Chef

Responsibilities

• Deliver hands-on training in culinary fundamentals, food preparation, kitchen operations, and hygiene
• Train students in restaurant, hotel, and resort food service operations and hospitality etiquette
• Provide theoretical instruction in Culinary Arts, Food & Beverage, Hospitality, and Tourism
• Develop lesson plans, practical activities, and competency-based evaluations aligned with TVTC standards
• Mentor students to develop technical competence and workplace professionalism
• Maintain mock kitchen facilities, equipment, and inventory while ensuring safety compliance

Requirements

• Bachelor's degree in Culinary Arts, Food & Beverage Management, Hospitality Management, Tourism, or related discipline
• Eligible for approval as a trainer by Red Sea Global and TVTC
• Strong knowledge of culinary operations, food safety, and kitchen hygiene
• Ability to deliver both practical and classroom-based instruction
• Fluency in English; Arabic language skills are an advantage

Preferred Qualifications

• Previous experience in teaching or vocational training for hospitality employees or apprentices
• Experience within luxury hotels, resorts, or international hospitality brands
• Knowledge of Saudi Arabia's hospitality and tourism sector development
• Familiarity with sustainable hospitality and responsible tourism practices

About the Company

BMC provides vocational training and education, preparing students for successful careers in the hospitality and tourism industries through high-quality practical and theoretical instruction.