Laboratory Technician Food and Beverage II

Role Overview

This position sits at the heart of a hands-on culinary education programme, where you will work directly alongside lecturers to run practical cookery classes in a fully equipped teaching kitchen. Your day-to-day focus is on preparing ingredients and equipment for each session, demonstrating cooking techniques live, and giving students the individual guidance they need to build professional standards. By keeping the laboratory efficient, safe, and organised, you directly help turn classroom theory into real culinary competence.

Key Responsibilities

• Run live, step-by-step meal preparation demonstrations for students, walking them through everything from initial mise en place to final plating and presentation.
• Assess students' practical work during cooking sessions, evaluating their knife skills, seasoning decisions, cooking methods, and plate presentation, then offering clear, actionable feedback.
• Prepare all food ingredients, culinary tools, and kitchen equipment in advance of every practical class, ensuring the laboratory is fully stocked and station-ready for demonstrations.
• Support the lead lecturer during kitchen demos by assisting with student questions, correcting safety issues, and reinforcing proper food handling, hygiene, and plating standards.
• Maintain and update culinary laboratory manuals, standardised recipe documentation, and food safety protocols, including keeping accurate records of each practical session.
• Monitor kitchen supplies and perishable ingredients, alerting the academic team when stocks are low and ensuring rotation practices are followed to minimise waste.
• Enforce cleaning and maintenance routines in the laboratory, checking that surfaces, utensils, and large equipment meet university health and safety standards between classes.

Requirements & Qualifications

• A minimum of a Diploma in Hospitality or a directly related culinary field is required.
• A Bachelor's Degree in Hospitality is considered a strong advantage and can offset some practical experience requirements.
• Relevant hands-on experience in food and beverage production as a chef, with professional kitchen experience in cooking, plating, and recipe execution.
• Solid working knowledge of culinary fundamentals, including classical techniques, modern presentation styles, and safe food storage practices.
• Ability to demonstrate dishes clearly and instruct students at varying skill levels with patience and professionalism.
• Strong organisational skills to coordinate ingredients, tools, and timing across multiple class schedules.
• Familiarity with kitchen safety regulations and a commitment to maintaining a spotless, hygienic teaching environment.