Culinary Instructor

CULINARY INSTRUCTOR

· Graduate of a Diploma in Culinary Arts and Technology Management or a similar Culinary Management Course or AD/BS in Hotel and Restaurant Management, preferably specializing in Culinary Arts AND/OR Baking and Pastry Arts.

· Preferably with up-to-date TESDA TM 1 certification.

· With extensive industry experience of at last 5 years.

· Preferably with a background in teaching and/or shipboard experience.

· Preferably with a background in developing training methodologies and programs.

· Preferably with a background in teaching TESDA courses for NCI and NCIII training.

· Preferably with knowledge of local and international maritime training regulations.

Core Responsibility

· Course and Assessment Delivery

Perform pre-delivery preparation under supervision.

Facilitates attendance checking, verify authenticity of participant's identity, and confirm entry requirements of participants under supervision.

Conducts course delivery as planned under supervision.

Demonstrates proficient course delivery methodologies and techniques under supervision.

· Course and Assessment Development and Administration

Prepares assessment materials under supervision.

Conducts assessment as planned and accomplishes the approved assessment instruments of the course under supervision.

Ensures timely submission of grades, evaluation, and assessment reports under supervision.

Complies with the requirements of the Instructor Competency Development Program.

Performs course documentation review.

Conducts course delivery observations.

Performs assessment observation.

· Staff Training and Development

Supervises and enforces the work plans, programs, operational systems, training guidelines, and procedures of the department.

Facilitates internal and external audits, accreditation, and other relevant activities as deemed necessary.

Supervises and enforces the implementation of all ServSafe, GHP, and HACCP-related practices in both training, operations, and assigned areas of responsibility.

· Administration and Reporting

Ensures the quality of food and services provided to clients are of a high standard.

Ensures the on-time completion and submission of all HACCP-related documents/

Ensures the correctness and accuracy of data contained in all HACCP-related documents.

Performs other job-related tasks as may be assigned by the immediate superior.

· Culinary Operations

Acts as PIC during the weekend.

Prepares a planned healthy menu cycle every month.

Ensures the menu is prepared as planned for the external client as per Meal Arrangement Request.

Ensures regular maintenance of cleanliness and orderliness in the kitchen.