CHEF DE PARTIE - MULTICUISINE - #941657
Acube Management Institute
Minimum 2-5 years of experience in Food Production. Degree/Diploma in Culinary Arts or related field (Optional). A good level of knowledge and hands-on expertise relevant to food production and professional culinary practices.
Food Production Training: Conduct comprehensive training sessions on culinary techniques, food safety, and kitchen standards. Develop detailed lesson plans, including objectives, learning outcomes, and assessments. Organize practical demonstrations and hands-on training sessions for food production tasks.
Kitchen Management Instruction: Deliver training on kitchen management principles, including inventory control, equipment usage, and hygiene standards. Collaborate with curriculum developers to enhance training programs and course materials. Stay current with industry trends and updates to ensure training relevance.
Evaluate trainees culinary skills and provide constructive feedback for improvement. Design and administer practical and written exams to assess trainees knowledge and competence.
Serve as a mentor to trainees, offering guidance on career development, work ethic, and professionalism. Encourage trainees to develop creativity and innovation in their culinary roles.
Safety and Hygiene:
Instill best practices for cleanliness, sanitation, and safety in food production tasks. Ensure trainees understand and follow proper safety protocols.
Foster clear communication with trainees, addressing their questions and concerns. Collaborate with other faculty and staff to coordinate activities and support trainee success.
Set a positive example of professionalism, culinary expertise, and passion for the food industry. Inspire and motivate trainees to excel in their culinary roles.
Participate in faculty meetings and contribute to the improvement of the training program. Seek feedback from trainees and peers to refine teaching methods.
- Practical experience in the culinary industry, specifically in food production
- Strong writing and editing skills
- Good presentation and time management skills
- Excellent communication and interpersonal skills
- Ability to work with different teams and leadership styles
- Demonstration of outstanding customer service
- Possess sufficient breadth or depth of specialist knowledge in the discipline to develop teaching and research programs
- Use a range of delivery techniques
- Fair understanding of technical tools such as spreadsheets, word processors, databases, etc
- Knowledge of video conferencing, webinars, data analysis, statistics, and similar tools
- Willing to work non-conventional hours, including weekends and holidays
Good knowledge of food production techniques, kitchen management, and culinary principles
- Professional disposition with good communication and interpersonal skills
- Ability to work a variety of shifts, including weekends, days, afternoons, and evenings
- Positive attitude and good communication skills
- Commitment to learning and applying personal expertise