Six Rivers Africa (SRA) is a non-profit organization dedicated to protecting, restoring, and preserving wilderness areas while enhancing wildlife populations to ensure that both flora and fauna can be enjoyed for generations to come.
\nJob Title: Assistant Chef Trainer<\/p>\n
Zambia Jobs<\/p>\n
Location:\u00a0SRATA Mbeya
\nReports To:\u00a0 Chef Trainer
\nPositions Supervised:\u00a0None
\n\u00a0
\nPosition Overview
\nThe\u00a0Assistant Chef Trainer\u00a0is responsible for supporting the delivery of practical culinary training to students pursuing careers in the hospitality and tourism industry. The position involves demonstrating cooking techniques, supervising students in the training kitchen, and ensuring adherence to food safety and hygiene standards. The Assistant Chef Trainer works closely with the Chef Trainer to prepare students with the skills, discipline, and creativity required to perform effectively in professional hotel and lodge kitchens.
\nEssential Duties and Responsibilities<\/p>\n
Set up the training kitchen with all necessary cooking utensils, tools, and equipment (e.g., knives, pans, kitchen scales) before each session.
\nDemonstrate and guide students in the preparation and cooking of various dishes following approved recipes and standards.
\nEnsure all lessons are conducted practically and professionally to prepare students for employment in hotels, lodges, and related hospitality settings.
\nSupervise students during food preparation to ensure proper techniques, hygiene, and teamwork are applied.
\nTrain students in plate presentation and menu planning suitable for the hospitality and tourism industry.
\nTeach students to adapt recipes based on dietary requirements and customer preferences (e.g., low salt, vegetarian, or dairy-free).
\nMaintain and monitor food stock, ensure proper storage, and oversee ingredient ordering for training purposes.
\nCheck the freshness and quality of ingredients, discarding expired or unsafe items.
\nIntroduce students to new recipes and culinary techniques relevant to modern hotel kitchens.
\nEnsure strict compliance with all\u00a0food safety, hygiene, and occupational health standards\u00a0within the training kitchen.
\nSupport students in understanding kitchen organization, cost control, and teamwork expected in professional hospitality environments.
\nParticipate in developing and updating practical training materials and lesson plans.
\nEvaluate student performance and provide continuous feedback to enhance learning outcomes.<\/p>\n
Qualifications and Requirements
\n\u00a0<\/p>\n
Holder of a\u00a0Certificate or Diploma in Food Production, Culinary Arts, or Hotel Management\u00a0from a recognized institution accredited by\u00a0NACTVET\u00a0or\u00a0VETA.
\nAt least\u00a02 years of practical experience\u00a0working in a professional hotel, lodge, or hospitality training institution.
\nProven skills in food preparation, cooking, and kitchen management.
\nKnowledge of\u00a0food hygiene, sanitation, and Tanzania health and safety regulations\u00a0for catering and hospitality.
\nAbility to train, mentor, and assess students effectively in both theory and practical kitchen work.
\nStrong understanding of\u00a0culinary operations within the tourism and hospitality industry.
\nGood organizational and time management skills, with attention to detail.
\nExcellent communication, teaching, and interpersonal skills.
\nCreativity, innovation, and passion for culinary excellence and student development.
\nAbility to work flexible hours and maintain professionalism in a learning environment.<\/p>\n
\u00a0<\/p>\n
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