Vacancies at Cascade Institute of Hospitality

Key Responsibilities:

• Design, review, and deliver comprehensive culinary arts training programs.
• Conduct practical and theoretical lessons in food preparation, cooking techniques, menu planning, and kitchen management.
• Assess student performance through practical exams, projects, and continuous assessments.
• Ensure compliance with food safety, hygiene, and occupational health standards.
• Maintain training kitchen equipment and oversee inventory management.
• Build partnerships with hospitality industry stakeholders for student placements and exposure.
• Stay updated with current culinary trends and innovations.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 5 years of professional culinary experience, with at least 3 years in a training or supervisory role.
• Certified Trainer (TVET certification or equivalent will be an added advantage).
• Strong knowledge of international and local cuisines.
• Excellent communication, leadership, and mentoring skills.
• Proficiency in curriculum development and competency-based training approaches.
• Strong instructional, organizational, and culinary skills.

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Job Summary:

• We are seeking a highly skilled and experienced Senior Chef to lead our production team. The successful candidate will oversee kitchen operations, lead corporate orders, drive product standardization, and build a high-performing culinary team.
• We encourage qualified female candidates to apply as part of our commitment to diversity and inclusion.

Key Responsibilities:

• Lead and supervise the entire kitchen production team
• Oversee and execute corporate and bulk food orders with precision and consistency
• Develop, implement, and maintain product standardization (recipes, portion control, plating, quality benchmarks)
• Ensure food quality, presentation, and consistency meet company standards
• Manage kitchen workflow to ensure timely service and order fulfillment
• Train, mentor, and evaluate kitchen staff to build a cohesive and motivated team Monitor food costs, minimize waste, and manage inventory effectively Ensure strict compliance with food safety and hygiene standards
• Collaborate with management on menu development and innovation

Qualifications & Experience:

• Diploma or Degree in Culinary Arts, Food Production, or related field.
• Minimum 5 years of progressive kitchen experience, with at least 3 years in a supervisory or Head Chef role.
• Proven ability to lead and inspire a kitchen team.
• Excellent understanding of food safety, hygiene, and kitchen management.
• Strong organizational and time-management skills.
• Creativity and passion for delivering exceptional food.