Executive Chef Instructor

• Develop design and deliver hands-on practical and theoretical culinary classes and workshops using the approved curriculum.

• Lead cooking sessions demonstrate culinary techniques and prepare dishes in real-time during classes workshops and events.

• Cook supervise and participate in food preparation during lessons pop-up activations demonstrations menu trials and program-related activities.

• Prepare daily lesson plans aligned with course competencies.

• Scout startups/chefs manage screening and interviews for potential candidates.

• Create engaging instructional methods to enhance learning experience.

• Develop design and (co)deliver short courses intensive trainings and culinary diploma programs.

• Create and execute culinary concepts for various cuisines including international and Saudi.

• Guide participants in developing pop-up restaurant concepts from menu creation to execution.

• Develop instructional materials manuals and handouts for participants.

• Administer practical and theoretical tests.

• Document and report participants skill development and performance.

• Provide one-on-one training for skill mastery when needed.

• Oversee kitchen setup mise en place equipment and sanitation during sessions and chef visits.

• Prepare reports (daily/weekly/monthly/quarterly) to management and client.

• Manage inventory ingredients equipment and budget.

• Participate in and support special events such as culinary demonstrations and showcases.

• Support kitchen operations and food production activities when required.

• Lead lectures hands-on sessions and practical training with professionalism and culinary expertise.

• Grade participants performance in practical and written assessments.

• Assign cooking projects and oversee completion.

• Provide career guidance mentorship and professional advice to participants.

• Maintain attendance grades and evaluation records; report to the Project Manager regularly.

• Ensure participants follow kitchen rules hygiene standards and behavioral policies.

• Foster a cohesive safe and positive learning environment.

• Attend staff meetings communicate resource needs and monitor program progress.

• Represent the company in internal and external committees and engagements.

• Support colleagues and collaborate across departments when necessary.

• Perform additional duties as assigned.

Additional Information :

• Degree in Culinary Arts or Hospitality 

• 46 years experience as a Chef or higher role with some management exposure

• Previous experience teaching or training in a culinary program 

• Strong culinary skills across various cuisines with ability to demonstrate techniques

• Good communication presentation and class facilitation skills

• Ability to prepare lesson plans course materials and assessments

• Knowledge of food safety hygiene standards and kitchen operations

• Passion for education mentorship and healthy cooking practices

• Organized patient and able to support participants with diverse learning needs

Remote Work :

No

Employment Type :

Full-time