Executive Chef Instructor - F&B Culinary Training (Western cuisine)

Position Summary

The Executive Chef Instructor is responsible for leading the culinary training team and overseeing the development and delivery of culinary training, mentoring the Chef Instructors, and ensuring the highest standards of culinary training are upheld.
The Executive Chef Instructor plays a crucial role in shaping the training curriculum, fostering innovation, and maintaining excellence in culinary instruction.

Primary Responsibility

Curriculum Development and Leadership:
• Develop and enhance the overall culinary training curriculum, ensuring it meets industry standards and aligns with current trends and best practices.
• Lead a team of Chef Instructors, providing guidance, mentorship, and support in curriculum design, instructional techniques, and training methodologies.
• Continuously assess and update the curriculum to incorporate new techniques, emerging culinary trends, and advancements in the F&B industry.
Training Program Oversight:
• Oversee the delivery of culinary training programs, ensuring consistent quality, instructional effectiveness, and adherence to established standards.
• Conduct periodic evaluations of training sessions, providing feedback to Chef Instructors and identifying areas for improvement.
• Collaborate with the Chef Instructors to develop and refine instructional materials, lesson plans, and training aids.
Mentorship and Professional Development:
• Provide ongoing mentorship and professional development opportunities to Chef Instructors, fostering their growth as trainers and culinary experts.
• Conduct training sessions and workshops for Chef Instructors to enhance their culinary skills, teaching techniques, and industry knowledge.
• Support the career development of Chef Instructors, offering guidance, feedback, and opportunities for advancement.
Quality Assurance and Compliance:
• Ensure compliance with health and safety regulations, maintaining a safe and hygienic training environment.
• Implement quality assurance processes and standards to monitor the effectiveness of training program and overall program outcomes.
• Conduct periodic assessments and evaluations to measure the success and impact of the culinary training program.
Collaboration and Coordination:
• Collaborate with F&B culinary operations and T&D to align the culinary training program with overall organizational goals and objectives.
• Work closely with the operations team to ensure efficient use of resources, equipment, and facilities for training purposes.
• Participate in strategic planning, budgeting, and resource allocation for the culinary training program.

Requirements