Kitchen Instructor

Moon Palace Jamaica is seeking to engage a qualified and experienced Kitchen Instructor to join our dynamic team.

Kitchen Instructor

 Role Description

The Kitchen Instructor is responsible for training and developing cooks and apprentices in food preparation, kitchen operations, and hospitality standards. The role involves delivering practical and theoretical lessons, demonstrating cooking techniques, maintaining accurate records, and ensuring that all evaluations are completed in a timely and professional manner, while ensuring students follow proper food safety and hygiene practices.

The successful candidate will consistently meet and exceed customer expectations by fostering a realistic, innovative, and creative learning environment. The Kitchen Instructor will demonstrate strong culinary expertise, effective teaching skills, and a commitment to maintaining high standards of food preparation, safety, and professionalism.

The suitable candidate should possess the following:

Duties & Requirements:

• Manage the kitchen to provide a quality food product and service and meet customer requirement;
• Develop cost effective and sustainable menus which achieve teaching, learning and assessment outcomes
• Supervisor students to prepare, cook and serve dishes according to course objective
• Adhere to current food hygiene and health and safety legislation to safeguard the health of employees, students and guests;
• Maintain a high standard of cleanliness within the Kitchen Department;
• Ensure equipment is used correctly and well maintained.
• Be actively involved in training, mentoring and assessment of students within the Kitchen School;
• Keep up to date with industrial trends and practices;
• Oversees the proper handling, maintenance, and storage of all items to ensure safe food handling procedures;
• Oversees students’ performance of essential function in the assigned Kitchen areas;
• Assists students with understanding of proper customer service skills, safety procedures, cleanliness of work areas, following recipes, and expectation associated as a culinary art professional;
• Monitor food quality, taste, and presentation during training;
• Supports individual service plans and service outcomes while presenting the principles of self-determination and self-advocacy to students;
• Accurately complete and submit stated mandated documentation for the Kitchen School using the relevant software and system on a timely basis;
• Teaching students about culinary terminology, food cuisines, meat, fish and poultry fabrication and general food knowledge;
• Teach students food preparation, and the overall structure and work flow of a kitchen to include: nutrition, purchasing, receiving, inventory, storing food in accordance with health standards and proper preparation techniques;
• Prepare course materials such as syllabi, homework, assignments, and handouts based on the procedures and expectation of the hotel;
• Maintain student attendance records. Grades and other required records – initiate, facilitate and moderate classroom discussions;
• Assist in Supervisory students in assigned Kitchen areas outside of the school hours;
• Engage in operational practices;
• Perform any other duties and responsibilities that may be reasonably expected of this role;
• Performs any other related duty assigned from time to time.

Experience and Qualification:

• 2-3 Years’ Experience in food and beverage operations.
• Bachelor's Degree Gastromony or related fields.
• Experience Managing a large Team 
• Valid Food Handlers Permit
• Must be HACCP Certified
• The ability to use Office Suite
• Knowledge of SAP would be an asset

  NB: We thank all applicants for their interest, however, only short listed candidates will be contacted.