Chef Instructor - South Africa
Cape Peninsula University of Technology
1. Planning and Organising of Kitchen operations and practical training • Setting of accurate work schedules/plans. • Leverage the Cape Town Hotel School’s gastronomy curriculum to prepare relevant, insightful, clear and engaging kitchen simulated learning • Monitoring individual student performance • Evaluate student performance through observation and interaction, along with simulated culinary practical tasks 2. Healthy and Safety • Ensure that hygiene requirements in terms of HACCP are adhered to. • Ensure that all the equipment in the kitchen area is clean and well maintained. • Ensure that all laws, regulations and licenses pertaining to the operation of the kitchen function are adhered to. • To report and, where possible, take all necessary action, statutory and otherwise, in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or report. 3. Staff Supervision • Supervise Chefs and kitchen staff on assigned shifts • Monitoring staff attendance and performance. • Co- ordinating the staff and student activities by delegating their tasks and monitoring that it is done correctly. • Duty rostering students and staff in the kitchen • Evaluating staff in conjunction with the Executive chef on the prescribed evaluation form. 4. Inventory control • Order the appropriate quantity and quality of food required and ensure proper stock control in order to achieve the required targets. • Monitor stock levels relevant to or influencing kitchen operations. • Ensure proper stock rotation, meaning that all old stock is utilized prior to use of new stock and that no stock ever goes out of date on the shelves. • Establish par stock levels to eliminate overages / shortages of any kind. • Conduct monthly stock takes and prepare variance reports 5. Training of students • Implement a diverse set of instructional methods to motivate students and promote a positive and productive learning environment. • Provide guidance and/or mentorship to students in the production of food. • Conduct assessments of students' portfolios, behaviour, and performance to facilitate student training in the kitchen. • Supervise students in the kitchen • Give feedback to Gastronomy lecturers on student performance in the kitchen Competencies • Computer Literacy • Good verbal and written communication skills • Strong interpersonal skills • Good customer service skills • Ability to work in a team • Good organisational and administrative abilities • Flexibility General Information Closing Date: 24 March 2024 Enquiries: Zumalecput.ac.za NB: PLEASE NOTE THAT THIS SYSTEM DOES NOT ALLOW APPLICANTS TO UPLOAD CVs. IT IS THUS IMPORTANT THAT APPLICANTS COMPLETE ALL SECTIONS COMPREHENSIVELY AS FAILURE TO DO SO MIGHT DISADVANTAGE YOU. PLEASE UPDATE YOUR APPLICATION ON THE SYSTEM WITH THE LATEST INFORMATION AS THIS WILL BE THE ONLY CRITERIA USED FOR EVALUATION OF YOUR APPLICATION BY OUR PANEL. The Cape Peninsula University of Technology is committed to Employment Equity and aims to attract and retain talented individuals to achieve our equity objectives and therefore, people from the designated groups, including those with disabilities are encouraged to apply. Preference will be given to applicants whose appointment contributes towards the achievement of demographic representation. We reserve the right not to make an appointment.
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