To provide technical and practical support for Culinary Arts and Hospitality training and ensure effective management of kitchens, restaurants and equipment.
Duties and responsibilities
Provide shift-based technical support across the two kitchens and two restaurants, including preparation, supervision, cleaning, equipment management and post-practical activities.
Enforce and promote compliance with food safety, hygiene, occupational health and safety requirements within the kitchens, restaurants and related practical areas.
Monitor the use of ingredients, equipment and other departmental resources, and maintain appropriate records of issues, returns, damages and wastage.
Assist in the receipt, storage, preparation and issuance of ingredients, utensils, cutlery and other materials required for practical activities.
Conduct routine checks on equipment, tools and facilities, and promptly report faults, damage or maintenance requirements.
Operate, maintain and monitor kitchen, food production and restaurant equipment to ensure safe and efficient use.
Ensure kitchens and restaurants are properly set up, clean, safe and ready for practical sessions and service activities.
Support lecturers and instructors during practical sessions, including demonstrations, student activities and assessments.
Prepare kitchens, restaurants, equipment, ingredients, utensils and other materials required for practical classes and training activities.
Provide technical and practical support for Culinary Arts, Hospitality, Food Production and related practical sessions.
Qualification and experience
Diploma in Hospitality Management, Culinary Arts, Food Production, Food and Beverage Management, or a related field from a recognized/accredited institution.
Relevant practical experience in a commercial kitchen, restaurant, hospitality training institution, or similar environment will be an added advantage.
Professional certification or specialized training in food production, culinary arts, food safety, or related areas will be an added advantage.
Knowledge of food safety, hygiene, occupational health and safety, and proper handling of kitchen equipment and materials..
Good communication, organizational and interpersonal skills