Lecturer/Instructor Assistant Professor Senior Lecturer Associate Professor Professor
UPM is hiring faculty members of the highest caliber Male and Female (PhD & Masters with Professional English proficiency) to fill vacancies in:
College of Hospitality Management:
Position: Culinary Arts Instructor in charge of Culinary Arts Theory & Practice
Reporting directly to the Director of International Hospitality Management Program, the Culinary Arts Instructor’s main responsibilities will be to insure the theoretical & practical education of students in the culinary arts division together with the qualitative delivery of meals within the institution’s F&B outlets, in the respect of the University of Prince Mugrin College of Hospitality Management quality standards.
The Culinary Arts Instructor will serve as a role model for excellence, representing the values of the University of Prince Mugrin College of Hospitality Management throughout all undertaken activities.
This position includes as well as the development of relationships between the student body and the industry through the development of their soft & hard skills, the monitoring of student life and assisting the latter in their employability into the hospitality job market.
The Culinary Arts Instructor will accompany the University of Prince Mugrin College of Hospitality Management in their academic journey towards excellence in hospitality teaching and their certification process with Ecole Hôtelière de Lausanne.
The scope of this mission includes, but is not limited to:
● Teaching a minimum of 18 contact hours each semester in the academic year (fall & spring).
● The management & supervision of all kitchen operations on campus in order to cater for the needs of both employees & students, together with the kitchen operations’ team, in the respect of the defined budgetary outlines.
● The setting up & monitoring of work procedure within all kitchen outlets in accordance to the highest health & safety standards within all kitchen departments (HACCP).
● The setting up, supervision and delivery of all theoretical kitchen curriculum performed in the classroom.
● The setting up, supervision and delivery of all practical kitchen curriculum in the kitchen laboratories within a safe environment.
● The coaching and development of both students and subordinates in order to maximize their future employability in the hospitality industry.
● Monitor and prepare supplies and equipment to ensure readiness prior to class.
● Report any issues in the kitchen facilities requiring attention or repairs.
● The development of course plans and complete course materials (PowerPoint slides, handouts, exercises, examination scripts, etc.).
● Making course syllabus available to students at the beginning of each semester.
● Submitting all course materials, students’ grading, and course evaluation reports at the end of each semester to the IHM department.
● Keeping classroom records and student’s attendance.
● Participate in the IHM department activities and committees.
● Participate effectively in any administrative related activities with both internal and external stakeholders.
● Carrying out administrative tasks related to the IHM department.
● Utilize the university e-learning platforms in all assigned courses.
● Ensure proper alignment of the course content with the institution’s cultural environment and local specificities.
● The assurance of regular update and upholding of the institution’s excellence standards.
● Ensure that all educational activities are conducted in a legal and ethical manners.
● Maintaining sufficient office hours for advising students.
● Any other related duties assigned.
Required min. 5 – 7 years of experience in similar position:
Higher degree in culinary arts delivered in English (Bachelor / Masters) in a relevant field (E.g. Certified executive chef/ certified culinary arts educator).
International professional certification will be an advantage.
Industry experience and comprehensive knowledge of regional and international cuisines, culinary techniques, menu planning, recipe and menu development, catering, dining trends, food ordering systems, budget/cost management, and supervision of kitchen personnel.
Ability to build course content based on the recommendations of the faculty and to use multimedia materials within the teaching practice.
Gastronomic & casual dining operations in the restaurant and hotel industry.
Operational & managerial roles, including of large teams.