Executive Chef Instructor

Job Description

• 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.

Additional Information

• 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