Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year.
Since 2007, in a joint-venture with Dusit International, the leading hotel group in Thailand, Le Cordon Bleu offers French cuisine and patisserie curricula that are the same as those of the other Le Cordon Bleu schools in Europe.
In order to complete its team, Le Cordon Bleu Dusit is looking for Chef Instructor - Cuisine as following qualification below details:
Search for the information and show the technical terms according to the content of that class. All of the used documents should be done in English and should be corrected before distributing to the students
Verify the written examination and make sure that all the questions in the examination were already taught in class
Understand and respect the equipment management system
Be responsible for controlling the material inventory; send all the reports via email to chef who is responsible for the material and submit also a photocopy of the report to the executive chef
Maintain the hygiene and security regulations
Write on the white board in the chef office in order to notify all the points to develop
Reinforce the hygiene and security of working stations (see the regulations to apply in the practical classes, the demonstration classes and in the production kitchen)
Understand and respect the food management system
The ordering system is based on the recipes and the teaching manual; all changes made to the recipes should be done in writing and put in the basket.
Participate in controlling the stocks
See to it that the students respect the school regulations
Work in team with all Le Cordon Bleu Dusit Staff (instructors, administration, marketing...etc.)
Support each and every chefs’ responsibilities
Respect the class and working schedules
Chef should verify if all of his classes are according to the schedules, and report all anomalies to the Technical Director.
Respect the class content and the format.
Organize the demonstrations and practical classes in relation to the materials and food.
For every courses, chef is in charge of assuring that the equipment and the necessary ingredients for the practical classes are ready before the classes start as well as assuring that the students’ working stations have the essential equipment. Should there be missing equipment, students must tell the chef who will ask the assistant to bring it.
Other assignment as assign by Technical Director
Minimum of seven (3-5) years culinary or cuisine experience with some supervisory responsibilities.
Teaching experience highly preferred.
Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
Demonstrated ability to interact in a collaborative manner with other departments and teams.