Basic job summary:
The Job holder will be responsible for supporting our hospitality faculty in delivering practical courses and enhancing student lab experiences. This role involves managing supplies, ensuring food safety, and maintaining lab environments.
Duties & Responsibilities:
Effectively support the Hospitality lecturers and facilitators ensuring frequent communication and liaison to establish the needs and plan accordingly
Responsible for purchasing food and supplies for the Food Production and Service laboratory classes
Receipt and proper storage of supplies, appropriating and labelling supplies for lab instructors
Utilization and enforcement of proper Food Handling practices in receipt and storage of food products and supplies
Performing routine inspections of raw ingredients, in-process products, and finished food items to ensure they meet the expected standards, and document and report any deviations or quality concerns to the respective lecturer and the Hospitality lead.
Monitor and assist in the effective and efficient use of food products and supplies for classes
Supervise the assigned "work-study" students in the process of receiving supplies and general lab cleaning and maintenance of the lab and storage areas
Assist Hospitality Practicals Lecturers to deliver classes as needed
Support training sessions for kitchen staff on proper hygiene, sanitation, and safety practices.
Monitor and maintain lab equipment and storage areas for functionality and reporting equipment failures promptly for repair or replacement
Minimum Academic Qualifications:
A minimum of a Diploma in Hospitality Management or related field from a reputable institution
Experience:
At least three (3) years working experience in a hospitality training institution or equivalent participation in training function of a hospitality organization.
Competencies and Attributes
Food handling certification for safety compliance.
Proficiency in basic computer applications
Strong planning and organizational skills.
Excellent interpersonal and communication abilities.
Team-oriented with effective time management skills.
Self-motivated with a sense of responsibility.
Patience and diplomacy in interactions with diverse stakeholders.
Comfortable working in both lab and kitchen environments.