Job summary
The Ministry of Defence employs over 50,000 Civil Servants. Within that,with responsibility for an annual budget of over £10bn, the Army is a major part of the Ministry of Defence and one of its largest operating centres who employaround 12,000 Civil Servants located at over 300 locations supporting the110K regular and reserve soldiers across the Army. This Civil Service workforce isdiverse, with many different functions and professions ranging from police officers, security guards, trainers, human resources, teachers, and psychologists to storekeepers, financiers, project and programme managers, and policy secretariat staff.
The college is made up of 3 schools; Defence School of Logistics and Administration (DSLA) predominantly based at Worthy Down; Defence School of Policing and Guarding (DSPG) in Southwick Park; and Defence School of Transport (DST) at Leconfield. The college headquarters is also based at Worthy Down – a newly built, modern campus in Hampshire.
The Defence School of Logistics and Administration (DSLA), one of three schools in the Defence College of Support (DCSp) delivers training to all Army, Royal Navy and Royal Air Force service personnel in Supply, Distribution, Catering, and Personnel Administration.
The Chef Instructor positions sit within DSLA, and the Catering Training Wing, providing training for our military chefs. We are seeking 5 x Chef Instructors to sit within the Catering Support Team. You will be responsible for ensuring that our tri-service chef students are fully prepared for their future roles and that CTW (Catering Training Wing) maintains its standards as a Centre of Catering Excellence.
The positions are advertised at 37 hours per week, and attendance to the stated site will be required.
Job description
Are you a Chef looking for a new path? Do you want to work with our armed forces? Are you looking to challenge yourself in a dynamic and exciting role where you can make a difference? This role could be just what you are looking for!
The Chef Instructor roles at DSLA offers an exciting opportunity to work in a front-facing military training environment.
You will drive the Culinary Courses at DSLA - Defence’s Centre of Catering Excellence - by training and preparing catering personnel at all competency levels across a wide spectrum of culinary skills, while also developing and optimising courses to make sure they remain relevant in an ever-changing environment.
We are seeking applicants who are forward thinking, have initiative and are able to work proactively to achieve results. Due to the variety of ranks of Service Personnel (SP) and grades of Civil Servants (CS), applicants will need to be effective communicators and confident to deliver a range of practical and theoretical training to a variety of trainees.
Key responsibilities:
* Conducts practical lessons, demonstrates, and lectures both in camp and in the field.
* Delivers instruction in accordance with the published course training documents.
* Evaluates and amends lesson plans.
* Carries out assessments and gives feedback; both oral and written.
* Evaluates equipment and recipes in context to the course requirements.
* Complies with responsibilities in respect of Food Services and wider Defence Policy.
* Carries out invigilator duties for both internal and external examinations.
Person specification
Essential skills required:
* Culinary Skills Qualification (GNVQ Level 3 or equivalent).
* Experience working in a Chef environment.
Desirable skills:
* Certificate of Education (or equivalent)
* Level 3 Food Safety
Qualifications
A Culinary Skills Qualification (GNVQ Level 3 or equivalent).
Behaviours
We'll assess you against these behaviours during the selection process:
* Communicating and Influencing
* Leadership
* Developing Self and Others
* Delivering at Pace
We only ask for evidence of these behaviours on your application form:
* Communicating and Influencing
* Leadership
Technical skills
We'll assess you against these technical skills during the selection process:
* At interview you will be required to demonstrate how to fillet a flat fish and various cuts of vegetables as if you were teaching a class of novice chefs. The rations and all equipment including knives etc will be provided.
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