Job Objective

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.

• 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.

• Knowledge of food safety, hygiene, occupational health and safety, and proper handling of kitchen equipment and materials.
• Good communication, organizational and interpersonal skills.

• 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.