Culinary Instructor / Cooking Class Educator

The Vinaya Boutique Hotel and Apartments; Kecamatan Ubud; On-site; IDR 275,520,000 - 1,102,080,000; Part time

Job summary

The Vinaya Boutique Hotel and Apartments in Ubud seeks a passionate Part-Time Culinary Instructor to lead hands-on cooking classes. You will teach Indonesian, Western, and Japanese cuisines, craft healthy fusion dishes, and adapt to dietary needs.

This role offers flexible, on-call scheduling and per-class compensation. Applicants should hold culinary credentials with 2+ years of kitchen or teaching experience, and be fluent in English with working knowledge of Bahasa Indonesia.

Qualifications

• Formal culinary credentials are required.
• Experience leading hands-on cooking classes.
• Ability to tailor classes for diverse dietary needs.

Responsibilities

• Lead engaging, hands-on cooking classes in Ubud.
• Present Indonesian, Western, and Japanese cuisines clearly.
• Ensure safety and sanitation during sessions and adapt menus.

Skills

English (fluent)

Bahasa Indonesia

Indonesian cuisine

Western cuisine

Japanese cuisine

Education

Diploma or Bachelor's in Culinary Arts/Hospitality

Tools

ServSafe certification

BNSP certification

Job description

Culinary Instructor / Cooking Class Educator

The Vinaya Boutique Hotel and Apartments View all jobs

Job Title: Part-Time Culinary Instructor / Cooking Class Educator

Location: Ubud, Bali

Employment Type: Part-Time / Contract (Paid Per Class)

Position Summary

We are seeking a passionate and skilled Part-Time Culinary Instructor to lead engaging, hands-on cooking classes in Ubud. The ideal candidate holds formal culinary credentials and possesses strong expertise in Indonesian, Western, and Japanese cuisines. Paid on a per-class basis, you will be responsible for leading interactive culinary sessions, sharing food culture, crafting innovative healthy fusion dishes, and accommodating diverse dietary preferences with outstanding presentation.

Compensation & Engagement Model

Pay Structure: Paid on a Per-Class Rate (Fee Per Session) in Indonesian Rupiah (IDR).

Compensation Range: Rp 200,000 - 800,000 per class session, negotiable based on experience, group size, and class duration.

Rate Inclusions: The per-class rate covers teaching duration, standard pre-class mise en place check, participant interaction, and post-class wrap-up.

Schedule: Flexible / On-call based on class bookings, seasonal demand, and instructor availability.

Key Qualifications & Requirements

1. Education & Formal Credentials

Formal Education: Diploma or Bachelor's degree in Culinary Arts, Hospitality, or Vocational Culinary Studies (SMK Tataboga / D3/D4/S1 Culinary/Hospitality management).

Certification: Professional chef/cook certifications (e.g., BNSP, ServSafe, or equivalent trade certificates) are highly regarded.

2. Culinary Expertise & Fusion Innovation

Tri-Cuisine Mastery: Deep understanding of flavor profiles, techniques, and presentation across three primary cuisines:

Indonesian Cuisines: Traditional spice pastes (bumbu), regional specialties, authentic techniques, and local Indonesian ingredients.

Western Cuisines: Foundational techniques (knife skills, sauces, roasting, pan-searing, plating) spanning, Italian Mediterranean or classic European styles.

Japanese Cuisines: Core fundamentals (dashi/umami profiles, sushi assembly, tempura techniques, ramen, teriyaki, and delicate knife work).

Healthy Fusion & Presentation: Ability to seamlessly blend Western, Indonesian, and Japanese flavors into creative, healthy dishes with modern, outstanding presentation.

Work Experience: Minimum 2-3 years of active kitchen experience as a Cook, Line Cook, Demi Chef, or Chef in reputable restaurants, hotels, or culinary studios.

3. Dietary & Nutrition Literacy

Dietary Patterns: In-depth understanding and practical mastery of Vegan, Vegetarian, and Pescetarian meal preparation.

Allergens & Restrictive Diets: Clear knowledge of cross-contamination prevention and specific dietary requirements (Gluten-Free, Dairy-Free, refined-sugar-free, and common food allergies).

Ingredient Adaptability: Skilled in adjusting recipes on the fly to suit participant dietary needs without sacrificing flavor or aesthetics.

4. Teaching & Communication Skills

Language Proficiency: Fluent in English (essential for teaching international participants) and Bahasa Indonesia (for kitchen operations and local team coordination).

Instructional Ability: Comfortable leading groups, explaining techniques step-by-step, and keeping classes engaging, clear, and encouraging.

Hospitality Mindset: Warm, patient, and highly personable.

5. Location & Logistics

Location: Based in or able to commute reliably to Ubud, Bali on class days.

Kitchen Hygiene: Strict adherence to sanitation and food safety standards (HACCP/ServSafe principles).

Audition & Hiring Process

Phase 1: CV screening & brief interview.

Phase 2: Practical Audition (Demonstrate a short 20-minute mini-teaching session and prepare one healthy Indonesian-Western-Japanese fusion dish with healthy adjustments).

Your application will include the following questions:

• Which of the following statements best describes your right to work in Indonesia?
• How many years' experience do you have as a Culinary Instructor?
• Which of the following types of qualifications do you have?
• How would you rate your English language skills?
• How would you rate your Japanese language skills?
• Are you available to work outside your usual hours when required? (e.g. weekends, evenings, public holidays)