Culinary Chef Instructor (Indian, Thai and Singapore Cuisine)

Description

Teach and conduct professional culinary courses.

Responsibilities and Duties

- Supervise and execute day-to-day operations of the Academy's kitchens. - Maintain cleanliness of classrooms and bakery to provide a positive learning environment. - Participate in preparing curriculum and lesson plans for professional courses. - Prepare assessments and examinations for students. - Ensure student evaluations and grading SOPs are executed accurately and on schedule. - Manage food costs within the allocated budget and improve processes to reduce food waste. - Monitor and report student discipline and provide guidance or counselling when required. - Serve as a role model to students and colleagues, upholding Academy standards (grooming, punctuality, honesty, integrity). - Undertake special projects or events assigned by management.

Qualifications and Requirements

- Degree Holder in Culinary. - Advanced Certificate in Training and Assessment (ACTA) is mandatory; applicants without ACTA must obtain it and may serve a bond. - 5 years industry experience in Hotels or Restaurants. - Relevant specialization experience (e.g., Western, Asian). - Competence in delivering education in English. - Creativity in recipe development. - Positive attitude, results-oriented, good sense of humour and play. - Medals in international Culinary / Pastry & Bakery competitions (advantageous). - Competent in Microsoft Office, primarily MS Word and MS PowerPoint.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends