Chef Lecturer

Steyns Culinary School; Pretoria; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A culinary training institution in Pretoria is seeking a Chef Lecturer to deliver hands-on culinary education. The role involves preparing lesson plans, supervising students, and maintaining a safe kitchen environment. Candidates should have a Chef Diploma and experience in both industry and education. This is a full-time, on-site position that requires excellent communication and mentoring skills.

Qualifications

• Minimum of 3 years industry experience in professional kitchens.
• Minimum of 2 years lecturing or training experience in culinary education.
• Excellent communication, leadership, and presentation abilities.

Responsibilities

• Deliver engaging lectures and practical training sessions.
• Prepare lesson plans and assessment materials.
• Supervise and assess students’ practical work.

Skills

Culinary training

Teaching and mentoring

Communication skills

Organizational skills

Education

Formal Chef Diploma or equivalent

Job description

Company Description

Steyns’ Culinary School, located in Hatfield, Pretoria, offers hands‑on kitchen training for food enthusiasts. Unlike demonstration kitchens, our school allows students to learn through experience, guided by executive chef Maritha Steyn. We aim to be the preferred provider of primary culinary arts training in the greater Tshwane region, with programs designed to equip students with foundational cooking skills, confidence, and motivation to enter the Hospitality and Catering Industry. Periodically, guest lecturers and expert chefs are invited to share their skills.

Role Description

This is a full‑time on‑site role for a Chef Lecturer, based in the City of Pretoria. The Chef Lecturer will be responsible for delivering hands‑on culinary training, guiding students through basic and advanced cooking techniques, and developing lesson plans. Duties also include evaluating student performances, maintaining a safe kitchen environment, and occasionally collaborating with guest lecturers to enhance the curriculum.

Key Responsibilities

• Deliver engaging lectures, demonstrations, and practical training sessions across various culinary disciplines.
• Ensure all teaching aligns with QCTO, Highfield, and other relevant qualification requirements.
• Prepare lesson plans, assessment materials, and practical evaluation tools according to curriculum outcomes.
• Supervise and assess students’ practical work, providing constructive feedback and support.
• Maintain a safe, clean, and organized teaching kitchen that reflects professional industry standards.
• Contribute to curriculum development, course planning, and continuous improvement of training materials.
• Support and mentor students in developing both technical and professional skills.
• Assist with the coordination of student events, competitions, and external catering activities.
• Maintain accurate administrative records, including attendance, marks, and assessment documentation.
• Be available to teach evening and weekend classes as part of the part‑time programme schedule.

Minimum Requirements

• Formal Chef Diploma or equivalent recognized qualification.
• Minimum of 3 years industry experience in professional kitchens.
• Minimum of 2 years lecturing or training experience within a culinary education environment.
• Comprehensive knowledge of QCTO and Highfield culinary qualifications.
• Strong administrative and organisational skills.
• Excellent communication, leadership, and presentation abilities.
• A team player with a passion for culinary education and student development.

Preferred Attributes

• Assessor and Moderator registration (advantageous).
• Ability to inspire creativity and innovation in students.
• Up-to-date knowledge of current culinary trends and sustainability practices.