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- Must hold own NVQ Level 2 or above in Professional Cookery.
- Must hold strong occupational competency as a Chef, (e.g., Head Chef; Sous Chef; Chef de Partie).
- Must have experience of producing menus.
- Must have experience of food preparation, cooking and finishing across a substantial range of fresh and seasonal dishes e.g. fresh fish, meat, sauces, pastry, bread etc.
- Experience of working at supervisory or management level within a Kitchen.
- Must be IT literate.
- Must be confident to support learners Maths and English Functional Skills.
- Full driving licence and use of own vehicle.
- Must be flexible with travel.
- Delivering full Apprenticeship Standards in Hospitality, specialising in Commis Chef, Production Chef, Senior Production Chef and Kitchen Manager.
- Delivering via a blended learning approach (Remote/face-to-face delivery).
- Delivering Maths and English Functional Skills Level 2.
- Managing your diary efficiently to ensure timely visits and reviews are conducted.
- Organise and maintain documentation on learners' progress.
- Support, advise and motivate learners.
- Overcome barriers to learning and adapt delivery to meet learner’s needs.
- Meet Assessor KPI’s in terms of timely visits, quality paperwork and general administration.
- Organisational skills are a must, as well as the ability to plan your time effectively.
- Confident and professional with the ability to inspire and motivate people.
