Culinary Trainer

Position Title: Culinary Trainer

Direct Line Reporting: Director of Studies / School Principal

Industry Sector: Hospitality

Gross Salary Structure: Kshs. 50,000 – 60,000

Location: Lamu, Kenya

Role Overview

We are seeking a highly skilled, community-minded Culinary Trainer to lead our training kitchen and mentor the next generation of hospitality professionals. Your primary objective is to deliver both theoretical and hands-on culinary instruction, transforming students from underprivileged backgrounds into industry-ready kitchen professionals. This position bridges high-standard commercial kitchen operations with academic mentorship; you will guide trainees through foundational cooking techniques, food hygiene certifications, and international Swiss modules to prepare them for competitive 3-month hotel internships across Kenya. The role calls for an experienced Sous Chef who combines 3-star or 4-star hotel expertise with a passion for teaching and cost-effective kitchen management.

Areas of Accountability

Culinary Instruction & Curriculum Delivery

• Instruct students in foundational and intermediate culinary techniques, covering breakfast preparation, cold kitchen setups, and hot kitchen menus.

• Deliver a hybrid training framework, blending practical hands-on kitchen labs with online, Swiss module-based culinary theory.

• Instill rigorous kitchen discipline, professional hospitality ethics, and standard grooming habits within the student cohort.

• Evaluate trainee technical readiness continuously, delivering constructive performance feedback to ensure students meet commercial standards.

Kitchen Operations & Hygiene Enforcement

• Demonstrate and enforce elite kitchen safety, sanitation, and food preservation guidelines in line with international public health standards.

• Supervise daily training kitchen operations, ensuring students execute correct food handling, knife safety, and workstation organization.

• Establish and monitor strict kitchen cleaning rotas to preserve the integrity of the training facilities and equipment.

Procurement, Cost Control & Waste Management

• Direct food purchasing procedures, vetting local suppliers, and coordinating fresh ingredient deliveries.

• Implement strict kitchen cost control metrics, calculating recipe portion costs to keep training blocks within budget boundaries.

• Manage stock levels, oversee dry and cold storage organization, and enforce meticulous inventory tracking logs.

• Architect and execute kitchen strategies aimed at minimizing food waste, optimizing ingredient usage, and improving general operational efficiency.

Training Coordination & Internship Placement Support

• Organize daily training schedules, practical station rotations, and virtual learning sessions to maximize student participation.

• Align weekly training outputs with the structural goals of the Swiss modular curriculum.

• Coordinate with partnering hospitality employers to align training benchmarks with the specific operational demands of Kenyan hotels.

Skills & Experience Required

Minimum Entry Criteria

• Professional Longevity: Minimum of 3–4 years of active, practical experience operating as a Sous Chef inside reputable 3-star or 4-star hotel environments.

• Academic Foundation: Formal culinary education from a recognized institution (e.g., culinary institute diploma, professional chef certification, or matching hospitality credentials).

• Operational Mastery: Solid understanding of high-volume kitchen operations, menu design, ingredient purchasing pipelines, and financial cost control systems.

• Instructional Exposure: Verifiable experience training, mentoring, or supervising junior kitchen staff, apprentices, or hospitality students.

Technical & Leadership Competencies

• Pedagogical Agility: Ability to translate complex commercial recipes and kitchen jargon into simple, digestible learning modules for beginner trainees.

• Cultural Empathy: Passion for working with and empowering youths from vulnerable backgrounds, balancing patience with firm professional standards.

• Administrative Organization: Proficient in coordinating training schedules, tracking inventory spreadsheets, and navigating basic online learning platforms.

What is in Store for You

• High-Impact Mentorship: Play a direct role in transforming lives by equipping underprivileged youth with marketable, life-changing career skills.

• Unique Work Environment: Experience working within the rich, culturally diverse hospitality landscape of Lamu.

• Renewable Contract Structure: Secure a stable annual contract framework with professional growth paths within a structured educational foundation.

Way to Apply

Please email your CV on/before 14th June 2026 for the Culinary Trainer role. Ensure your application references the exact job title in the email subject line.

Apply today and help bring energy and growth to our training operations.