Head Chef Job Requirements Candidate must possess at least Professional Certificate /Diploma/Degree in Food & Beverage Services Management or equivalent Minimum 3 years of working experience in the related field Required skills: Culinary Art, International Cuisine and Asian Cuisine Able to take control of any given tasks and maintain a high team spirit Job Descriptions Responsible for the day to day business Ensure good kitchen security Ensure consistency of food quality and presentation Attend briefing for special functions if required to do so Maintaining the cleanliness, stock control, organization and standards of the section Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning, and business levels Constantly advising Chef on needs and ordering requirements To undertake any other duty and responsibility considered to be consistent with the role Lecturer Cum Pastry Chef Job Requirements Candidates must have at least Master qualification in the respective subjects/disciplines Candidates should have at least 1 or more years of teaching experience in the relevant disciplines and 2 or more years in industry Candidates should have a record of exceptional teaching, preferably with evidence of effective academic and administrative leadership A strong knowledge of the subject area combined with a broad subject background enabling contributions to teaching programmes Good interpersonal skills and demonstrated ability to work with students and staff from a diverse range of backgrounds Excellent command of spoken and written English Job Descriptions Teaching and learning of undergraduates Assists in sharing expertise and conduct short courses as per required by the University Manages day-to-day operations of the pastry and bakery section of the kitchen Set up and open bakery for business every morning Produces fresh baked goods including but not limited to artisan bread and rolls, muffins, laminated Danish, laminated croissants and doughnuts and others Creates signature menu and re-news menus to engage the interest of customers Liaises closely with the kitchen coordinator in inventory monitoring and related works Monitors stocks for baking ingredients such as flour, sugar and makes appropriate orders within budgets Checks the quality of material and condition of equipment and devices used for cooking and baking Maintains cleanliness and organization in all work areas Reports maintenance, hygiene and hazard issues to the Dean and relevant departments immediately Supervises and trains students in bakery preparation and presentation Assists with or/and attends Education Fair - Culinary Arts booth
