preparation and presentation standards, providing feedback and suggestions to ensure high-quality output.Culinary Workshops: Organize and lead workshops or classes for staff to enhance specific skills, such as knife techniques, plating, or pastry skills.Mentorship: Act as a mentor to less experienced cooks, offering guidance, support, and constructive criticism to help them grow in their roles.Recipe Standardization: Develop and document standardized recipes and procedures to maintain consistency in food preparation and quality.Culinary Innovation: Stay updated on culinary trends and techniques, introducing new ideas and methods to the kitchen team.Essential Skills:Culinary Expertise: Strong background in various cooking techniques, cuisines, and food safety practices.Teaching Ability: Effective communication and teaching skills to convey culinary concepts clearly and engagingly.Creativity: Ability to inspire creativity in others and develop innovative menu items.Leadership: Strong leadership skills to guide and motivate kitchen staff.Attention to Detail: Focus on maintaining high standards of food quality and presentation.

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