Background

ZVEC is a vocational training and enterprise organisation in New Kasama, Lusaka. We invite qualified, experienced professionals to join our roster of part-time lecturers and instructors, supporting learners to develop practical skills for employment, entrepreneurship and professional practice. Teaching assignments will be scheduled according to course requirements and learner demand.

Responsibilities

Prepare lesson plans and teaching materials; deliver theory and supervised practical sessions; evaluate learner progress within authorised assessment arrangements; maintain attendance and training records; protect learner safety; care for equipment; and support quality assurance and regulatory inspections. Detailed role descriptions follow in this pack.

Qualifications and Experience

A recognised qualification in food production, culinary arts, catering or a closely related field; current TEVETA trainer accreditation covering the subject and level; and verifiable commercial kitchen or catering experience. Food safety training is desirable. Meet applicable food-handler health clearance requirements before kitchen duties begin. Hold teaching methodology qualifications appropriate to TEVETA requirements. ZVEC requires a minimum of three years of relevant industry experience; meet any higher accreditation requirement applicable to the course level. Previous vocational teaching experience is desirable. Demonstrate clear communication, dependable attendance and the ability to support learners with different needs.

Professional Standards

Maintain lesson plans, attendance and learner progress records; provide feedback; follow safeguarding and confidentiality procedures; support quality assurance; and keep credentials valid. Formal regulated assessments or examinations require separate authorisation and the relevant assessor or examiner accreditation. Evidence of current professional membership or practising credentials where applicable. Applicants must include current TEVETA trainer accreditation evidence showing the approved subject, training level, accreditation number and validity. State your available teaching days and hours and earliest start date. For part-time work, clarify the basis of your net salary expectation, such as per month for stated hours, per hour or per teaching day.

• Teach kitchen organisation, recipe interpretation, ingredient identification, measurements and safe preparation methods.
• Demonstrate core cooking techniques, menu planning, portion control, presentation and relevant baking or pastry skills within the approved syllabus.
• Teach personal hygiene, cleaning, cross-contamination prevention, allergen awareness, safe temperatures, storage and stock rotation.
• Guide learners in purchasing, stock control, recipe costing, food pricing and waste reduction.
• Supervise practical kitchen sessions and assess consistency, hygiene, presentation and efficient use of ingredients.
• Check kitchen equipment, enforce safe handling of heat and sharp tools, and maintain production, cleaning and practical assessment records.

• Ability to plan lessons, demonstrate practical tasks, support learners and maintain reliable training and assessment records.
• Clear communication
• Dependable attendance
• Ability to support learners with different needs.

• Current, verifiable TEVETA trainer accreditation covering the relevant subject and intended training level.
• A recognised technical or vocational qualification relevant to the position and appropriate to the training level, together with teaching methodology qualifications meeting applicable TEVETA requirements.
• A recognised qualification in food production, culinary arts, catering or a closely related field.
• Teaching methodology qualifications appropriate to TEVETA requirements.
• Food safety training is desirable.
• Meet applicable food-handler health clearance requirements before kitchen duties begin.