School of Maritime Studies, Centurion University Hiring For Executive Chef at Bhubaneshwar, Odisha Full Time

The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant and train aspiring chefs or culinary students in various aspects of cooking, including food preparation, presentation, and menu planning. Some of the key responsibilities of a chef lecturer include:

1. Baking: Preparing and baking a variety of baked goods such as cakes, breads, pastries, and desserts.
2. Decorative Skills: Designing, creating, and decorating cakes and pastries with icing, fondant, and other edible decorations
3. Menu planning: Designing and planning menus for various occasions, including breakfast, lunch, and dinner, as well as special events.
4. Food preparation: Preparing meals for members, ensuring that food is cooked to the highest quality and meets all health and safety standards.
5. Inventory management: Keeping track of food supplies and ordering new stock as necessary.
6. Budget management: Working within budget constraints and controlling costs to ensure the profitability of the vessel.
7. Health and safety: Adhering to strict food safety and hygiene regulations, and maintaining a clean and sanitary kitchen environment.
8. Team management: Managing a team of kitchen staff, including cooks, assistants, and cleaners, and delegating tasks as necessary.
9. Creativity: Developing new recipes and dishes to keep menus fresh and interesting for passengers and crew members.
10. Customer service: Interacting with members to ensure that their dietary requirements and preferences are met.
11. Curriculum development: Designing and developing course material that covers a range of culinary skills, techniques, and concepts.
12. Classroom instruction: Conducting lectures, demonstrations, and practical classes to teach students about cooking techniques, ingredient selection, and menu planning.
13. Assessment and evaluation: Evaluating students’ performance in various culinary tasks and providing feedback to help them improve their skills.
14. Mentoring and coaching: Providing guidance and support to students as they develop their skills and progress through the course.
15. Program management: Overseeing the administration of the culinary program, including managing resources, budgeting, and scheduling.
16. Collaboration: Working closely with other members of the culinary faculty, as well as industry professionals, to ensure that the course curriculum is relevant and up to date.
17. Research and innovation: Keeping up to date with new culinary trends, techniques, and innovations, and incorporating them into the course material.
18. Student recruitment: Promoting the culinary program and recruiting students to ensure that the program is well attended and meets enrollment targets.

Qualifications

• Associate’s degree in Culinary Arts
• 7+ years of kitchen experience
• Experience in leading and supervising junior chefs
• Experience working within budget constraints