Senior Chef Lecturer: Nelson Mandela Bay
Education, Higher Education
Minimum Requirements
- Assessor Qualification (Non- negotiable)
- National or International Chef Qualification / Diploma
- Management & Leadership
- Computer Literate
- Culinary arts & Industry courses
- Interpersonal
- 2 Years lecturing
- in City & Guilds Culinary Arts syllabus
- 4-5 years Industry
Responsibilities
- Facilitate weekly assessor/lecturer meetings and track action points
- Identify and support at-risk students through mentoring, discussions, and action plans
- Create structured lesson plans per module
- Develop materials including presentations, demonstrations, videos, and handouts
- Ensure effective use of academic planner for teaching and learning
- Investigate acts of misconduct timeously
- Ensure discipline procedure is in accordance with CCS Policies
- Ensure timeous communication and Maintain formal correspondence and documentation
- Lecturers teaching according to standards and outcomes of relevant accreditation bodies
- Participate in internal and external QA audits and implement corrective actions
- Kitchen Safety, hygiene (incl. Pest Control is in accordance with the Health and Safety legislation
- Ensure maintenance of kitchen and classroom areas
- Adherence to all Capsicum policies and guidelines as set by the Academic and QA department
- Deliver quality education aligned with accreditation outcomes
- Submit assessment/facilitation reports each semester
- Ensure that all students and kitchens have necessary items uniforms, knives, shoes, kitchen equipment etc
- Ensure sufficient ordering and purchasing of stock
- Ensure cost of purchasing is within budget
- Ensure strict stock control
- Lecturers to participate with promotional and culinary events
- Effective planning of promotional and culinary events
- Mentor student competition teams and culinary clubs
- Plan and participate in culinary competitions and events
- Coordinating recording of test results and related administration
- Setting of papers for tests, assignments and examinations
- Marking and delivering feedback to students
- Capacity planning and timetable management
- OF THIS JOB
- Responsible for teaching activities and ensuring delivery of the set course curriculum in accordance with the Capsicum Culinary Studio (CCS) policies and philosophy of individuality and excellence in culinary arts
- KEY RESULT AREAS
- Coordinating, Mentoring, and assisting Students with respect to theory and practical studies and cultivation of the individual creative spirit
- Managing Student discipline and formal correspondence relating to student discipline
- Ensure implementation and adherence to policies and processes as set out by Legislation, Accreditation bodies, and Capsicum Culinary Studio
- Manage Food and Kitchen Items, equipment ordering, purchasing, receiving, cost and stock control as set out by the guidelines of Capsicum Culinary Studio
- Ensure Promotional and culinary event planning and participation
- Coordinating all aspects of the assessment
- QUALIFICATION
