Requirements

• Interested candidates should possess an ND / B.Sc Degree with a minimum 4 years working experience.

go to method of application »

Key Responsibilities

• Teaching and Instruction: Deliver high-quality instruction in catering service and hospitality management, focusing on theoretical and practical aspects.
• Curriculum Development: Contribute to the development and review of curriculum materials, ensuring alignment with industry standards and best practices.
• Practical Training: Supervise students in practical training environments, such as kitchens, restaurants, or hotels, to develop their skills and competencies.
• Industry Engagement: Maintain industry connections to stay updated on trends, best practices, and requirements, and to facilitate student placements and job opportunities.
• Assessment and Evaluation: Assess student performance, provide constructive feedback, and evaluate program effectiveness.
• Resource Development: Develop and maintain instructional resources, including lesson plans, materials, and equipment.

Requirements

• Education: Bachelor’s Degree in Hospitality Management, Catering Service, or a related field; relevant certifications

go to method of application »