LOCATION: 
Nelson Mandela Bay 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.

• Preparation and delivery of lesson plans
• Identify areas of improvement
• Implementation Lecture schedules
• Student attendance and related administration

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

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.
• Kitchen Safety, hygiene (incl. Pest Control is 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

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
  

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.

QUALIFICATION REQUIREMENTS:

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

SKILLS REQUIREMENTS:

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

EXPERIENCE REQUIREMENTS: 

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