Lecturer - Culinary Skills

[What the role is]

As a Lecturer, your contributions go beyond teaching and facilitating learning. You will play a critical role in recognising and nurturing your students potential and their lifelong learning needs.

[What you will be working on]

In addition to your teaching duties, you will carry out industry or consultancy projects to help you remain relevant in your profession and to evolving changes in industry, and maintain strong linkages with industry and schools. You will also have the opportunity to have industry attachments or experience on a regular basis to update your skills, knowledge and practices of your profession.

[What we are looking for]

A team player with a strong passion to teach with at least 3 years of experience in Asian cuisine and/or Western cuisine:

• Asian Cuisine – conversant in Asian culinary kitchen practices with good knowledge of the use of local herbs and spices, and the various aspects of cookery methods in relation to many popular Chinese, Malay, Peranakan and Indian recipes.
• Western Cuisine - sound culinary foundation and working knowledge in any of the following cuisines i.e. French, Italian, Nordic and Spanish.
• Strong verbal and written communication skills and supervisory experience will be essential. Proven knowledge of food recipe formulation and development; Familiar with modern kitchen equipment and have been involved in some aspects of digitalisation/modernisation in the kitchen.
• Participation and accolades in culinary competitions will be an advantage.
  
  

Those with good and relevant experience can look forward to Senior Lecturer or equivalent positions, with career development opportunities to leadership positions in the Colleges or Headquarters.