Head Of Department : Culinary Arts

International Hotel School (Official); Johannesburg; On-site; ZAR 600 000 - 800 000; Full time

Job summary

A premier hospitality education institution in Johannesburg is seeking a Head of Department: Culinary Arts to manage the quality and compliance of the Culinary Arts and Patisserie department. The ideal candidate will have experience in culinary arts, team management, and academic compliance, along with a strong background in lecturing and curriculum improvement.

Qualifications

• Scoped as a registered assessor for institutional programme offerings.
• 2 years of team management experience.
• Minimum 2 years lecturing experience.
• Minimum 5 years Culinary Arts experience as a chef.
• Knowledge of academic compliance in vocational education.

Responsibilities

• Manage the Culinary Arts department and its success.
• Responsible for reporting on stock and inventory control.
• Conduct lectures and practical kitchen sessions.
• Resolve student and sponsor queries.
• Contribute towards curriculum improvement and development.
• Invite industry guest speakers and arrange excursions.
• Conduct induction and workplace foundation training.

Skills

Computer software proficiency

Stock control and inventory management

Vocational and practical assessment skills

Education

NQF 6 qualification in hospitality

Job description

Overview

The International Hotel School, Sunninghill Campus is looking for a Head of Department: Culinary Arts. The purpose of the role is to manage the quality of provision, support and compliance within the Culinary Arts and Patisserie department.

Responsibilities

• Manage the CA department provision and success.
• Responsible for reporting on stock and inventory control.
• Conduct lectures and practical kitchen sessions.
• Resolve student / sponsor queries, tracking, counselling and support.
• Contribute towards curriculum improvement and development.
• Apply assessment principles in line with the assessor code of conduct.
• Invite industry guest speakers and arrange excursions.
• Involvement in professional development activities for self and staff.
• Research into industry trends.
• Conduct induction and workplace foundation training.

Qualifications & Experience

• Minimum of a NQF 6 qualification in the hospitality area of specialization.
• Scoped as a registered assessor for one of the institutional programme offerings.
• 2 years team management experience.
• Minimum 2 years lecturing experience.
• Minimum 5 years Culinary Arts experience as a chef.
• Knowledge of academic compliance within the vocational educational sector.

Skills

• Proficient in computer software, apps, social media, and technology in general.
• Stock control and inventory system proficiency.
• Vocational, POE and practical assessment implementation and management skills.