Qualification:

Bachelor's degree in Culinary Arts, Baking and Pastry Arts, or a related field.

Minimum Intermediate degree of plus two in CTEVT Level

Responsibility:

1. Experience on a five star hotel

2. Knowledge of food safety and sanitation standards

3. Ability to manage the classroom and maintain student engagement

4. Strong communication and interpersonal skills

5. Ability to adapt teaching methods to accommodate diverse learning styles.

6. Proven experience in bakery operations and instruction.

7. Demonstrate cooking techniques