Executive Chef Instructor

Develop, design, and deliver hands-on practical and theoretical culinary classes and workshops using the approved curriculum.

Lead cooking sessions, demonstrate culinary techniques, and prepare dishes in real-time during classes, workshops, and events.

Cook, supervise, and participate in food preparation during lessons, pop-up activations, demonstrations, menu trials, and program-related activities.

Prepare daily lesson plans aligned with course competencies.

Scout startups/chefs, manage screening and interviews for potential candidates.

Create engaging instructional methods to enhance learning experience.

Develop, design, and (co)deliver short courses, intensive trainings, and culinary diploma programs.

Create and execute culinary concepts for various cuisines including international and Saudi.

Guide participants in developing pop-up restaurant concepts — from menu creation to execution.

Develop instructional materials, manuals, and handouts for participants.

Administer practical and theoretical tests.

Document and report participants’ skill development and performance.

Provide one-on-one training for skill mastery when needed.

Oversee kitchen setup, mise en place, equipment, and sanitation during sessions and chef visits.

Prepare reports (daily/weekly/monthly/quarterly) to management and client.

Manage inventory, ingredients, equipment, and budget.

Participate in and support special events such as culinary demonstrations and showcases.

Support kitchen operations and food production activities when required.

Lead lectures, hands-on sessions, and practical training with professionalism and culinary expertise.

Grade participants’ performance in practical and written assessments.

Assign cooking projects and oversee completion.

Provide career guidance, mentorship, and professional advice to participants.

Maintain attendance, grades, and evaluation records; report to the Project Manager regularly.

Ensure participants follow kitchen rules, hygiene standards, and behavioral policies.

Foster a cohesive, safe, and positive learning environment.

Attend staff meetings, communicate resource needs, and monitor program progress.

Represent the company in internal and external committees and engagements.

Support colleagues and collaborate across departments when necessary.

Perform additional duties as assigned.

Degree in Culinary Arts or Hospitality 

4–6 years experience as a Chef or higher role, with some management exposure

Previous experience teaching or training in a culinary program 

Strong culinary skills across various cuisines, with ability to demonstrate techniques

Good communication, presentation, and class facilitation skills

Ability to prepare lesson plans, course materials, and assessments

Knowledge of food safety, hygiene standards, and kitchen operations

Passion for education, mentorship, and healthy cooking practices

Organized, patient, and able to support participants with diverse learning needs