Sous-Chef & Kitchen Instructor

Responsibilities: Assume the responsibilities of the Chef de Cuisine/Kitchen Chef in their absence, ensuring continuity of kitchen operations and service standards Supervise and control daily food production to ensure efficiency, organization, and consistency across all kitchen activities Ensure all food preparation, presentation, and service meet the institution’s culinary quality and hygiene standards Organize production activities in accordance with operational requirements, meal plans, and workshop schedules Continuously identify opportunities to enhance the student learning experience and practical workshop delivery Coordinate purchasing requests, deliveries, and stock organization for assigned kitchen sections while supporting inventory control procedures Ensure all kitchen operations, including stewarding and cleaning activities, align with course objectives, Moodle course descriptions, and workshop learning outcomes Supervise and maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with weekly cleaning schedules and institutional standards Support and supervise students during practical workshops and operational service, ensuring professionalism, teamwork, discipline, and adherence to kitchen procedures Participate in the evaluation of student practical performance and soft skills, including communication, collaboration, attitude, and professionalism