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Major Duties: |
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(a) |
To provide technical support to teaching activities, as well as special projects and events; |
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(b) |
To be responsible for the installation, commissioning, operation and maintenance of equipment / apparatus for the training restaurant / kitchen; |
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(c) |
To set up and prepare for practical training sessions; |
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(d) |
To assist lecturers in demonstration, practical classes and projects; |
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(e) |
To provide guidance and services to students in designated areas of the operational unit; |
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(f) |
To implement the hygiene and safety regulations and measures in the restaurant / kitchen and designated areas of the operational unit; |
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(g) |
To assist in the procurement and inventory control of relevant stores, commodities and equipment; and |
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(h) |
To support the operations of other training venues of the Hospitality Discipline. |
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Requirements: |
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(a) |
A recognised diploma or higher certificate in Hotel / Catering / Hospitality or equivalent; |
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(b) |
At least 2 years’ work experience in catering industry, preferably in food production; |
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(c) |
Good communication and presentation skills; |
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(d) |
Good knowledge of basic computer applications; and |
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(e) |
Good work initiative and be a good team player. |
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Notes: |
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(1) |
Applicants with substantial experience and achievements in the relevant field but without the required academic / professional qualifications OR those with exceptional academic / professional qualifications but with less experience may also apply. |
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(2) |
The appointee(s) may be required to perform duties outside normal office hours and/or outside campus. |
