Lecturer - Culinary Skills [ITE College West]

Institute of Technical Education; Singapore; Sur place; SGD 50 000 - 70 000; Plein temps

Résumé du poste

Institute of Technical Education in Singapore is looking for a Lecturer to enhance culinary education. You will contribute not only in teaching but also in industry projects and helping students develop their potential. Candidates should be conversant in Asian culinary practices, possess strong knowledge of various cuisines, and have exceptional communication skills. Opportunities for career advancement to Senior Lecturer and leadership roles are available, making this an excellent opportunity for experienced professionals.

Qualifications

• Conversant in Asian culinary kitchen practices and local herbs.
• Sound culinary foundation in French, Italian, Nordic, or Spanish cuisines.
• Proven knowledge of food recipe formulation and modern kitchen equipment.

Responsabilités

• Teach and facilitate student learning in culinary arts.
• Carry out industry projects connecting with current trends.
• Maintain strong linkages with industry and educational institutions.

Connaissances

Asian Cuisine expertise

Western Cuisine knowledge

Strong communication skills

Supervisory experience

Food recipe formulation

Digitalisation experience

Description du poste

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.