Cook Instructor

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.

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