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Major Duties: |
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(a) |
To perform teaching duties including lectures, tutorials, supervision of students’ projects and fieldwork placement; |
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(b) |
To provide support in the daily operations of the Training Kitchen regarding programme and academic management, resources management, finance and procurement; |
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(c) |
To carry out duties in relation to student and academic administration; and |
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(d) |
To develop programme curriculum and teaching, learning and assessment materials. |
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Requirements: |
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(a) |
A recognised degree in the discipline of Hotel and/or Catering Management, or equivalent, preferably with Level 4 Award in Managing Food Hygiene and Safety course of relevant professional bodies such as RSPH, CIEH etc.; |
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(b) |
At least 3 years’ relevant teaching and/or industry experience; |
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(c) |
Preferably with relevant work experience in contemporary food production operations in upscale market; and |
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(d) |
Good communication and presentation skills in both English and Chinese. |
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Notes: |
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(1) |
Shortlisted candidate(s) will be required to take a written assessment. |
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(2) |
The appointee(s) may be required to perform duties outside normal office hours and in designated places as assigned. |
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(3) |
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process. |
