Key Responsibilities    

• Step-by-Step Meal Preparation Demonstrations: Conduct step-by-step meal preparation demonstrations in the laboratory, guiding students through each stage of a dish from mise en place to final plating
• Evaluation of Culinary Technique: Evaluate students' cooking techniques, seasoning, and plating presentation during practical sessions, providing constructive feedback to build consistency and profess
• Kitchen Readiness: Prepare mise en place ingredients, culinary tools, and kitchen equipment ahead of every practical cookery class, ensuring the kitchen lab is fully set up for demonstrations.
• Student & Lecturer Support: Assist the Lecturer during culinary demonstrations and practical cooking sessions, guiding students on proper technique, plating, food handling, and kitchen safety
• Develop and update kitchen/culinary lab manuals, standard recipes, and food safety procedures, maintaining accurate records for practical class sessions

Qualifications and skills    

• A Diploma in Hospitality or a related field as the minimum academic qualification
• A Degree in Hospitality will be an added advantage
• Must have relevant work Experience in food and beverage production(chef)