About This Role
We are seeking a Senior Culinary Instructor with 5-8 years of experience in hotel kitchens, catering, or F&B production to lead hands-on training and R&D initiatives at Bistro Lab.
Responsibilities
- Conduct hands-on training and demonstrations in culinary techniques to students.
- Support Bistro Lab's daily production and operational requirements in a teaching environment.
- Develop innovative products and recipes for the Bistro Lab including healthier offerings.
- Apply industry best practices in supporting R&D projects using novel or alternative ingredients.
- Participate in curriculum planning, review and redesign to align learning outcomes with module objectives.
- Facilitate student learning through practical instruction, mentoring, and assessment.
Requirements
- Relevant qualification/certification in Culinary Arts or related discipline.
- Minimum 5 to 8 years of relevant industry experience working in hotel kitchens, hospital food service, catering companies, or large-scale F&B production environments.
- Strong expertise in Asian cuisine with proficiency in classical and contemporary Western culinary techniques.
- Familiarity with modern culinary technologies, food production systems, kitchen innovation, and emerging industry trends.
- Experience in Culinary R&D, healthier 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.