Manager, Culinary Instructor

Role Summary

The Manager, Culinary Instructor is tasked with delivering exceptional culinary education by designing and implementing culinary programs, courses, and workshops that adhere to international standards. This role encompasses curriculum development, accreditation compliance, and aiding in the smooth operational functioning of the Culinary Academy in Jeddah.

Key Responsibilities

• Conduct theoretical and hands-on culinary training sessions, including workshops and demonstrations.
• Prepare and lead lectures, practical classes, evaluations, and exams.
• Support specialized trainings for sectors such as hospitality, aviation, and lounge operations.
• Deliver welcome sessions and presentations as needed, including providing verbal and written translation support when applicable.
• Develop, update, and maintain training curricula, course syllabi, lesson plans, training modules, teaching materials, recipes, assessments, and examinations.
• Continuously enhance and improve training programs.
• Ensure compliance with accreditation and academic standards.
• Assist with administrative duties, operational activities, program scheduling, budget planning, and financial reconciliation.
• Create and uphold departmental Standard Operating Procedures (SOPs).
• Keep precise records of trainees, assessments, certifications, and performance reviews.
• Compile training reports and evaluate program effectiveness.
• Maintain cleanliness and orderliness of cooking facilities, classrooms, and hospitality spaces.
• Adhere to all health, safety, organizational, and cybersecurity policies, reporting any incidents accordingly.
• Safeguard confidential information and maintain accurate documentation.
• Execute additional tasks and projects as assigned by management.

Required Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related fields.
• Seven to eight years of culinary industry experience with demonstrated practical teaching and training expertise.
• Proven capability in delivering both theoretical knowledge and hands-on culinary education.
• Experience in designing culinary curricula, training materials, and assessment tools.
• Prior involvement in academy or training program operations is advantageous.