JOB OBJECTIVE

• The chef in the student training cafeteria shall be responsible for mentoring and developing culinary talent among trainee students. The primary role will be providing hands-on training, guidance, and support to trainee chefs and cooks, helping them refine their culinary skills and reach their full potential.

DUTIES AND RESPONSIBILITIES:

• Culinary Training: Provide instruction on basic cooking techniques, knife skills, food safety practices, and kitchen etiquette.
• Skill Development: Mentor and coach cafeteria trainees, providing ongoing support and feedback to trainers to ensure quality and consistency
• Recipe Demonstration: Lead demonstrations and practical cooking sessions to teach trainees how to prepare various dishes
• Menu Execution: Assist in the creation of student cafeteria menus that are appealing, nutritious, and meet budgetary requirements.
• Kitchen Management: Monitor trainee performance and adherence to food safety protocols to maintain a safe and hygienic workspace.
• Prudent management: ensure proper use and maintenance of kitchen equipment as well as portion control
• Team leadership: Supervise kitchen staff, including cooks, prep cooks, and kitchen assistants, providing guidance, training, and feedback as needed
• Professional Development: Stay up-to-date on current culinary trends and best practices for University cafeteria meals
• Safety standards and compliance: Maintain a clean and organized workspace under health and safety regulations.
• Customer service: Enforce excellence in service delivery, offer high-quality food and create feedback mechanism for the patrons

REQUIREMENTS

QUALIFICATIONS AND EXPERIENCE

• Diploma in food and beverage production or its equivalent
• Minimum 3 years of experience working as a chef in a professional kitchen
• Prior experience training and mentoring culinary staff (preferred)
• Ability to work in a fast-food cafeteria
• Valid food handlers certificate

OTHER SKILLS AND COMPETENCIES

• Strong verbal and written communication skills
• Passion for excellence and commitment to best practices.
• Excellent culinary presentation skills
• Creativity and capacity to nurture innovation.
• Time management skills and attention to detail.
• Obsession with a healthy diet and culinary curation