Background information about the job or company (e.g., role context, company overview)

Cascade Institute of Hospitality is a premier tertiary institution located in Thika. The institute is founded on quality, affordability and high standards never seen before in the hospitality industry. The institute has its roots in Cascade Restaurants, a household name within Thika town and beyond, known for quality services and excellence for many years. W...

Responsibilities or duties

Key Responsibilities:

• Design, review, and deliver comprehensive culinary arts training programs.
• Conduct practical and theoretical lessons in food preparation, cooking techniques, menu planning, and kitchen management.
• Assess student performance through practical exams, projects, and continuous assessments.
• Ensure compliance with food safety, hygiene, and occupational health standards.
• Maintain training kitchen equipment and oversee inventory management.
• Build partnerships with hospitality industry stakeholders for student placements and exposure.
• Stay updated with current culinary trends and innovations.

Qualifications or requirements (e.g., education, skills)

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Certified Trainer (TVET certification or equivalent will be an added advantage).
• Strong knowledge of international and local cuisines.
• Excellent communication, leadership, and mentoring skills.
• Proficiency in curriculum development and competency-based training approaches.
• Strong instructional, organizational, and culinary skills.

Experience needed

Minimum of 5 years of professional culinary experience, with at least 3 years in a training or supervisory role.

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Discover more

Office supplies

HR software solutions

HR Software Integration

Check how your CV aligns with this job

• Design, review, and deliver comprehensive culinary arts training programs.
• Conduct practical and theoretical lessons in food preparation, cooking techniques, menu planning, and kitchen management.
• Assess student performance through practical exams, projects, and continuous assessments.
• Ensure compliance with food safety, hygiene, and occupational health standards.
• Maintain training kitchen equipment and oversee inventory management.
• Build partnerships with hospitality industry stakeholders for student placements and exposure.
• Stay updated with current culinary trends and innovations.

• Excellent communication, leadership, and mentoring skills.
• Proficiency in curriculum development and competency-based training approaches.
• Strong instructional, organizational, and culinary skills.

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Certified Trainer (TVET certification or equivalent will be an added advantage).
• Strong knowledge of international and local cuisines.