Part-Time Bakery Chef Instructor

sugarhead BAKEHOUSE & ACADEMY; Provinsi Bali; On-site; IDR 30,000 - 50,000; Full time

Job summary

An innovative culinary academy is seeking a passionate chef instructor to inspire and educate aspiring chefs. In this dynamic role, you will develop engaging lesson plans, conduct hands-on cooking demonstrations, and guide students through practical sessions. Your expertise in culinary techniques and effective communication will foster a collaborative learning environment, ensuring students thrive in their culinary journey. Join a forward-thinking institution dedicated to nurturing creativity and proficiency in the culinary arts, where your contributions will shape the next generation of culinary talent.

Qualifications

• Minimum 2 years experience as Chef de Partie or Demi Chef de Partie.
• Ability to create lesson plans and manage class schedules.

Responsibilities

• Designing culinary curriculum and lesson plans for various skill levels.
• Conducting cooking demonstrations and providing hands-on instruction.

Skills

Culinary Techniques

Communication Skills

Lesson Planning

Food Safety Knowledge

Adaptability

Education

Culinary Degree

Certification from Culinary School

Tools

Kitchen Equipment

Job description

A chef instructor is responsible for teaching culinary skills and techniques to students in a structured learning environment. Create lesson plans and conduct cooking demonstrations, while offering hands-on guidance during practical sessions. Evaluating student progress, providing feedback, and ensuring a safe cooking environment are essential aspects of the role. Chef instructors share their culinary expertise, fostering students' growth, creativity, and proficiency in the culinary arts. Effective communication, adaptability, and a passion for teaching are key attributes for success in this role.

Responsibilities

1. Curriculum Development: Designing and developing culinary curriculum that covers various cooking techniques, cuisines, and skill levels.
2. Lesson Planning: Creating detailed lesson plans that outline objectives, activities, recipes, and required ingredients for each class.
3. Demonstrations: Conducting cooking demonstrations to showcase proper techniques, ingredient handling, and presentation to students.
4. Hands-On Instruction: Guiding students through practical cooking sessions, offering real-time assistance, feedback, and support.
5. Skill Assessment: Evaluating students' progress by observing their cooking abilities and providing constructive feedback for improvement.
6. Culinary Guidance: Offering insights into ingredient selection, flavor combinations, and creative culinary approaches.
7. Safety and Hygiene: Ensuring that students follow proper food safety and hygiene practices during cooking sessions.
8. Equipment Knowledge: Familiarizing students with various kitchen tools, equipment, and utensils, explaining their uses and maintenance.
9. Adaptation: Modifying teaching methods to suit different learning styles and addressing individual student needs.
10. Recipe Development: Creating and adapting recipes to align with the curriculum, dietary preferences, and any special requirements.

Qualifications

1. Must be based in Bali
2. A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie
3. Extensive experience and proficiency in cooking techniques, cuisines, and food presentation.
4. A culinary degree or relevant certification from a recognized culinary school or institute.
5. Previous experience as a culinary instructor, trainer, or demonstrator is valuable.
6. Effective communication, both verbal and written, to convey culinary concepts and instructions clearly to students.
7. Ability to work patiently with students at varying skill levels, providing guidance and support as needed.
8. Flexibility to adjust teaching methods based on student needs and the evolving culinary industry.
9. Capability to create lesson plans, manage class schedules, and maintain a structured learning environment.
10. Innovation in designing engaging cooking lessons, incorporating diverse ingredients and techniques.
11. Capacity to lead demonstrations, provide guidance, and inspire students to develop their culinary talents.
12. Knowledge of food safety and hygiene practices to ensure a safe learning environment.
13. Positive attitude, approachability, and the ability to connect with students, fostering a collaborative learning atmosphere.
14. A strong work ethic, punctuality, and the ability to represent the culinary school or institution well.
15. A willingness to stay updated with culinary trends, techniques, and new ingredients.
16. Good health and physical fitness to handle the demands of standing, cooking, and teaching for extended periods.
17. A portfolio showcasing culinary creations, recipes, and any previous teaching materials can be a valuable asset during the application process.