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Head of Culinary Arts Learning (Food and Beverage Training)

Head of Culinary Arts Learning (Food and Beverage Training)


Job Description

We are seeking a creative and dynamic Head of Culinary Arts Learning who has a strong background in the hotel and restaurant business.

The candidate must have worked as an executive chef for a well-known hotel brand and managed and supervised the development of culinary design, standards and junior chefs.


  • Deliver the VET by EHL training programs in Culinary, Pastry and generic kitchen subjects to students of various levels and backgrounds.
  • Deliver any other culinary related programs at the Academy.
  • Implement the VET by EHL strategy in the line of activities carried out in the Kitchen.
  • 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.
  • Establish training sessions and assign production and preparation tasks to be executed.
  • Impart ‘Best Practices’ & observe physical inventory of specified food items for daily inventory.
  • Impart effective training in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
  • Impart knowledge of various cuisine styles and techniques and flavour profiles
  • Impart knowledge of beverages and wines.
  • Responsible for conducting frequent walkthroughs of kitchen area and direct junior staff to correct any deficiencies.
  • Responsible to observe, document and offer re-training for all equipment in a proper operational condition.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted, documented and continually bench-marked.
  • Train on how to plan and manage food quantities and plating requirements.
  • Document food preparation handling and correct storage standards.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • 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.
  • Perform operational duties whenever required.
  • Support on all marketing activities and events.



  • Extremely creative and willing to explore new cuisine trends
  • Knowledge of current and updated culinary trends.
  • Sound good knowledge of food safety, sanitation, food preparation techniques.
  • Able to work flexible hours and days.
  • Able to teach skills and effectively manage apprentices.
  • Certificate through WSET or similar

Professional Experience

  • At least 8 years experience as an executive chef in a Western Restaurant with a thorough knowledge of French cuisine
  • Background as a F&B Manager is a plus

Academic Qualifications

2-year or 3 Year degree from an accredited school/university in Culinary Arts, Hotel and Restaurant Management, or related major, apprenticeship or chef training diploma


Competent in written and spoken English

Job Type: Permanent