Assistant TVET Instructor for Commercial Food Preparation

Assistant TVET Instructor Commercial Food Preparation Department: Technical and Vocational Education and Training TVET Reports To: Lead Instructor or Head of Department Commercial Food Preparation Employment Type: Full-Time Job Summary The Assistant TVET Instructor supports the Lead Instructor in delivering competency-based training in Commercial Food Preparation. The role involves hands-on classroom and kitchen support, inventory and equipment management, maintenance of accurate training records, and liaison with students and industry partners, in alignment with HEART Trust NSTA standards. Key Responsibilities 1. Instructional Support

• Assist the Lead Instructor in preparing lesson plans, demonstrations, and practical kitchen sessions aligned with HEART Trust NSTA competency standards.
• Supervise students during food preparation, cooking, and plating exercises to ensure correct technique and adherence to food safety protocols.
• Provide one-on-one or small group coaching to students who need additional practice or remediation.
• Set up and break down kitchen stations, equipment, and ingredients before and after each practical session.
• Support the assessment process by observing student performance and providing feedback to the Lead Instructor for grading.
• Help enforce classroom and kitchen rules, including punctuality, hygiene, uniform standards, and safety procedures.

2. Operations & Process Oversight

• Maintain working knowledge of all commercial food preparation processes, including mise en place, cooking methods, food storage, and sanitation standards.
• Monitor kitchen equipment for proper function and report maintenance or repair needs promptly.
• Ensure compliance with occupational health, safety, and food hygiene regulations during all practical sessions.
• Assist in reviewing and updating standard operating procedures SOPs for the kitchen or lab as needed.

3. Inventory & Resource Management

• Track and manage inventory of food ingredients, kitchen tools, equipment, and consumable supplies.
• Conduct regular stock checks and report shortages or discrepancies to the Lead Instructor in a timely manner.
• Requisition supplies ahead of scheduled practical sessions to prevent delays in training delivery.
• Minimize waste through proper portioning, storage, and rotation of perishable items for example FIFO – First In, First Out.

4. Facility Cleanliness & Maintenance

• Ensure kitchen, equipment, and workstations are cleaned and sanitized after each class, including cleanup after students and instructors.
• Oversee proper disposal of waste and adherence to sanitation schedules.
• Conduct routine inspections to confirm the kitchen or lab meets cleanliness and safety standards before and after use.
• Coordinate with facilities or maintenance staff on repairs, pest control, or deep-cleaning needs.

5. Records & Documentation

• Maintain accurate and up to date records of student attendance, practical assessments, and competency tracking.
• Document inventory logs, equipment usage, and maintenance reports.
• Keep records of incidents for example accidents, equipment damage and submit reports as required.
• Ensure all documentation complies with HEART Trust NSTA record-keeping requirements and is ready for audits or inspections.

6. Stakeholder Collaboration

• Work closely with the Lead Instructor to align daily activities with the overall training plan and curriculum goals.
• Build positive, professional relationships with students to support their learning and development.
• Liaise with industry partners to coordinate practical exposure, internships, guest demonstrations, or donated supplies or equipment.
• Communicate effectively with administrative staff regarding scheduling, resource needs, and student progress.

Minimum Qualifications & Experience

• NVQ-J / HEART Trust NSTA Level 2 Certification or equivalent in Commercial Food Preparation or a related culinary field.
• Minimum of 2 years of relevant industry experience in a commercial kitchen or food service environment.
• Working knowledge of the HEART Trust NSTA training and certification system.
• Sound understanding of commercial kitchen operations, food safety standards, and culinary processes.
• Strong organizational and communication skills.
• Ability to work both independently and collaboratively in a fast-paced training environment.

Core Competencies

• Technical culinary proficiency
• Attention to detail and food safety awareness
• Patience and ability to coach or mentor students
• Reliability and accountability
• Teamwork and interpersonal skills
• Basic record-keeping and inventory management skills