Key Responsibilities

Culinary Training & Instruction

• Train students in foundational and intermediate culinary skills
• Deliver structured training in hygiene, food safety, and kitchen discipline
• Teach preparation of breakfast items, cold kitchen dishes, and simple hot kitchen menus
• Conduct both online Swiss module-based training and practical hands-on kitchen training

Student Internship Preparation

• Prepare students for a 3-month hotel internship placement in Kenya
• Assess trainee readiness and provide continuous performance feedback
• Ensure students meet professional hospitality and kitchen standards

Kitchen Operations & Supervision

• Demonstrate and enforce professional kitchen practices
• Ensure proper food handling, storage, and preparation procedures
• Maintain hygiene, safety, and operational standards within training environments

Purchasing, Cost Control & Inventory Management

• Oversee food purchasing procedures and supplier coordination
• Monitor and enforce cost control measures
• Manage stock levels, storage systems, and inventory tracking
• Implement strategies to minimize food waste and improve efficiency

Training Coordination

• Organize and manage online and practical training sessions
• Coordinate training schedules and student participation
• Align training delivery with Swiss modular curriculum requirements

Qualifications

• Minimum 3–4 years of practical experience as a Sous Chef in 3* or 4* hotels
• Formal culinary education (e.g., culinary institute training, professional chef certification, or equivalent)
• Strong knowledge of purchasing procedures, cost control, and quality control
• Solid understanding of kitchen operations, menu preparation, and food safety standards
• Experience in training, mentoring, or supervising junior kitchen staff or students

• Train students in foundational and intermediate culinary skills
• Deliver structured training in hygiene, food safety, and kitchen discipline
• Teach preparation of breakfast items, cold kitchen dishes, and simple hot kitchen menus
• Conduct both online Swiss module-based training and practical hands-on kitchen training
• Prepare students for a 3-month hotel internship placement in Kenya
• Assess trainee readiness and provide continuous performance feedback
• Ensure students meet professional hospitality and kitchen standards
• Demonstrate and enforce professional kitchen practices
• Ensure proper food handling, storage, and preparation procedures
• Maintain hygiene, safety, and operational standards within training environments
• Oversee food purchasing procedures and supplier coordination
• Monitor and enforce cost control measures
• Manage stock levels, storage systems, and inventory tracking
• Implement strategies to minimize food waste and improve efficiency
• Organize and manage online and practical training sessions
• Coordinate training schedules and student participation
• Align training delivery with Swiss modular curriculum requirements

• Culinary leadership
• Structured training delivery
• Hospitality operations management
• Foundational and intermediate culinary skills
• Hygiene and food safety training
• Kitchen discipline
• Breakfast item preparation
• Cold kitchen dish preparation
• Simple hot kitchen menu preparation
• Online Swiss module-based training
• Practical hands-on kitchen training
• Student internship preparation
• Trainee readiness assessment
• Performance feedback
• Professional hospitality and kitchen standards
• Professional kitchen practices
• Food handling, storage, and preparation procedures
• Hygiene, safety, and operational standards
• Food purchasing procedures
• Supplier coordination
• Cost control measures
• Inventory management
• Food waste minimization
• Efficiency improvement
• Training session organization and management
• Training schedule coordination
• Student participation coordination
• Swiss modular curriculum alignment

• Minimum 3–4 years of practical experience as a Sous Chef in 3* or 4* hotels
• Formal culinary education (e.g., culinary institute training, professional chef certification, or equivalent)
• Strong knowledge of purchasing procedures, cost control, and quality control
• Solid understanding of kitchen operations, menu preparation, and food safety standards
• Experience in training, mentoring, or supervising junior kitchen staff or students