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Head Chef- Instructor

Head Chef- Instructor




  • A positive attitude and excellent communication skills.
  • Knowledge of common POS and PMS is required.
  • Able to teach skills and effectively manage apprentices.

Professional Experience

  • Minimum 5 years of experience in Food & Beverage department in an international hotel or an upscale international restaurant in supervising or management position

Academic Qualifications

  • Diploma or Degree in Restaurant or Hospitality Management or related major.
  • Certificates in WSET or Sommelier and added advantage


  • Excellent command of English with a strong vocabulary and knowledge of service language.
  • Additional language is a plus.


  • Deliver the VET by EHL (Ecole Hotelier Lausanne) training programs in F&B Service to students of various levels and backgrounds.
  • Deliver any other service and F&B related programs at the Academy.
  • Implement the VET by EHL strategy in the line of activities carried out in the F&B Service.
  • Train on ‘Best Practices’ of a western restaurant (Greet/meet and Seat/ Service with a smile).
  • Participate in In-Service education and training courses as well as in continuing professional development opportunities, and taking part in action research exercises.
  • Maintain good order and discipline amongst students under one’s care and safeguarding their health and safety at all times.
  • Teach students and staff on how to take food and beverage orders from the guest on order taking pads and on Point of sale (POS) systems.
  • Train on how to obtain revenues, issue receipts, accept payments.
  • Share how to Performing basic cleaning tasks as needed or directed by supervisors.
  • Effectively train students & staff on how to communicate with the guest and how to provide assistance with their queries.
  • Impart understanding and skills in service flow, service scenarios and customer handling
  • Imparts responsibility on how to coordinate with the bus person, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
  • Impart observation tips on guest management, how to ensure their satisfaction with food and service.
  • Sensitizes team on prompt response to guest with any additional request.
  • Impart knowledge in wine and beverages service.
  • Prompt in checking and reporting adherence to grooming and appearance standards, consistently.
  • Teach students on how to understand the restaurant closing report and drop the cash with the front office / accounts department.
  • Teach students on how to tally Credit Card settlements for the day with the batch closing report from EDC machine.
  • Impart importance on how to build strong relationships and liaise with all other departments.
  • Leading by example in customer service excellence, beyond training duties
  • Report maintenance issues to Maintenance.
  • Develop students’ passion for the hospitality and the service environment
  • Represent the highest standards in deportment, body language, grooming and personal communication.
  • Develop course materials and continuously improve them based upon changing trends in the industry and employee contexts
  • Document and report on student progress
  • Evaluate student performance
  • Provide and publish MIS, other reports and insights as per requirement.
  • Identifies the developmental needs of junior staff and provide coaching, mentoring to improve their knowledge or skill.
  • Assist other departments wherever necessary and maintain good working relationships
  • Perform other duties and tasks as assigned, including any operational duties.
  • Support on all marketing activities and events.