Duties & Responsibilities

• Incorporates a variety of teaching methods and materials to assist students with differing educational experiences, experiential backgrounds, and learning styles to assist them in meeting course competencies.
• Supervise and coordinate all aspects of food production, both hot & cold within a training kitchen.
• Participate in assessment reporting and reaccreditation with the syllabus standards. 
• Provide instruction to students in both theory and practice of Culinary Arts.
• Support student recruitment and retention, including academic advisement of program students and outreach to potential students.
• Support sales & marketing department to create promotional materials, and mini-events, and suggest new ideas to promote the course to a bigger audience. 
• Maintenance of all stocks and inventory used in the training kitchen.

Qualifications

• A bachelor's degree in Culinary Arts/ Hotel/Hospitality Management from an accredited college or university.
• Experience: A minimum work experience in a 5-star property with 5 plus years in multi-cuisine. One should have excellent communication skills with a good teamwork spirit.

Desired Skills for Culinary instructor include:

• Ability to apply relevant current education methodologies and techniques.
• Plan Education programs with effectiveness.
• Teach every basic and advanced cooking technique.
• Should be able to create SOP.
• Should be able to create menus with proper costings.
• Directing individuals to achieve the best performance.
• Follow procedural and policy manuals related to the job tasks.
• General written standards and procedures to be followed and utilized.
• Provides regular and useful feedback to students in an objective, consistent, and timely manner.
• Prepare lessons and evaluations that support differences in student learning styles.
• Knowledgeable of all applicable regulations in kitchen operations.
• Develop and prepare lessons.
• Participate in student performance evaluations.