Job Purpose
The Trainer – Culinary Arts Cooking will be responsible for providing students with a comprehensive education in the art of cooking, with an emphasis on creativity, cultural diversity, and advanced culinary techniques. The role will cover various cooking styles, presentation techniques, and global cuisines, preparing students for careers in diverse culinary fields, including fine dining, catering, and food artistry. The trainer will cultivate both technical expertise and an appreciation for food as an art form.

Key Responsibilities

       I.          Develop and deliver training programs that cover a wide range of culinary techniques, from classic to contemporary, with a focus on creativity, innovation, and artistic presentation.

      II.          Teach students how to prepare a variety of dishes from different cuisines (e.g., French, Italian, Asian, Middle Eastern), incorporating regional ingredients and techniques.

    III.          Provide hands-on training in advanced cooking methods such as sous-vide, molecular gastronomy, and plating techniques that enhance the visual appeal of dishes.

    IV.          Foster students’ creativity in the kitchen, encouraging them to experiment with flavors, textures, and presentation styles.

     V.          Guide students through the creation of multi-course menus, including appetizers, mains, desserts, and beverages, focusing on harmony of flavors, balance, and visual aesthetics.

    VI.          Instruct students on the principles of food styling and the importance of plating in elevating the dining experience.

  VII.          Teach essential kitchen skills, such as knife work, food preparation, and the safe handling of ingredients, while also emphasizing the artistic side of cooking.

 VIII.          Expose students to modern culinary trends, sustainable cooking practices, and new technologies that are reshaping the culinary industry.

    IX.          Monitor student progress, assess cooking techniques, and provide feedback on both the technical and creative aspects of their dishes.

      X.          Provide instruction on food pairing, menu development, and catering to dietary preferences (e.g., vegetarian, vegan, gluten-free) and cultural sensitivities.

    XI.          Promote an understanding of the nutritional aspects of food and teach students how to create balanced, healthy dishes without compromising flavor or creativity.

   XII.          Encourage teamwork and collaboration in the kitchen, ensuring students develop strong communication and problem-solving skills in a culinary environment.

 XIII.          Prepare and distribute educational materials, such as recipe books, culinary guides, and visual aids, to enhance the learning experience.

 XIV.          Stay up-to-date with the latest culinary techniques, industry trends, and emerging food movements, incorporating these insights into training content.

  XV.          Create a positive, supportive, and inspiring learning environment, fostering student confidence, professionalism, and passion for the culinary arts.

Performance Indicators

• Improvement in students' culinary creativity, including the ability to innovate and experiment with new flavors and presentation techniques.
• Consistency and quality of dishes prepared by students, ensuring they meet artistic and technical culinary standards.
• Successful execution of multi-course menus and complex dishes by students, demonstrating advanced skills in cooking and presentation.
• Students' ability to apply culinary techniques in a variety of cuisines, with a strong understanding of global cooking traditions.
• Student engagement and satisfaction with the training program, as measured by feedback and overall performance.
• Timely and accurate completion of student assessments, including practical exams and projects.
• The development of students’ professional attitude toward food preparation, kitchen management, and food presentation.
• Contribution to the ongoing development of the curriculum, ensuring it reflects current trends, cultural diversity, and modern culinary practices.
• Students’ preparedness to work in high-end restaurants, catering services, or start their own culinary ventures.

Qualifications

• Diploma, Associate, or Bachelor’s degree in Culinary Arts, Hospitality, or related field.
• Certification in culinary arts (e.g., Le Cordon Bleu, WACS) is preferred.

Experience

• Minimum 3–5 years of professional experience in culinary arts, fine dining, or commercial kitchens.
• Proven experience in teaching or training culinary students.
• Experience with multi-cuisine cooking, menu development, and advanced cooking techniques.

Required Skills & Competencies

• Advanced culinary skills across multiple cuisines and cooking methods.
• Creativity and innovation in recipe development and food presentation.
• Ability to teach and mentor adult learners effectively.
• Strong organizational and time-management abilities.
• Excellent communication and interpersonal skills in English and Urdu.
• Knowledge of food safety, hygiene, and kitchen management standards.
• Professionalism, patience, and ability to foster a supportive learning environment.
• Adaptability to incorporate culinary trends, sustainability, and cultural diversity into training.

Note:

We maintain a zero-tolerance policy towards Sexual Exploitation and Abuse. All selected candidates will undergo comprehensive background checks and stringent controls. As an equal opportunity employer, we encourage female candidates to apply. This role needs to be filled as soon as possible, and applications will be reviewed on a rolling basis, and only short-listed candidates will be contacted