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JOB DESCRIPTION
Deliver Certificate III in Hospitality SIT30622
- Provide training through instruction and demonstration of work skills. Providing training in both theoretical and practical contexts in line with KOTO’s educational partner’s requirements.
- Ensure that all trainees are ‘Competent’ across all units of competency included in the Hospitality program:
- Source and use information on the hospitality industry○ Work effectively in hospitality service
- Provide service to customers
- Show social and cultural sensitivity
- Coach others in job skills
- Participate in safe work practices
- Use hygienic practices for food safety
- Provide responsible service of alcohol
- Clean and tidy bar areas
- Operate a bar
- Prepare and serve non-alcoholic beverages
- Serve food and beverage
- Provide table service of food and beverage
- Participate in sustainable work practices
- Source and present information
- Prepare and serve espresso coffee
- Identify and teach practical and study skills that will develop trainees’ ability to work independently and confidently.
- Effective monitoring, evaluation and reporting of trainees’ progress in the Hospitality training
- program adhering to the accredited curriculum, assessment and record keeping requirements.
- Ensuring teaching and training staff are using the tools and applying the correct observation evaluations consistently and fairly.
- Work closely with supervisors and staff at the training restaurant and hospitality partners to
- ensure trainees have the opportunities to learn and fully apply their professional skills and
- knowledge at the workplace.
- Jointly observe, record and assess trainees’ competence at the workplace and make adjustments in training delivery accordingly.
- Continue to raise the standard of teaching and learning throughout the program, through ongoing evaluation of the program making adjustments as required.
- Work closely with supervisors to review, refine, and enhance the hospitality training curriculum, aligning it with the evolving needs of the organization and its educational partners.
- Act as an exemplary role model in all the professional duties expected of a teacher/assessor and team leader.
- Create networking opportunities for partners and guests ensure classes have opportunities to
- experience real world hospitality experiences and lessons.
Equipment, Facilities and Cost Management
- Ensure the hospitality training facilities are up to date with the correct standards required for
- successful delivery of the Cert III in Hospitality SIT30622.
- Manage the barista and bar training facilities and equipment including a maintenance schedule.
- Develop and maintain the barista and bar training facility rules, regulations and SOPs to achieve the highest possible standards of education, hygiene and professionalism.
- Manage the timely and cost efficient ordering of ingredients to ensure successful delivery of practical classes during the course.
- Ensure cost sustainability of education by controlling the budget and managing financial approval requests.
Professional Development
- Clearly stated and agreed personal development plan and practice. To grow and develop a new and modern hospitality skill set, for sharing with other staff and trainees. A PD plan will include both International and Vietnamese qualifications.
Other Tasks
- Supporting, organizing or conducting internal and external competitions, providing advice/guidance to trainees in the preparation accordingly.
- Support KOTO events, organising hospitality trainees to support service and drinks of catered events.
- Maintain and strengthen industry and training partnerships.
- Participate in other activities of KOTO. Including but not limited to: external trips, alumni events, staff workshops and training sessions.
- Perform other relevant tasks as assigned by the Chief Curriculum Officer.
- Other tasks as assigned by the managers to support general Foundations’ activities.
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