Senior Lecturer (Culinary Training) at Kontak Recruitment

• A well-established culinary training institution with over two decades of experience in delivering accredited diploma and certificate programmes is seeking a Senior Lecturer to join its academic team. The organisation operates a structured, high-volume training environment with approximately 100 students on campus at any given time, requiring both practical kitchen-based instruction and classroom-based theoretical teaching across a broad culinary curriculum.
• The role requires a mature, confident, and engaging professional who can effectively manage and mentor young aspiring chefs while maintaining high academic and practical standards. This position combines hands-on culinary demonstration, student assessment, and structured lesson delivery, requiring an individual who is equally comfortable in a kitchen environment and in front of a classroom. The successful candidate will play a key role in shaping future industry professionals while contributing to a disciplined and structured learning environment.

Minimum Requirements:

• Relevant culinary qualification (Diploma or equivalent in Professional Cookery or related field)
• Minimum 5–10 years’ experience within a professional kitchen environment
• Previous lecturing, training, or facilitation experience (advantageous but not essential if strong communication ability is present)
• Assessor and/or Moderator qualification (highly advantageous)
• Strong understanding of culinary fundamentals, including food commodities, preparation methods, and kitchen operations
• Ability to deliver both practical and theoretical training across multiple subjects (e.g. food safety, costing, menu planning, business fundamentals)
• Excellent communication and presentation skills with the ability to engage and manage groups of students
• Confident, outgoing personality with the ability to command respect in a classroom and kitchen environment
• High level of patience, maturity, and emotional intelligence when working with young adults
• Strong organisational and classroom management skills
• Ability to assess student performance and provide constructive feedback
• Must be able to work standard weekday hours with occasional evenings or weekends as required
• Reliable transport and reasonable proximity to the workplace (non-negotiable due to working hours and schedule demands)

Duties and Responsibilities:

• Deliver practical culinary training through live demonstrations and supervised kitchen sessions
• Prepare and present theoretical lessons across a range of culinary and business-related subjects
• Assess, evaluate, and provide feedback on student practical work and theoretical assignments
• Monitor and guide students during practical sessions, ensuring correct techniques and standards are maintained
• Taste and evaluate prepared dishes to ensure quality and learning outcomes are achieved
• Maintain discipline, structure, and engagement within both classroom and kitchen environments
• Prepare lesson plans and ensure all training aligns with the prescribed curriculum and learning materials
• Support examination processes including invigilation, marking, and moderation where required
• Mentor and guide students in their professional development and readiness for industry placement
• Assist with operational requirements of training kitchens, including setup, coordination, and workflow management
• Participate in internal assessments, presentations, and practical evaluations as part of the recruitment and academic process
• Contribute to maintaining high training standards and the overall reputation of the institution