Responsibilities
- Deliver lectures, demonstrations, and hands-on kitchen sessions covering food preparation, cooking techniques, baking & pastry, food safety, hygiene, menu planning, and nutrition.
- Design and develop lesson plans, teaching materials, and update curriculum to align with industry standards and current culinary trends.
- Assess student performance through practical exams, written tests, assignments, and projects, while providing constructive feedback.
- Mentor and support students by supervising projects or internships and advising on career pathways in the culinary industry.
- Manage kitchen and lab operations, ensuring proper equipment use, maintaining cleanliness and food safety standards (HACCP), and handling inventory and budgets.
- Engage with the industry by building partnerships with restaurants and hospitality businesses, arranging internships, and staying updated on trends.
- Perform administrative duties including attending meetings, maintaining student records, and participating in accreditation and program reviews.
Requirements
- Degree in Culinary Arts, Gastronomy, Cooking Management; Master's degree may be required for university positions.
- 3–5+ years of industry experience as a chef in restaurants, hotels, or catering, with exposure to multiple cuisines or specialties.
- Teaching or training experience preferred, with strong ability to demonstrate techniques and communicate effectively.
- Advanced technical culinary skills including cooking techniques, knife skills, plating, and baking, along with knowledge of food safety (HACCP), kitchen operations, and current culinary trends.
- Strong soft skills including patience, creativity, time management, organization, and leadership in both kitchen and classroom environments.
Position
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