Posiiton

Cook Instructor

Educational Qualification

Diploma or Bachelor’s degree in Hotel Management, Culinary Arts, Hospitality Management, or a related field from a recognized institution.

Professional Cook certification (Level II/III or equivalent) is preferred.

Training of Trainers (ToT) certification is an added advantage.

Experience

Minimum 5 years of teaching or training experience in Cookery, Culinary Arts, or General Cook programs at a recognized institution.

Experience in competency-based training and assessment is preferred.

Relevant industry experience in hotels, restaurants, or commercial kitchens is an added advantage.

Technical Knowledge and Skills

The instructor should possess sound knowledge and practical skills in

Kitchen organization, food safety, hygiene, and HACCP principles.

Safe use and maintenance of kitchen tools and equipment.

Preparation of Nepali and international dishes, including soups, sauces, salads, appetizers, main courses, bakery, and basic desserts.

Menu planning, recipe standardization, portion control, food costing, and inventory management.

Practical kitchen operations in accordance with the CTEVT General Cook curriculum. Or Experience teaching CTEVT or other competency-based vocational programs.

Instructional Competencies

Ability to deliver effective theoretical and practical training.

Ability to prepare lesson plans, conduct demonstrations, and assess students’ practical competencies.

Ability to maintain academic records and mentor students throughout the training.