Culinary Trainer

Job Description:

Trainers' responsibility for delivering quality culinary training and assessment to the learners. The role involves conducting theory, practical sessions, evaluating learners' performance and maintaining a professional, safe and engaging training environment.

Key Responsibility:

• Delivery culinary and food preparation training with approved curriculum, lesson plans and competency-based standards.
• Conduct Hands on practice sessions covering the topics of the modules.
• Demonstrate the correct ways to use the tools and equipment and proper compliance about food safety with ingredients.
• Apply use proper adult learning principles to engage learners.

Academic/Professional Qualifications

Education:

• Diploma or higher qualification in Culinary Arts, Food & Beverage, or related discipline.

Experience:

• Minimum 3–5 years of professional culinary experience in hotels, restaurants, catering, or institutional kitchens.
• Prior experience in teaching, training, or mentoring will be an advantage.
• Knowledge of various types of cuisine will be an advantage.

Certifications:

• ACTA / ACLP (Advanced Certificate in Training and Assessment / Adult Learning).
• WSQ Food Safety Course Level 3 (FHO) or equivalent certification.