Main Duties and Responsibilities Culinary skills instruction and training Provide targeted guidance on culinary skills according to the curriculum of the training center and the needs of students. Organize regular culinary skills training activities to enhance trainers' culinary skills and creativity. Participate in the research and development of training courses and provide professional culinary curriculum design and teaching suggestions. Curriculum development and optimization Combine market trends and trainee feedback to propose course optimization to enhance course quality and attractiveness. Assist in the development of new culinary courses, including curriculum design, content organization and hands-on instruction. Participate in the preparation and updating of teaching materials to ensure the professionalism and timeliness of the teaching content. Event Planning and Execution Plan and organize culinary competitions, food festivals and other activities to enhance the visibility and influence of the training center. Responsible for the development, execution and post-summary of the event program to ensure that the effect of the event meets the expected goals. Coordinate internal and external resources, establish good cooperation with partners, and jointly promote the successful organization of events. Technical Consultation and Answers Provide counseling and answers to trainers and students on cooking techniques and solve the problems they encounter in the cooking process. Pay attention to the latest news and technology development in the culinary field, and recommend new culinary techniques and concepts to the training center in time. Brand building and promotion Participate in the brand building of the training center to enhance the professional image and brand value of culinary training. Utilize various channels to publicize and promote the culinary training to attract more potential students.
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