Pacific Hospitality and Culinary Academy was established in 2016 with the sole objective of providing industry centered vocational education training to the prospective students who are seeking to get jobs in the international hospitality organizations. We offer structured Culinary Programs that bring you world class experience in hospitality training. Indulge yourself in the joys of cooking and earn yourself exceptional Culinary skills.

Culinary Instructor

Views: 54 | Apply Before: 3 weeks, 2 days from now

Basic Job Information

Job Category	:	Teaching / Education
Job Level	:	Mid Level
No. of Vacancy/s	:	[ 1 ]
Employment Type	:	Full Time , Part Time
Job Location	:	Kathmandu
Offered Salary	:	Not Disclosed
Apply Before(Deadline)	:	Jun. 30, 2025 23:55 (3 weeks, 2 days from now)

Job Specification

Education Level	:	Under Graduate (Bachelor)
Experience Required	:	More than 2 years
Professional Skill Required	:	Interpersonal Skills Attention to Detail Team Management Management Communication

Other Specification

Academic Qualification: Completed BHM or MHM.
Experience: 2–3 years of hands-on training experience in the culinary field.
Expertise: Skilled in conducting both practical and theoretical classes, ensuring a well rounded learning experience for students.
Language Proficiency: Excellent command of the English language, both spoken and written.
Teaching Style: Engaging, professional, and student-focused with a strong emphasis on culinary standards and techniques.

Job Description

Practical classes

Conduct hands on demonstrations of food preparation techniques, plating and kitchen operations.
Supervise and guide students in practicing culinary techniques and recipe execution.
Oversee practical lab sessions ensuring safety, hygiene and efficient workflow in the kitchen environment.
Evaluate student’s dishes based on taste presentation consistency and adherence to recipes.
Coordinate to ensure ingredients and tools are prepared and organized for practical classes.
Teach and enforce hygiene sanitation and food safety procedure during all practical activities.

Theory classes

Design and update theoretical modules covering culinary foundations, nutrition’s food science and kitchen management.
Deliver lecturers on topics such as culinary terminology, food safety, menu planning, costing and international cuisines.
Develop and evaluate written tests, assignments and projects to measure students theoretical understanding
Provide academic support clarify theoretical concepts and encourage independent learning through research or reading.
Prepare teaching materials such as handouts presentations and reading lists to supplement lecturers
Stay current with culinary trends food laws and educational methodologies to keep the curriculum relevant.