Community Cooking Instructor

Responsibilities

• Conduct practical and theoretical cooking training: Provide practical and theoretical cooking training to community-level service providers, together with health and nutrition education to strengthen dietary practices that consider nutrients and food safety.
• Prepare nutritious meals: Design, plan, and cook high-quality and tasty meals that meet specific health needs, for example low-salt foods, foods suitable for people with diabetes, allergen-free foods, vegetarian foods, and meals that provide a balanced combination of nutrients.
• Menu planning: Develop food menus that support health promotion goals while taking into consideration cultural preferences and good taste.
• Control nutritional standards: Ensure accurate food portion measurements and full compliance with ingredient requirements needed for health purposes.
• Kitchen management: Supervise daily kitchen preparations, food safety procedures, and guide kitchen assistants to improve efficiency.
• Hygiene standards: Maintain a completely clean and well-organized environment in full compliance with national food safety guidelines.

Requirements

• Ability to prepare different recipes and cooking styles: Must be able to prepare all basic types of food while considering nutritional value, including grilled meat, fish, leafy vegetables, fruit juices, different types of snacks, and traditional foods.
• Each applicant must state their expected monthly take-home salary in the application letter. This requirement is important and will be considered when identifying candidates to be invited for an interview.
• For candidates invited for an interview, the interview will be practical, and each participant will be given an opportunity to demonstrate their ability to conduct training and prepare food practically.

Qualifications

• Experience: At least 3 years of professional cooking experience, including at least 1 to 2 years of specialized experience in managing the preparation of healthy, nutritional, or institutional meals.
• Education: Certificate or Diploma in Culinary Arts/Food Production or Nutrition and Dietetics from a recognized technical institution. Applicants without a certificate should have a recommendation letter from an institution, organization, restaurant, or hotel with a strong profile in the field of cooking showing their experience and professional background.
• Technical knowledge: In-depth understanding of the nutritional value of foods, safe ingredient alternatives, and ways of preventing cross-contamination for people with specific health restrictions.

Skills