Job Title: Part-Time Culinary Instructor / Cooking Class Educator Location: Ubud, Bali Employment Type: Part-Time / Contract (Paid Per Class) Position Summary The Vinaya Boutique Hotel and Apartments is looking for a passionate and skilled Part-Time Culinary Instructor to conduct interactive, hands-on cooking classes in Ubud. The ideal candidate has formal culinary qualifications and strong expertise in Indonesian, Western, and Japanese cuisines. Compensated on a per-class basis, the role involves leading dynamic culinary sessions, sharing food culture, developing innovative healthy fusion dishes, and addressing diverse dietary preferences with impressive presentation. Compensation & Engagement Model Pay Structure: Paid on a Per-Class Rate (Fee Per Session) in Indonesian Rupiah (IDR). Compensation Range: Rp 200,000 – 800,000 per class session, negotiable based on experience, group size, and class duration. Rate Inclusions: The per-class rate covers teaching duration, standard pre-class mise en place check, participant interaction, and post-class wrap-up. Schedule: Flexible / On-call based on class bookings, seasonal demand, and instructor availability. Key Qualifications & Requirements 1. Education & Formal Credentials Formal Education: Diploma or Bachelor’s degree in Culinary Arts, Hospitality, or Vocational Culinary Studies (SMK Tataboga / D3/D4/S1 Culinary/Hospitality management). Certification: Professional chef/cook certifications (e.g., BNSP, ServSafe, or equivalent trade certificates) are highly regarded. 2. Culinary Expertise & Fusion Innovation Tri-Cuisine Mastery: Deep understanding of flavor profiles, techniques, and presentation across three primary cuisines: Indonesian Cuisines: Traditional spice pastes (bumbu), regional specialties, authentic techniques, and local Indonesian ingredients. Western Cuisines: Foundational techniques (knife skills, sauces, roasting, pan-searing, plating) spanning, Italian Mediterranean or classic European styles. Japanese Cuisines: Core fundamentals (dashi/umami profiles, sushi assembly, tempura techniques, ramen, teriyaki, and delicate knife work). Healthy Fusion & Presentation: Ability to seamlessly blend Western, Indonesian, and Japanese flavors into creative, healthy dishes with modern, outstanding presentation. Work Experience: Minimum 2–3 years of active kitchen experience as a Cook, Line Cook, Demi Chef, or Chef in reputable restaurants, hotels, or culinary studios. 3. Dietary & Nutrition Literacy Dietary Patterns: In-depth understanding and practical mastery of Vegan, Vegetarian, and Pescetarian meal preparation. Allergens & Restrictive Diets: Clear knowledge of cross-contamination prevention and specific dietary requirements (Gluten-Free, Dairy-Free, refined-sugar-free, and common food allergies). Ingredient Adaptability: Skilled in adjusting recipes on the fly to suit participant dietary needs without sacrificing flavor or aesthetics. 4. Teaching & Communication Skills Language Proficiency: Fluent in English (essential for teaching international participants) and Bahasa Indonesia (for kitchen operations and local team coordination). Instructional Ability: Comfortable leading groups, explaining techniques step-by-step, and keeping classes engaging, clear, and encouraging. Hospitality Mindset: Warm, patient, and highly personable. 5. Location & Logistics Location: Based in or able to commute reliably to Ubud, Bali on class days. Kitchen Hygiene: Strict adherence to sanitation and food safety standards (HACCP/ServSafe principles). Audition & Hiring Process Phase 1: CV screening & brief interview. Phase 2: Practical Audition (Demonstrate a short 20-minute mini-teaching session and prepare one healthy Indonesian-Western-Japanese fusion dish with healthy adjustments).

Culinary Instructor / Cooking Class Educator

Deskripsi Pekerjaan

Ringkasan

Lowongan Terkait Lainnya

Game Development Instructor

Instruktur Komputer (IT)

Art & Craft Instructor

Restaurant Manager