Chef (Dosen / Lecturer for Kitchen Operation)

Responsibilities

Plan, execute, monitor and evaluate teaching learning process including practical classes, laboratory activities, internship, training, prepare and execute examination, seminars, and thesis advisory for students. Lecturers also required to develop lesson plan based on curriculum.

Actively involved in research activities, such as submitting research proposal for national & international grant purposes and securing the grant.

Submitting publication (journal, conference, poster, patent, books) including internal publication.

Actively involved in community service as acknowledged by the Study Program and Directorate of ARCS (Academic Research and Community Service)

Demonstrate proficiency in digital communication, multimedia production, and digital content creation relevant to the field of business management, hospitality, and tourism.

Actively involved in the University’s events

Qualifications

• Proficient in English with strong active communication skills.
• Minimum 2–3 years of teaching experience at vocational high school (SMK) or university level.
• and/or 5–7 years of professional experience in the hospitality industry.
• Candidates holding a Master’s degree (S2).