Culinary Instructor

Roles and responsibilities

• Genuine service personality, with high EQ.
• Minimum of a high school diploma in Catering / College degree in Hotel Management or a related field is preferred.
• Minimum of 1 -2 years’ experience in a similar position in a 5-star hospitality company.
• Good knowledge of local food hygiene and HACCP guidelines.
  

At Emaar, our DNA lays the foundation for everything we do. It forms the base of how we serve our customers, how we speak with one another, and the way we move forward in every decision we make. In short, it is the essence of who we are and how we communicate.

Customer Focus

Customers are our number one priority. We take pride in delivering on our promises and above all we value the trust they place in us to deliver flawless products, services and experiences.

Ownership Mindset

No detail is too small, no challenge is too big and no ambition is too great. We drive efficiency and effectiveness into every corner of our business, so we are fit for the future and to compete.

Fast Paced

Speed is everything in business. We evolve and adapt quickly and have the willpower, skills, knowledge and passion needed to deliver extraordinary speed for our customers.

Talent and Tenacity

Our people are heroes, superhumans and warriors. We are a team of great pooled talent that dream big and act quickly, with high energy and positivity.

Adaptability

We keep up with the times, disrupting and challenging the status quo. We challenge conventional wisdom and ourselves, we expect the unexpected, and we develop products and services that reflect the future.

Desired candidate profile

1. Training and Development: Conduct hands-on training sessions for kitchen staff to improve their cooking techniques, presentation skills, and knowledge of culinary trends.
2. Menu Development: Collaborate with chefs and culinary teams to create innovative and appealing menus, incorporating seasonal ingredients and current trends.
3. Quality Assurance: Monitor food preparation and presentation standards, providing feedback and suggestions to ensure high-quality output.
4. Culinary Workshops: Organize and lead workshops or classes for staff to enhance specific skills, such as knife techniques, plating, or pastry skills.
5. Mentorship: Act as a mentor to less experienced cooks, offering guidance, support, and constructive criticism to help them grow in their roles.
6. Recipe Standardization: Develop and document standardized recipes and procedures to maintain consistency in food preparation and quality.
7. Culinary Innovation: Stay updated on culinary trends and techniques, introducing new ideas and methods to the kitchen team.

Essential Skills:

• Culinary Expertise: Strong background in various cooking techniques, cuisines, and food safety practices.
• Teaching Ability: Effective communication and teaching skills to convey culinary concepts clearly and engagingly.
• Creativity: Ability to inspire creativity in others and develop innovative menu items.
• Leadership: Strong leadership skills to guide and motivate kitchen staff.
• Attention to Detail: Focus on maintaining high standards of food quality and presentation.