- Must hold own NVQ Level 2 or 3 in Professional Cookery - without this qualification, we are unable to progress.
- Must hold strong occupational competency as a Chef, ideally within a Pub setting (e.g., Head Chef; Sous Chef; Chef de Partie).
- Must be confident to support learners Maths and English Functional Skills.
- Must have experience of food preparation, cooking and finishing across a substantial range of fresh and seasonal dishes.
- Must hold Front of House experience within a Pub/Restaurant/Hotel setting at Supervisory level or above.
- Must be IT literate.
- Full driving licence and use of own vehicle.
- Delivering full Apprenticeship Standards in Hospitality Levels 2 and 3, specialising in Production Chef, Senior Production Chef and Front of House specialisms.
- Delivering via a blended learning approach (Remote/online 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.