JOB SUMMARY:

Responsible for working on a variety of stations in a high volume kitchen environment. Responsible for creating an exceptional culinary experience for the guests through preparation of all food items and equipment, cooking and food presentation.

KEY RESPONSIBILITIES:

• Teach at a diploma level in areas allocated by the Head of Academic Affairs


• Contribute to the development, planning and implementation of a high quality curriculum


• To assist in the development of learning materials, preparing schemes of work and maintaining records to monitor students’ records, achievements and attendance.


• Produce quality product in a timely and efficient manner for the students, guests or staff.


• Maintain cleanliness, sanitation at the assigned work area.


• Prepare ingredients for cooking, including portioning, chopping, and storing food.


• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.


• Prepare, seasons and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.


• Check supplies and prep lists and ensures all items are prepped in a timely fashion.


• Replenish service lines as needed, restock and prepare the workstation for the next shift.


• Maintain correct portion size and quality of the food to the College’s standards.


• Any other duties as may be assigned by management.

Key Skills and Competences

• Strong knowledge of subject areas combined with a broad subject background


• Excellent interpersonal, oral and written communication skills


• Proven record of ability to manage time and work to strict deadlines


• Ability to work collaboratively


• Commitment to continuous professional development


• Excellent leadership and management skills


• Good organization and planning skills


• Able to work in a fast-paced environment with speed and quality.


• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

Education and Experience:

• University Degree in Hospitality management from a recognized institution/related field of study


• 3-5  years  proven experience teaching as a Chef/Cook/Lecturer


• Proficiency in Microsoft office suites especially PowerPoint


• A deep understanding of commitment to and involvement in hospitality Industry


• Experience in a 4/5 star hotel will be necessary.


• Must be Computer literate