Head of Department: Culinary Arts

The
purpose of the role is to manage the quality of provision, support and compliance
within the Culinary Arts and Patisserie department.

Qualities:

·        Patient and mentoring abilities

·        Problem solver

·        Service orientation

·        Passion towards
student support and success

Requirements

Essential Qualifications & Experience:

• Minimum
  of a NQF 6 qualification in the hospitality area of specialization
  
• Scoped
  as a registered assessor for one of the institutional program offerings
  
• 2
  years team management experience
  
• Minimum
  2 years lecturing experience
  
• Minimum
  5 years Culinary Arts experience as a chef
  
• Knowledge of academic compliance
  within the vocational educational sector
  

Essential
Skills:

• Proficient
  in computer software, apps, social media, and technology in general
  
• Stock control and inventory system
  proficiency
  
• Vocational, POE and practical
  assessment implementation and management skills
  

·    Manage
the CA department provision and success

·    Responsible
for reporting on stock and inventory control

·    Conduct
lectures and practical kitchen sessions

·    Resolve
student/sponsor queries, tracking, counselling and support

·    Contribute
towards curriculum improvement and development

·    Apply
assessment principles in line with the assessor code of conduct

·    Invite
industry guest speakers and arrange excursions

·    Involvement
in professional development activities for self and staff

·    Research
into industry trends

·    Conduct
induction and workplace foundation training