Lecturer - Culinary Skills [ITE College West]

sggovterp; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

sggovterp invites applications for a Lecturer position in Singapore. The role goes beyond teaching, focusing on recognising and nurturing students' potential and lifelong learning needs.

You will engage in industry projects and maintain strong links with industry and schools to keep your practice current. Opportunities include industry attachments and experiences to update your skills, knowledge, and professional practices in food science and culinary arts.

Qualifications

• Excellent verbal and written communication skills are essential.
• Supervisory experience is required.
• Knowledge of food recipe formulation and development is expected.
• Familiarity with modern kitchen equipment and kitchen digitalisation is desirable.
• Participation and accolades in culinary competitions are advantageous.

Responsibilities

• Teach and facilitate learning as a Lecturer.
• Carry out industry or consultancy projects to stay current with industry changes.
• Maintain strong linkages with industry and schools; pursue industry attachments.
• Contribute to curriculum development and student mentorship.

Skills

Verbal and written communication

Supervisory experience

Asian cuisine knowledge

Western cuisine knowledge

Recipe formulation and development

Kitchen digitalisation

Culinary competition experience

Tools

Modern kitchen equipment

Job description

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

1. 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.
2. Western Cuisine - sound culinary foundation and working knowledge in any of the following cuisines i.e. French, Italian, Nordic and Spanish.
3. 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.
4. 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.