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Food Production Lecturer (Theory and Practical)
Asquare institute of Hospitality Management

अन्तिम मिति:   2024 Apr 13

खाली पद : 1 people
स्थान : Gaththaghar Area, Madhyapur Thimi, Bagmati Province
तलब :
Negotiable
लिङ्ग : पुरुष
शिक्षा :
Bachelor's Degree (आवश्यक)
कामको श्रेणी : मध्य श्रेणी
कामको प्रकार : पुरै समय
सिफ्ट : नियमित
कामको अनुभव
:
2 Years (आवश्यक)
कागजातहरू : Citizenship , CV

प्राविधिक सीपहरु:

Communication Patience Flexible Computer Knowledge Bachelors in Hotel Management compulsory

व्यक्तिगत गुणहरू:

Loyal and flexibility Good Communication Work under pressure and multitask Enthusiasm to develop your skills and knowledge Should be able to cope with work pressure Should have good command in both English n Nepali communicate effectively with senior management calm mind in a stressful environment

सुविधाहरू:

Salary can be Negotiable As per company Aggrements will be discuss in interview
कामको विवरण
  • We are a hospitality college that offers courses in DPCHM, DSW, and DPCA.

    Key Responsibilities:

    1. Develop and deliver engaging lectures, demonstrations, and practical sessions to educate students on Food Production Theory and Practical topics, including culinary techniques, recipe development, kitchen safety, and sanitation standards.

    2. Design and implement hands-on training activities in our state-of-the-art kitchen facilities, providing students with opportunities to apply theoretical knowledge and develop practical culinary skills.

    3. Create instructional materials, such as lesson plans, presentations, recipes, and assessments, to support student learning and ensure alignment with program objectives and industry standards.

    4. Assess student performance through practical evaluations, written exams, cooking demonstrations, and other assessment methods, providing timely feedback and guidance to support their academic and professional growth.

    5. Stay abreast of industry trends, culinary innovations, and best practices in food production, incorporating relevant information into course curriculum to enhance student learning outcomes and prepare them for successful careers in the culinary arts.

    6. Collaborate with colleagues, industry professionals, and guest chefs to enrich the educational experience, participate in curriculum development initiatives, and contribute to the continuous improvement of academic programs.

    7. Freshers can also apply.


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