Job Description

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

Expected hours: 4 per week