Key Responsibilities

• Curriculum Development & Instruction: Design and deliver comprehensive courses covering topics such as baking techniques, food preparation, menu planning, sanitation, hotel operations, customer service, and hospitality management. Utilize various teaching methods including lectures, demonstrations, and hands-on practical sessions.
• Student Assessment & Evaluation: Prepare and administer tests, assignments, and practical evaluations to assess student progress. Provide constructive feedback to support student development.
• Mentorship & Guidance: Offer academic advising and career counseling to students, guiding them in their educational and professional journeys.
• Industry Engagement: Stay updated with current trends and developments in the culinary and hospitality industries. Integrate industry best practices into the curriculum.
• Administrative Duties: Maintain accurate records of student attendance and performance. Prepare reports and documentation as required by the institution.
• Additional Responsibilities: Participate in faculty meetings, contribute to departmental activities, and undertake other duties as assigned.

Qualifications

• Educational Requirements: Minimum of an OND or HND in Hospitality Management, Culinary Arts, or a related field. A Bachelor’s degree is preferred.
• Professional Experience: At least 3 years of work experience in the culinary or hospitality industry, with a focus on supervisory or leadership roles.
• Teaching Experience: Prior experience in teaching or training is advantageous.