Temp Senior Instructor (Culinary)

[What the role is]

[What you will be working on]

We are seeking an experienced and passionate Senior Culinary Instructor to join our teaching team at Bistro Lab, a unique Learning Enterprise where students receive hands-on training in hot kitchen production, Asian and Western culinary techniques, customer-centric practices, and food innovation. The ideal candidate will have a strong background working in hotel kitchens, catering companies, or largescale F&B production environments, with strong expertise in Asian cuisine complemented by familiarity with Western culinary techniques. This role involves classroom teaching, practical kitchen instruction, and supporting the daily operations of
Bistro Lab in a real-world production setting. The instructor will also contribute to R&D initiatives, including recipe development using novel or alternative ingredients, and is encouraged to bring creativity and
innovation into the learning environment. Candidates with experience in Culinary R&D, Culinary technology and exposure to digital and smart kitchen systems will be highly regarded.

The responsibilities are as follows:

• Conduct hands-on demonstrations in culinary techniques to students, with emphasis on latest
technology, ingredient functionality, product formulation and recipe development.
• Support Bistro Lab’s daily production and operational requirements in a teaching environment,
ensuring kitchen safety and food hygiene.
• Develop innovative products for the Bistro Lab and integrate them into the teaching curriculum.
• Contribute to R&D projects, including recipe development using novel or alternative Asian and Western ingredients.
• Where applicable, coach or prepare students for culinary competitions.

The selected candidate may be offered up to a 1 year contract.

[What we are looking for]

• Relevant qualification/certification in Culinary Arts, or a related discipline.
• Minimum 5 to 8 years of relevant industry experience working in hotel kitchens, catering companies, or large-scale F&B production environments.
• Strong expertise in Asian cuisine, with proficiency in Western culinary techniques.
• Proficiency in classical and modern Asian and Western cooking techniques, with both theoretical knowledge and hands-on application.
• Experience in Culinary R&D, 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 considered an added advantage.