Full-Time Lecturer / Asst. Lecturer (Culinary Art / Patisserie / Hospitality)

Our Programme:
 

• Culinary Art (Pâtisserie & Café Operation / Food Services & Production) OR

• Hospitality

Duties:
 

• Conduct teaching and student supervision of related subjects as assigned by supervisors

• Design / edit / mark teaching & assessment materials including supplementary works; Produce documents and attend meetings for quality assurance

• Take charge of academic and students activities related to the discipline and coordinate with the stakeholders where necessary

• Perform ad-hoc duties as instructed by supervisors

Requirements:
 

• Candidates should have at least a Bachelor degree or above in the relevant discipline and at least 2 years’ relevant working experience

• Teaching experience in the related discipline in tertiary education sector is preferred

• For Pâtisserie & Café Operation, Barista skill qualification preferred

• For Hospitality teaching, proficiency in using Opera (PMS) is preferred

• Preference will be given to those with strong academic / professional experience and professional qualifications

• Appointees should also possess good communication and interpersonal skills

Our Benefits:
 

• Medical and Dental Benefits

• Marriage Leave

• Education Sponsorship

• Examination Leave

Interested parties please submit a cover letter, together with a full resume indicating your availability, present and expected salary (insufficient information may not be considered). Please quote the Position Title and Programme that you will apply for, and send the application via "Apply Now" or by mail to the Human Resources Department, HKCT Jockey Club Ma On Shan Campus, 2 Hang Hong Street, Yiu On Estate, Ma On Shan.
 

To know more about us, please visit our website www.hkct.edu.hk

The personal data provided will be treated in strict confidence and used for recruitment purposes only. Candidates not invited for interview within 6 weeks may consider their application unsuccessful.

We are flexible-working-ready.