Key Responsibilities:
Deliver both practical and theoretical culinary training to trainees, covering a wide range of cooking techniques and kitchen operations.
Develop and implement training materials, lesson plans, and assessments tailored to the maritime hospitality environment.
Provide hands-on guidance and mentorship, monitoring progress and ensuring trainees meet required standards.
Evaluate trainee performance regularly and provide constructive feedback to support professional growth.
Ensure strict compliance with maritime food safety, hygiene, and health regulations.
Collaborate with other trainers and administrative staff to maintain a high-quality training environment.
Foster a positive and motivating learning atmosphere that encourages teamwork, discipline, and professional excellence.
Act as a role model for professionalism, work ethic, and culinary standards in a maritime context.
Requirements:
Proven experience as a professional Chef with expertise in a variety of culinary techniques.
Relevant culinary qualifications and certifications.
Certified South African ID and eligibility to work in Cape Town.
Strong communication, presentation, and mentoring skills.
Ability to work effectively in a structured training environment and collaborate with other trainers.
Passion for teaching, guiding, and developing the next generation of culinary professionals.
Knowledge of maritime or hospitality industry standards is an advantage.
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