Culinary Arts Trainer Chef

3 weeks ago


Abu Dhabi, United Arab Emirates Sommet Education Full time

Culinary Arts Trainer Chef

Permanent Contract / Abu Dhabi- United Arab Emirates

Ecole Ducasse is a brand of theSommet Education Group, encompassing various centers of excellence in culinaryarts and pastry, both in France and globally.
Following an approach akin to theFrench schools of Arts and Crafts, Ecole Ducasse combines contemporarygastronomy education with sharing the culinary techniques and expertise of theMichelin-starred chef Alain Ducasse.
Situated on the historic site of AlHosn, the Ecole Ducasse Abu Dhabi studio, set to open in December 2023, is ameticulously designed space spanning 500 square meters. The studio features aspacious classroom, a fully equipped kitchen workshop, a custom chef's table,and a large outdoor terrace overlooking Abu Dhabi. Ecole Ducasse Abu Dhabi isrecruiting chef trainers to complement its team.

Requirements:

Degree such as CAP cuisine, BTS Hotel Management-Restaurant, or Bachelor's degree in restaurant management, along with successful corporate experience in various kitchen roles and delivering culinary training to audiences of all levels.

Main Responsibilities:

Under the executive chef's supervision, prepare, deliver, and monitor training actions. Identify needs and order materials, necessary equipment, and prepare documents for each practical and theoretical session. Adhere to and implement the framework, standards, and operational procedures defined by the management concerning products, premises, equipment, and professional attire (directives, regulations, hygiene, and safety standards). Create and propose recipe sheets and technical sheets. Propose the production of pedagogical and methodological tools. Conduct technological monitoring. Collaborate with other trainers in the team. Conduct practical and theoretical classes and corporate events. Deliver practical and theoretical classes. Support participants during classes. Ensure cleaning and maintenance operations of premises and equipment after each session. Contribute to the management of raw materials and available equipment, under the authority of the Executive Chef (storage of foodstuffs, minimize losses by optimizing product usage). Identify and report premises and equipment maintenance needs. Ensure administrative management. Administer participant follow-ups. Provide information to the secretariat: logistical problems of participants, human relations within the group... Adhere to allocated budgets for raw materials. Participate in prospecting and promotional activities for the School (, participation in professional fairs, etc.). Implement and conduct demonstrations. Contribute to the development of the training offer. Participate in the development of new courses.

Forfurther information and to apply, please send your application to:


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