Director and Senior Lecturer of Food and Beverage, Port Edward, South Coast (Ugu). Newly formed training facility on the South Coast is looking for an individual to assist in developing the concept and assist with the opening.

The ideal candidate will be able to develop, register and run a training institution that will offer the following courses: Diploma in Culinary Arts. Diploma Patisserie. Diploma Hotel Management. Certificate and short courses in all the relevant field.

You will be responsible for teaching activities and to assist with the development and delivery of the course curriculum in accordance with the policies and philosophy of individuality and excellence in culinary arts.

The ideal candidate will aim to have the first graduate course implemented by May 2021 for the first intake in June 2021. In addition to the above you will also take charge of the Hotel Food and Beverage Team. The team, including the Head Chef and Restaurant Duty Managers will report directly to you. This is to ensure the offering and operation of the Food and Beverage team is in line with the training curriculum as the practical side of the training will be done within the Hotel kitchen and facilities.

Responsibilities: Drive the registration of the School with the required qualifications bodies. QCTO as an accredited Skills Development Provider. CATHSSETA accredited Traineeship and Culinary Arts programs. SAQA registration of the qualifications. DHET register as a Private Institute. City and Guilds Culinary Art’s Syllabus implementation.

Duties: Coordinating, mentoring and Assisting Students with respect to Theory and Practical Studies and Cultivation of the Individual Creative Spirit. Managing student Discipline and Formal Correspondence relating to Student Discipline. Ensure implementation and Adherence to Policies and Processes as set out by Legislation, Accreditation Bodies. Manage Food and Kitchen Items, Equipment Ordering, Purchasing, Receiving, Cost and Stock Control as set out by the Guidelines. Ensure Promotional and Culinary Event Planning and Participation. Coordinating all Aspects of Assessment.

Qualifications and Experience Requirements: 2 Years’ City and Guilds Culinary Art’s Syllabus Lecturing Experience (Negotiable). At least 5 Years’ Culinary Industry Experience. i.e. working as a Chef in Restaurants/Hotels/Lodges etc. (Essential) Completed Assessor Qualification or in Final Stages of Completing the Qualification. Management and Leadership, Computer Literate, Interpersonal Skills.

Attend Seminars, Culinary Arts and Industry Courses to keep up with Developments in the Area of Speciality. Registration with ETDP SETA as an Assessor beneficial. Scoped by CATHSSETA beneficial.

Package on Offer: Remuneration to be discussed based on experience. Accommodation in the form of a one-bedroom apartment within the Student village. Start date: ASAP.

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