chef instructor / Chef trainer culinary

Key Responsibilities:

• Teaching & Training: Instruct and mentor students in both hot and cold kitchen techniques, ensuring they develop practical skills and knowledge in the preparation of French and Italian cuisine.
• Student Feedback: Provide constructive and actionable feedback to students, helping them improve their cooking techniques and presentation skills.
• Kitchen Operations: Maintain a high standard of cleanliness, organization, and efficiency within the kitchen environment, ensuring health and safety regulations are always adhered to.
• Demonstrations of Practical and Theory Sessions: Conduct hands-on cooking demonstrations and practical & theory sessions for students, allowing them to practice techniques under professional guidance.
• Staff Collaboration: Collaborate with fellow instructors, kitchen staff, and management to ensure a smooth and effective learning environment.
• Recipe Creation & Innovation: Encourage creativity and innovation in the kitchen while ensuring authenticity and consistency in the preparation of French and Italian dishes.
• Continuous Professional Development: Stay updated with the latest culinary trends and techniques in French and Italian cuisine and incorporate them into training sessions.

Skills & Qualifications:

• Culinary Expertise: Must be a Chef de Cuisine or Sous Chef with strong technical knowledge and hands-on experience in both hot and cold kitchen operations, particularly in French and Italian cuisine.
• Excellent Communication Skills: Must have a good command of the language and be able to clearly explain complex cooking techniques and concepts to students.
• Constructive Feedback: Ability to provide constructive and motivating feedback to students, guiding them toward continuous improvement.
• Teaching & People Skills: Experience in teaching or mentoring, with the ability to engage, motivate, and effectively communicate with diverse groups of students.
• Passion for Teaching: A genuine passion for education and the development of future chefs, with the ability to inspire and encourage students.
• Organizational Skills: Strong organizational and time-management skills, with the ability to handle multiple tasks simultaneously.
• Professional Personality: Must be well-presented, polite, and approachable always.

Education & Experience:

• Professional Culinary Qualifications: Culinary certification from a recognized institution or equivalent experience.
• Extensive Experience: At least 10 years of experience working as a Chef de Cuisine or Sous Chef in a professional kitchen, with specialized knowledge in French and Italian cuisine.
• Previous Teaching Experience: Experience in a teaching or mentoring role in a culinary school or similar environment is a plus

Job Types: Full-time, Part-time

Pay: AED3,000.00 - AED5,000.00 per month

Work Location: In person