وصف الوظيفة
Role Overview
Executive Chef Instructor at SEA Ventures, a strategic innovation and entrepreneurship organization based in Saudi Arabia that specializes in accelerators, incubators, venture building, and tailored training programs with internationally recognized professional certifications.
Company Overview
SEA Ventures Group is a strategic innovation and entrepreneurship force driving growth across Saudi Arabia's most promising sectors. The organization specializes in accelerators, incubators, venture building, and tailored training programs with internationally recognized professional certifications. SEA Ventures also provides comprehensive branding, marketing, and event management services, enabling startups, corporations, and government entities to innovate, scale, and achieve sustainable growth.
Role Purpose
To develop, design, and deliver comprehensive culinary education through hands-on practical and theoretical classes, workshops, and diploma programs while mentoring emerging culinary talent and supporting the organization's food-related entrepreneurial initiatives.
Key Responsibilities
Instruction & Curriculum Delivery
- Develop, design, and deliver hands-on practical and theoretical culinary classes and workshops using the approved curriculum.
- Lead cooking sessions, demonstrate culinary techniques, and prepare dishes in real-time during classes, workshops, and events.
- Lead lectures, hands-on sessions, and practical training with professionalism and culinary expertise.
- Develop, design, and co-deliver short courses, intensive trainings, and culinary diploma programs.
- Prepare daily lesson plans aligned with course competencies.
- Create engaging instructional methods to enhance learning experience.
- Develop instructional materials, manuals, and handouts for participants.
Assessment & Performance Tracking
- Administer practical and theoretical tests.
- Grade participants' performance in practical and written assessments.
- Document and report participants' skill development and performance.
- Maintain attendance, grades, and evaluation records; report to the Project Manager regularly.
Mentorship & Participant Support
- Provide one-on-one training for skill mastery when needed.
- Provide career guidance, mentorship, and professional advice to participants.
- Ensure participants follow kitchen rules, hygiene standards, and behavioral policies.
- Foster a cohesive, safe, and positive learning environment.
Culinary Program Development
- Create and execute culinary concepts for various cuisines including international and Saudi.
- Guide participants in developing pop-up restaurant concepts from menu creation to execution.
- Assign cooking projects and oversee completion.
Kitchen Operations & Food Preparation
- Cook, supervise, and participate in food preparation during lessons, pop-up activations, demonstrations, menu trials, and program-related activities.
- Oversee kitchen setup, mise en place, equipment, and sanitation during sessions and chef visits.
- Manage inventory, ingredients, equipment, and budget.
- Support kitchen operations and food production activities when required.
Recruitment & Talent Scouting
- Scout startups and chefs; manage screening and interviews for potential candidates.
Reporting & Communications
- Prepare reports (daily, weekly, monthly, quarterly) to management and client.
- Attend staff meetings, communicate resource needs, and monitor program progress.
- Maintain attendance, grades, and evaluation records; report to the Project Manager regularly.
Events & Representation
- Participate in and support special events such as culinary demonstrations and showcases.
- Represent the company in internal and external committees and engagements.
General Duties
- Support colleagues and collaborate across departments when necessary.
- Perform additional duties as assigned.
Qualifications & Experience
- Degree in Culinary Arts or Hospitality.
- 4–6 years experience as a Chef or higher role, with some management exposure.
- Previous experience teaching or training in a culinary program.
Skills & Competencies
- Strong culinary skills across various cuisines, with ability to demonstrate techniques.
- Good communication, presentation, and class facilitation skills.
- Ability to prepare lesson plans, course materials, and assessments.
- Knowledge of food safety, hygiene standards, and kitchen operations.
- Organized and patient; able to support participants with diverse learning needs.
- Passion for education, mentorship, and healthy cooking practices.