Six Rivers Africa (SRA) is a non-profit organization dedicated to protecting, restoring, and preserving wilderness areas while enhancing wildlife populations to ensure that both flora and fauna can be enjoyed for generations to come.

Position Overview

The Assistant Chef Trainer is responsible for supporting the delivery of practical culinary training to students pursuing careers in the hospitality and tourism industry. The position involves demonstrating cooking techniques, supervising students in the training kitchen, and ensuring adherence to food safety and hygiene standards. The Assistant Chef Trainer works closely with the Chef Trainer to prepare students with the skills, discipline, and creativity required to perform effectively in professional hotel and lodge kitchens.

Essential Duties and Responsibilities

• Set up the training kitchen with all necessary cooking utensils, tools, and equipment (e.g., knives, pans, kitchen scales) before each session.
• Demonstrate and guide students in the preparation and cooking of various dishes following approved recipes and standards.
• Ensure all lessons are conducted practically and professionally to prepare students for employment in hotels, lodges, and related hospitality settings.
• Supervise students during food preparation to ensure proper techniques, hygiene, and teamwork are applied.
• Train students in plate presentation and menu planning suitable for the hospitality and tourism industry.
• Teach students to adapt recipes based on dietary requirements and customer preferences (e.g., low salt, vegetarian, or dairy-free).
• Maintain and monitor food stock, ensure proper storage, and oversee ingredient ordering for training purposes.
• Check the freshness and quality of ingredients, discarding expired or unsafe items.
• Introduce students to new recipes and culinary techniques relevant to modern hotel kitchens.
• Ensure strict compliance with all food safety, hygiene, and occupational health standards within the training kitchen.
• Support students in understanding kitchen organization, cost control, and teamwork expected in professional hospitality environments.
• Participate in developing and updating practical training materials and lesson plans.
• Evaluate student performance and provide continuous feedback to enhance learning outcomes.

Qualifications and Requirements

• Holder of a Certificate or Diploma in Food Production, Culinary Arts, or Hotel Management from a recognized institution accredited by NACTVET or VETA.
• At least 2 years of practical experience working in a professional hotel, lodge, or hospitality training institution.
• Proven skills in food preparation, cooking, and kitchen management.
• Knowledge of food hygiene, sanitation, and Tanzania health and safety regulations for catering and hospitality.
• Ability to train, mentor, and assess students effectively in both theory and practical kitchen work.
• Strong understanding of culinary operations within the tourism and hospitality industry.
• Good organizational and time management skills, with attention to detail.
• Excellent communication, teaching, and interpersonal skills.
• Creativity, innovation, and passion for culinary excellence and student development.
• Ability to work flexible hours and maintain professionalism in a learning environment.

• Set up the training kitchen with all necessary cooking utensils, tools, and equipment (e.g., knives, pans, kitchen scales) before each session.
• Demonstrate and guide students in the preparation and cooking of various dishes following approved recipes and standards.
• Ensure all lessons are conducted practically and professionally to prepare students for employment in hotels, lodges, and related hospitality settings.
• Supervise students during food preparation to ensure proper techniques, hygiene, and teamwork are applied.
• Train students in plate presentation and menu planning suitable for the hospitality and tourism industry.
• Teach students to adapt recipes based on dietary requirements and customer preferences (e.g., low salt, vegetarian, or dairy-free).
• Maintain and monitor food stock, ensure proper storage, and oversee ingredient ordering for training purposes.
• Check the freshness and quality of ingredients, discarding expired or unsafe items.
• Introduce students to new recipes and culinary techniques relevant to modern hotel kitchens.
• Ensure strict compliance with all food safety, hygiene, and occupational health standards within the training kitchen.
• Support students in understanding kitchen organization, cost control, and teamwork expected in professional hospitality environments.
• Participate in developing and updating practical training materials and lesson plans.
• Evaluate student performance and provide continuous feedback to enhance learning outcomes.

• Proven skills in food preparation, cooking, and kitchen management.
• Knowledge of food hygiene, sanitation, and Tanzania health and safety regulations for catering and hospitality.
• Ability to train, mentor, and assess students effectively in both theory and practical kitchen work.
• Strong understanding of culinary operations within the tourism and hospitality industry.
• Good organizational and time management skills, with attention to detail.
• Excellent communication, teaching, and interpersonal skills.
• Creativity, innovation, and passion for culinary excellence and student development.

• Holder of a Certificate or Diploma in Food Production, Culinary Arts, or Hotel Management from a recognized institution accredited by NACTVET or VETA.
• At least 2 years of practical experience working in a professional hotel, lodge, or hospitality training institution.