1. Culinary expertise: In-depth knowledge of cooking techniques, ingredients, and presentation styles.
2. Teaching experience: Proven ability to teach and mentor students in a classroom or hands-on setting.
3. Communication skills: Excellent verbal and written communication skills to effectively convey complex culinary concepts.
4. Patience and adaptability: Ability to work with students of varying skill levels and learning styles.

Desirable Requirements:

1. Certifications: Relevant certifications in culinary arts, hospitality, or education (e.g., City & Guilds, NVQ, or equivalent).
2. Industry experience: Practical experience in catering services, restaurants, or hotels.
3. Menu planning: Knowledge of menu planning, food safety, and hygiene practices.
4. Specialized skills: Expertise in specific cuisines, dietary requirements (e.g., vegan, gluten-free), or cooking techniques.

Soft Skills:

1. Creativity: Ability to develop engaging lesson plans and practical exercises.
2. Time management: Effective time management to ensure lessons are delivered within scheduled timeframes.
3. Feedback and assessment: Ability to provide constructive feedback and assess student progress.

Additional Requirements:

1. First aid training: Basic first aid training and knowledge of food safety protocols.
2. Kitchen safety: Familiarity with kitchen safety procedures and equipment operation.