• Full Time
  • Cape Town
  • 23000 USD / Year
  • Salary: R23000

  • Street Address: Main Road
  • Town/City: Stellenbosch
  • State/Province: Western Cape
  • Postal Code: 7600

Website hoteltraveljobs Hospitality Jobs Africa

Hospitality Recruitment Agents South Africa

Chef Lecturer – Stellenbosch – Hot Kitchen

Chef training group is seeking a Chef Lecturer – Stellenbosch – Hot Kitchen


  • Minimum: Culinary Arts qualification (e.g. City & Guilds Diploma in Culinary Arts)
    • Assessor Certification (conduct outcomes-based assessment)


  • Face-to-face facilitating, teaching and assessment experience: Minimum 2 years

  • Working experience in the chef industry: Minimum 3 years
  • Advantage: Experience in liaising with industry organisations and bodies


  • Excellent digital literacy and a solid working knowledge of Microsoft Office (Word, Excel, Outlook and PowerPoint)
  • Able to moderate discussions and facilitate learning activities in a timely, knowledgeable, and sympathetic manner
  • Excellent business and interpersonal communication skills, in writing and verbally, in the English language
  • Ability to work under pressure, maintain attention to detail and prioritise workload to meet deadlines
  • Ability to work unsupervised and on own initiative as well as to work proactively as part of the team
  • Social perceptiveness (being aware of others’ reactions and understanding why they react as they do)
  • Ability to select and use training / instructional methods and procedures appropriate for the situation when learning or teaching new things)
  • Ability to apply critical thinking (using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems)
  • Active learning skills (understanding the implications of new information for both current and future problem-solving and decision-making)


  • Valid driver’s license
  • Own motor vehicle (required for industry visits and attending marketing events of which reimbursement will be as per Employment Manual)
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