Chef Instructor  

The purpose/objective of the (CHEF INSTRUCTOR) Trainer/Assessor is to prepare and deliver safe and effective training and assessment to the students’ of AII and to provide training support services to compliment students ‘ or individual needs.

• Plan training and assessment sessions to ensure the required resources are available to support the delivery.
• Deliver and coordinate training in accordance with the requirements of the training strategy using training methods that progressively instil knowledge and skills into students.
• Undertake own professional development activities to continue to develop competence and currency of skills and knowledge.
• Update AII professional development register to provide a true record of professional development and currency.
• Contribute to AII systematic approach to continuous improvement. This includes identifying opportunities for improvement and acting responsively to implement agreed improvements.
• Participate in AII assessment moderation and validation activities to promote fair and reliable assessment and to maintain the alignment of assessment activities and materials with industry expectations and training package requirements.
• Contribute to the development of training and assessment materials when required.
• Liaise with AII administration staff to coordinate the flow of documentation to ensure student records and operational data is kept accurate and up to date.
• Maintain equipment and training aids to ensure they are serviceable and safe for operation.
• Monitor the safety of students at all times. Always put the safety of staff before any other priority or activity.
• Deliver services that focus on the individual student in relation to identifying and meeting student’s individual needs.
• Protect the privacy of students in accordance with the applicable Privacy laws.
• Perform duties in an ethical and professional manner that supports an inclusive learning environment that is free from discrimination and harassment.
• Respect the needs of each student and make adjustment to training and assessment to accommodate these needs of individuals without compromising the integrity of the desired outcome.
• Create an environment that supports and encourages equitable treatment and behaviour from all students and those contributing to learning and assessment.
• Facilitate student access to their records on request.
• Ensure that appropriate housekeeping measures are observed, and, that training facilities are maintained in a clean and tidy state.
• Report non-compliance with legislation of AII policies and procedure immediately to the Operations Manager.
• Always strive to minimise waste in the planning and usage of Ausphin Institute resources.
• Model ethical and professional behaviour to set the benchmark of these qualities for students and others.

• Cost Accounting
• Developing Budgets
• Decision making
• Financial Planning and Strategy
• Marketing Concepts
• Positioning
• People Management
• Territory Management
• Sales Planning
• Competitive Analysis
• Understanding the Customer
• Product Development
• Client Relationships
• Creative Services
• Process improvement