CHEF DE PARTIE- MULTICUISINE

Role: Chef de Partie - Multicuisine

Department: Multicuisine

Industry Type: Education / Training

Functional Area: Teaching & Training

Employment Type: Full Time, Permanent

Salary: 20,000 - 25,000, with assured growth

No. of Vacancy: 1

Location: Siliguri

Requirements: Urgent

Experience Required

• Minimum Experience: 3-5 years in the hospitality industry, specifically in a culinary role.
• Educational Qualification: Degree in Hotel Management from a reputed institute, with a focus on culinary arts.
• Knowledge:
• Extensive knowledge in various culinary disciplines.
• Strong understanding of pedagogical methods and culinary training.

ResponsibilitiesTeaching and Learning Support

• Instruction:
• Teach and instruct students in both theoretical and practical culinary arts, focusing on multiple cuisines.
• Provide solutions related to course content and culinary techniques.
• Develop and deliver course curriculum, including handouts, recipes, lectures, and practical demonstrations.
• Prepare notes, assignments, and question papers related to culinary arts.
• Assessment:
• Supervise student culinary projects, practical exams, and placements.
• Set, mark, and assess student work and examinations, providing constructive feedback.
• Participate in program-level learning assessments to evaluate and improve student performance.
• Curriculum Development:
• Collaborate with faculty and administrators to develop and review culinary program curriculum and standards.
• Design and plan culinary training programs and instructional material.
• Identify and address gaps in culinary knowledge and skills.
• Student Development:
• Conduct training on culinary techniques, kitchen management, and industry-specific skills.
• Plan, organize, and direct various culinary training activities both on and off campus.
• Conduct orientation sessions and continuously focus on student development.
• Additional Responsibilities:
• Aid in the recruitment of suitable candidates for specific culinary roles.
• Manage culinary events organized by the institution.
• Utilize appropriate teaching, learning support, and assessment methods.
• Develop online culinary courses and utilize technical tools for teaching and assessment.

Skills Required

• Culinary Knowledge:
• Practical experience in a professional kitchen, specializing in multiple cuisines.
• Knowledge of instructional methodologies and student assessment processes.
• Ability to deliver world-class culinary training.
• Communication:
• Strong writing, editing, and presentation skills.
• Excellent communication and interpersonal skills.
• Technical Proficiency:
• Proficient with culinary software, spreadsheets, word processors, databases, video conferencing, webinars, and data analysis tools.
• Other Skills:
• Time management and organizational skills.
• Ability to work with diverse teams and adapt to different leadership styles.
• Willingness to work non-conventional hours, including weekends and holidays.
• Demonstration of outstanding culinary skills and mentoring abilities.

Abilities

• Personal Expertise:
• Continuous learning and applying new culinary techniques and trends.
• Organizing knowledge-sharing sessions and culinary workshops.
• Experience in working with others in a supervisory, guiding, supporting, and mentoring capacity.