Industry: NGO
Deliver high-quality theoretical and practical training in food production, ensuring students gain strong technical skills, food safety knowledge, and professional behavior.
Main Responsibilities:
Training & Teaching
Deliver theory and practical lessons following the curriculum.
Use student-centered teaching methods and assess student progress.
Ensure proper hygiene, safety, and kitchen discipline.
Support student internships, placement, and follow-up after graduation.
Participate in student recruitment and provide guidance to struggling learners.
Kitchen Operations
Supervise and coach students during practical sessions.
Maintain hygiene standards, kitchen equipment, and inventory.
Ensure food safety procedures are followed at all times.
Administration
Maintain attendance records in the system.
Participate in meetings and support annual budget planning.
Manage purchase requests and training-related documentation.
Job Requirements
Bachelors Degree in Tourism, Hospitality, or related field.
1-2 years of professional kitchen/food production experience.
Teaching or pedagogical experience is a plus.
Good communication, planning, and organizational skills.
Basic MS Office and English proficiency.
Knowledge of food safety standards; strong customer service mindset.
