Senior Chef Lecturer

Capsicumcooking; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A culinary educational institution in Gauteng is seeking an experienced lecturer responsible for delivering the culinary curriculum and mentoring students. The ideal candidate must have a National or International Chef Qualification, an Assessor Qualification, and at least 2 years of lecturing experience in City & Guilds syllabus, along with 4-5 years of industry experience. Responsibilities include coordinating assessments, managing student discipline, and participating in culinary events.

Qualifications

• 2 Years lecturing experience in City & Guilds Culinary Arts syllabus required.
• 4-5 years of industry experience is essential.

Responsibilities

• Teaching activities and ensuring delivery of the set course curriculum.
• Coordinating mentoring and assisting students with their studies.
• Managing student discipline and formal correspondence.
• Ensuring adherence to policies and processes.
• Managing food and kitchen items, purchasing, and stock control.
• Planning and participating in promotional culinary events.

Skills

Management & Leadership

Computer Literate

Interpersonal skills

Culinary arts & Industry courses

Education

National or International Chef Qualification / Diploma

Assessor Qualification (Non‑negotiable)

Job description

LOCATION

Rosebank Campus

PRIMARY PURPOSE OF THIS JOB

Responsible for teaching activities and ensuring delivery of the set course curriculum in accordance with the Capsicum Culinary Studio (CCS) policies and philosophy of individuality and excellence in culinary arts.

KEY RESULT AREAS

• Coordinating, Mentoring, and assisting Students with respect to theory and practical studies and cultivation of the individual creative spirit.
• Facilitate weekly assessor/lecturer meetings and track action points
• Identify and support at‑risk students through mentoring, discussions, and action plans.
• Create structured lesson plans per module.
• Develop materials including presentations, demonstrations, videos, and handouts.
• Ensure effective use of academic planner for teaching and learning.

Managing Student Discipline and Formal Correspondence Relating to Student Discipline

• Investigate acts of misconduct timeously
• Ensure discipline procedure is in accordance with CCS Policies
• Ensure timeous communication and maintain formal correspondence and documentation.

Ensure Implementation and Adherence to Policies and Processes as Set Out by Legislation, Accreditation Bodies, and Capsicum Culinary Studio

• Lecturers teaching according to standards and outcomes of relevant accreditation bodies.
• Participate in internal and external QA audits and implement corrective actions.
• Kitchen Safety, hygiene (incl. Pest Control in accordance with the Health and Safety legislation.
• Ensure maintenance of kitchen and classroom areas
• Adherence to all Capsicum policies and guidelines as set by the Academic and QA department
• Deliver quality education aligned with accreditation outcomes.
• Submit assessment/facilitation reports each semester.

Manage Food and Kitchen Items, Equipment Ordering, Purchasing, Receiving, Cost and Stock Control as Set Out by the Guidelines of Capsicum Culinary Studio

• Ensure that all students and kitchens have necessary items uniforms, knives, shoes, kitchen equipment etc
• Ensure sufficient ordering and purchasing of stock
• Ensure cost of purchasing is within budget.
• Ensure strict stock control

Ensure Promotional and Culinary Event Planning and Participation

• Lecturers to participate with promotional and culinary events
• Effective planning of promotional and culinary events
• Mentor student competition teams and culinary clubs.
• Plan and participate in culinary competitions and events.

Coordinating All Aspects of the Assessment

• Coordinating recording of test results and related administration
• Setting of papers for tests, assignments and examinations.
• Marking and delivering feedback to students.
• Capacity planning and timetable management.

QUALIFICATION REQUIREMENTS

• Assessor Qualification (Non‑ negotiable)
• National or International Chef Qualification / Diploma

SKILLS REQUIREMENTS

• Management & Leadership
• Computer Literate
• Interpersonal skills
• Culinary arts & Industry courses

EXPERIENCE REQUIREMENTS

• 2 Years lecturing experience in City & Guilds Culinary Arts syllabus
• 4-5 years Industry Experience.