PROFILE REQUIREMENTS 
* Professional Experience 
* 8-10 years of experience in Kitchen Operations and Training  
* Language - Proficiency in English ( spoken & written) all teaching will be in English &  Mandarin 中文 ( spoken)
* Management experience 
* Prior work experience in a recognized hospitality school 
* Academic Qualifications 
* Degree from an accredited university in Culinary Arts and Restaurant Management

RESPONSIBILITIES—GENERAL

* Work closely with the Projects Team to design and set up the Training and Demonstration kitchen. 
* Coordinate the procurement of necessary kitchen equipment. 
* Define the standard operating procedures in accordance with food safety and hygiene guidelines 
* Develop guidelines and control procedures for purchasing and receiving 
* Implement VET by EHL Academics and an operational plan for the Kitchen Department, Stewarding, and Training. 
* Form a team to manage training, kitchen, and stewarding operations 
* Develop annual objectives and budget for the Kitchen Department Academics and Operations 
* Manage the day-to-day delivery of the VET by EHL Program and kitchen operations in the most professional and efficient manner. 
* Develop the daily training and operations calendar, and allocate chefs and kitchen staff production and teaching responsibilities. 
* Conduct theoretical, and practical sessions, and assessments following the VET by EHL standards. 
* Ensure that students have a safe and inclusive learning environment. 
* Manage culinary operations while maintaining quality, profitability, and customer satisfaction. 
* Liaisoning and coordination with the Restaurant Management Team and Instructors. 
* Ensure compliance with food safety and hygiene standards. 
* Interact with guests and manage guest complaints 
•  Empower staff and students to provide exceptional customer service. Establish guidelines so that staff understand the expectations and limitations. 
* Demonstrate leadership and professionalism at all times. 
* Well-versed with the latest culinary trends 
* Ensure that the Center Director is informed on all kitchen operations and training-related matters.

Human Resource Activities  
* Determine the team's developmental needs and assist others in improving their knowledge or skills through coaching, mentoring etc. 
* Administer performance appraisals for all team members. 
* Ensure employees receive ongoing training to understand guest expectations & improve teaching skills when necessary 
* Create and maintain within the kitchen department a work culture of professionalism, client orientation,  entrepreneurship and empowerment