CHEF (Faisalabad Campus)

Job Title: Chef / Culinary Trainer

Location: Faisalabad

Job Type: Permanent / On-Site

COTHM FAISALABAD is seeking a highly skilled, experienced, and passionate Chef/Culinary Trainer to lead kitchen operations and deliver high-quality culinary training to students. The ideal candidate will possess strong culinary expertise, leadership abilities, and teaching skills, with the capability to manage daily kitchen functions and conduct structured practical sessions. This role requires a professional who can balance operational excellence with educational mentorship.

Key Responsibilities:

Kitchen Operations & Culinary Management

• Oversee and manage daily kitchen and café operations.
• Prepare and present high-quality meals, including structured three-course menus.
• Plan and execute diet-specific and nutrition-focused meals as required.
• Lead food preparation for catering services, special functions, and institutional events.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor portion control, food quality, and presentation standards.
• Assist in menu development, recipe standardization, and food cost control.
• Manage kitchen inventory, procurement coordination, and waste minimization.
• Supervise and guide junior kitchen staff and assistants.

Culinary Training & Academic Responsibilities

• Conduct practical culinary training sessions for students.
• Demonstrate professional cooking techniques, plating, knife skills, and kitchen best practices.
• Develop structured lesson plans aligned with curriculum requirements.
• Train students in food safety, hygiene, and kitchen discipline.
• Evaluate student performance through practical assessments.
• Mentor students in professional kitchen conduct and teamwork.
• Conduct workshops on dining etiquette and food presentation skills.
• Provide career guidance and industry exposure insights to students.

Required Qualifications & Experience

• Diploma/Degree in Culinary Arts, Hotel Management, or related field.
• Minimum 3–5 years of experience as a Chef in a professional kitchen.
• Prior teaching or training experience in a culinary institute is preferred.
• Strong knowledge of food production, kitchen management, and catering operations.
• Sound understanding of HACCP and food safety regulations.
• Proven ability to supervise and train junior staff or students.

Work Location: In person