Temp Senior Instructor (Culinary) at Public Service Division

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Asian Cuisine, Western Culinary Techniques, Recipe Development, Food Innovation, Culinary R&D, Food Science, Kitchen Safety, Food Hygiene, Product Formulation, Teaching, Demonstration, Customer-Centric Practices, Culinary Competitions, Ingredient Functionality, Novel Ingredients

Industry

IT Services and IT Consulting

Description

[What the role is] Temp Senior Instructor (Culinary) [What you will be working on] We are seeking an experienced and passionate Senior Culinary Instructor to join our teaching team at Bistro Lab, a unique Learning Enterprise where students receive hands-on training in hot kitchen production, Asian and Western culinary techniques, customer-centric practices, and food innovation. The ideal candidate will have a strong background working in hotel kitchens, catering companies, or largescale F&B production environments, with strong expertise in Asian cuisine complemented by familiarity with Western culinary techniques. This role involves classroom teaching, practical kitchen instruction, and supporting the daily operations of Bistro Lab in a real-world production setting. The instructor will also contribute to R&D initiatives, including recipe development using novel or alternative ingredients, and is encouraged to bring creativity and innovation into the learning environment. Candidates with experience in Culinary R&D, Culinary technology and exposure to digital and smart kitchen systems will be highly regarded. The responsibilities are as follows: • Conduct hands-on demonstrations in culinary techniques to students, with emphasis on latest technology, ingredient functionality, product formulation and recipe development. • Support Bistro Lab’s daily production and operational requirements in a teaching environment, ensuring kitchen safety and food hygiene. • Develop innovative products for the Bistro Lab and integrate them into the teaching curriculum. • Contribute to R&D projects, including recipe development using novel or alternative Asian and Western ingredients. • Where applicable, coach or prepare students for culinary competitions. The selected candidate may be offered up to a 1 year contract. [What we are looking for] • Relevant qualification/certification in Culinary Arts, or a related discipline. • Minimum 5 to 8 years of relevant industry experience working in hotel kitchens, catering companies, or large-scale F&B production environments. • Strong expertise in Asian cuisine, with proficiency in Western culinary techniques. • Proficiency in classical and modern Asian and Western cooking techniques, with both theoretical knowledge and hands-on application. • Experience in Culinary R&D, recipe development, or product formulation including use of novel and alternative ingredients. • Knowledge of food science, with experience participating in or coaching students for culinary competitions considered an added advantage. http://jobs.careers.gov.sg The Singapore Public Service plays a key role in the economic growth, progress and stability of Singapore by formulating and implementing government policies, as well as providing key public services. Whether you are a fresh graduate joining the workforce or an experienced professional, the Singapore Public Service offers a great variety of job opportunities for you. The work in the Public Service can be broadly categorised into the following sectors: Economic, Social, Security & External Relations, and Administration & Corporate Development. Be part of the team that shapes the future of Singapore. Log on and take your first step towards a career that matters! Need help? Please click here for assistance. Our team will contact you shortly!

Responsibilities

The Senior Culinary Instructor will conduct hands-on demonstrations in culinary techniques and support Bistro Lab’s daily production and operational requirements. They will also contribute to R&D initiatives, including recipe development and coaching students for culinary competitions.