مدرب ضيافة واعداد طعام

The Hospitality and kitchen catering course trainer will be responsible for planning, delivering, and evaluating training and guidance sessions aimed at raising participants skills in the mentioned field. The ideal candidate will have a strong background in the hospitality industry and food preparation.

The Course of 90 training hours is needed to include both theoretical and practical modules as detailed below:

Module 1: Introduction to Hospitality Industry (5 hours) – Theoretical

• Overview of the Hospitality Sector (1 hour)
• Key Roles and Responsibilities in Hospitality (1 hour)
• Principles of Customer Service Excellence (1 hour)
• Importance of Professional Etiquette (1 hour)
• Industry Trends and Career Opportunities (1 hour)

Module 2: Fundamentals of Kitchen Operations (10 hours) – Theoretical

• Introduction to Kitchen Tools and Equipment (1 hour)
• Food Safety and Hygiene Practices (2 hours)
• Understanding Kitchen Workflow and Station Setup (1 hour)
• Basics of Recipe Reading and Preparation (2 hours)
• Practical: Knife Skills and Kitchen Tools Usage (4 hours)

Module 3: Food Preparation and Presentation (25 hours)

• Cooking Methods: Boiling, Frying, Baking, Grilling (3 hours)
• Practical: Mastering Cooking Techniques (6 hours)
• Sauces and Stocks Basics (2 hours)
• Practical: Preparing Sauces and Stocks (4 hours)
• Appetizers, Salads, and Side Dishes Preparation (3 hours)
• Main Course Preparation Techniques (2 hours)
• Practical: Plating, Presentation, and Garnishing Skills (5 hours)

Module 4: Hospitality Management Skills (5 hours) – Theoretical

• Communication Skills for Hospitality Professionals (1 hour)
• Managing Guest Expectations and Complaints (1 hour)
• Event Coordination Basics (1 hour)
• Understanding Cultural Sensitivities in Hospitality (1 hour)
• Introduction to Hospitality Technology (1 hour)

Module 5: Beverage Service and Management (10 hours)

• Basics of Beverage Preparation and Service (2 hour)
• Practical: Coffee and Tea Preparation Techniques (3 hours)
• Practical: Beverage Pairing and Bar Setup (3 hours)
• Final Practical: Beverage Service Simulation (2 hours)

Module 6: Catering Essentials (25 hours)

• Principles of Catering Operations (2 hours)
• Menu Planning for Catering Events (1 hour)
• Practical: Planning and Preparing Catering Menus (6 hours)
• Logistics and Scheduling for Events (2 hours)
• Practical: Executing a Catering Event Setup (8 hours)
• Cost Control and Budgeting in Catering (1 hour)
• Managing Special Dietary Needs (1 hour)
• Practical: Role-Playing Catering Scenarios (4 hours)

Module 7: Final Assessment and Certification (10 hours)

• This would be for preparing the graduation ceremony

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Qualifications:

      Education:

○  Degree or Diploma in Hospitality Management, Culinary Arts, or a related field.

○  Certifications in food safety, hygiene or professional culinary courses are preferred.

      Experience:

○  Minimum 3-5 years of experience in the hospitality or culinary industry, including roles in kitchen operations, catering, or event management.

○  Proven expertise in kitchen management and food preparation techniques.

○  Experience in training or mentoring staff in a professional setting is highly desirable

      Skills:

○       Excellent facilitation and presentation skills.

○       Strong interpersonal and communication skills.

○       Ability to develop and adapt training materials for diverse audiences.

○       Strong organizational and time-management skills.

Interested candidates can apply to theoretical or practical training parts or both. CV/ portfolio attached with a signed and stamped financial offer (including hourly rate) and any relevant certifications to be sent to the following email address: [email protected].  Please include “Hospitality and kitchen catering trainer – [Name] in the subject line.

Candidates should be able to produce Jerusalem tax invoices.

Application Deadline: 07/02/2025