Duties and Responsibilities Assist in conducting theoretical and practical lessons in food and beverage service and production. Support preparation of lesson plans, schemes of work and training materials. Demonstrate proper use of kitchen equipment, utensils and food service tools. Assist in supervising students' practical sessions, projects and industrial attachments. Maintain hygiene, safety standards and basic records in food production and service areas. Assist in evaluating and assessing students' skills and competencies under supervision. Participate in curriculum implementation activities. Minimum Requirements Degree in Food and Beverage, Hospitality Management, Catering and Accommodation or а related field from a recognized institution. Diploma in Technical Education or TVET Trainer Certificate (Pedagogy). Recent graduate with practical skills in food production, service and basic food safety and hygiene standards. Computer literate. go to method of application »