Company Description Certiport, a Pearson VUE business, is a global leader in certification exam development, delivery, and program management services. Operating through a network of over 14,000 authorized testing centers, Certiport offers a wide range of industry-recognized certification programs, such as Microsoft Office Specialist, Adobe Certified Associate, Autodesk Certified User, and Intuit Quick Books Certified User. The company administers over three million exams annually across secondary, post-secondary, workforce, and corporate markets in more than 148 countries and 27 languages. Certiport is dedicated to empowering individuals and organizations with certifications that help build successful futures. Role Description We are seeking a Culinary Subject Matter Expert (SME) for a remote, contract position. The Culinary SME will be responsible for contributing their expertise to the development of certification content, ensuring technical accuracy and relevance. Tasks include collaborating with instructional designers, participating in the creation and review of test items, consulting on course materials, and maintaining alignment with industry standards. The role requires a deep understanding of culinary techniques, operations, and standards to ensure the highest quality of certification programs. Meetings will be arranged around SME schedules so as not to interfere with work and home life. SMEs will be compensated $50/hour for their time and expertise. Qualifications Fluent in Arabic and English Minimum of one year working in a culinary position in Saudi Arabia Comprehensive knowledge and experience in culinary techniques, food preparation, menu planning, and kitchen operations. Detail-oriented with skills in proofreading, editing, and ensuring technical accuracy of content. Effective communication skills, including collaboration with multidisciplinary teams and providing constructive feedback. Previous experience in teaching, training, or serving as a subject matter expert is a plus. Industry certifications in culinary arts or a related field are preferred.