I. JOB DESCRIPTION

• Deliver Culinary, Pastry and Kitchen Operations training programs for students at Hotel Academy.
• Plan, prepare and deliver theory and practical training sessions in accordance with curriculum and industry standards.
• Coach and mentor students to develop technical skills, operational knowledge and professional workplace behaviors.
• Organize and supervise kitchen production, practical exercises and banquet operations during training.
• Ensure compliance with food safety, hygiene, sanitation and occupational health & safety standards.
• Monitor food quality, portion control, inventory and proper use of kitchen equipment and supplies.
• Develop and update recipes, training materials, production schedules and practical assessments.
• Evaluate student performance, provide constructive feedback and maintain accurate training records.
• Support kitchen operations, special events, recruitment activities and other assignments as required.

II. REQUIREMENTS

• Bachelor's degree or Diploma in Culinary Arts, Hospitality Management, or a related field.
• Minimum 4–5 years of experience in kitchen operations within luxury hotels, resorts or fine dining restaurants.
• Previous experience in training, coaching or supervising culinary staff or students is preferred.
• Strong knowledge of culinary techniques, food safety, sanitation and kitchen operations.
• Good communication, presentation and organizational skills.
• Good command of spoken and written English.
• Passion for teaching and developing future hospitality professionals.