A Master’s degree (NQF Level 9) in Culinary Arts, Cooking or Hospitality Management with at least four years of lecturing experience and/or industry experience. Experience in a commercial kitchen as a Chef and/or a teaching qualification will be an advantage. Excellent English communication skills (oral and written). Competence to teach in the areas of Food Production/Culinary Arts at both theory and practical levels. Ability to contribute to the day-to-day running of the Training Kitchen including the management, organisation, marketing and administration of both the kitchen and the students. Experience in supervising research projects, sourcing of funding and strong managerial/ organisational skills. A driving licence is compulsory.