Senior Lecturer (Culinary Training) (JB5974)
Randburg, Gauteng
R16 000 to R20 000 a month CTC
Permanent

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

Please do not apply using Scanned CVs, no supporting documentation is required at this point, this will be requested later.

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