Senior Chef Lecturer - West Rand Campus

West Rand Campus

Responsible for teaching activities and ensuring delivery of the set course curriculum in accordance with the Capsicum Culinary Studio (CCS) policies and philosophy of individuality and excellence in culinary arts.

Coordinating, mentoring, and assisting students with respect to theory and practical studies and cultivation of the individual creative spirit.

• Facilitate weekly assessor/lecturer meetings and track action points.
• Identify and support at risk students through mentoring, discussions, and action plans.
• Create structured lesson plans per module.
• Develop materials including presentations, demonstrations, videos, and handouts.
• Ensure effective use of academic planner for teaching and learning.

• Investigate acts of misconduct timeously.
• Ensure discipline procedure is in accordance with CCS policies.
• Ensure timeous communication and maintain formal correspondence and documentation.

• Lecturers teaching according to standards and outcomes of relevant accreditation bodies.
• Participate in internal and external QA audits and implement corrective actions.
• Kitchen safety, hygiene (incl. pest control) in accordance with health and safety legislation.
• Ensure maintenance of kitchen and classroom areas.
• Adherence to all Capsicum policies and guidelines as set by the Academic and QA department.
• Deliver quality education aligned with accreditation outcomes.
• Submit assessment/facilitation reports each semester.

• Ensure that all students and kitchens have necessary items, uniforms, knives, shoes, kitchen equipment, etc.
• Ensure sufficient ordering and purchasing of stock.
• Ensure cost of purchasing is within budget.
• Ensure strict stock control.

• Lecturers to participate with promotional and culinary events.
• Effective planning of promotional and culinary events.
• Mentor student competition teams and culinary clubs.
• Plan and participate in culinary competitions and events.

• Coordinating recording of test results and related administration.
• Setting of papers for tests, assignments, and examinations.
• Marking and delivering feedback to students.
• Capacity planning and timetable management.

• Assessor Qualification (Non negotiable)
• National or International Chef Qualification / Diploma

• Management & Leadership
• Computer Literate
• Interpersonal skills
• Culinary arts & Industry courses

• 2 Years lecturing experience in City & Guilds Culinary Arts syllabus
• 4-5 years industry experience