Editorial summary

The company is seeking an experienced Senior Culinary Instructor to join its team at Bistro Lab, a Learning Enterprise focused on hands-on culinary training in Asian and Western techniques. The role involves teaching students practical skills in hot kitchen production, food innovation, and customer-centric practices. Candidates should have a strong background in hotel kitchens, catering, or large-scale F&B operations, with expertise in Asian cuisine and familiarity with Western culinary methods. Compensation details are not specified.

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Job description

[This job id 12443 first appeared in Job-Q.com on 04 Jun 2026]

[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 large-scale 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 training and demonstrations in culinary techniques to students, with emphasis on food science, ingredient functionality, product formulation and recipe development and emerging culinary technologies

• Support Bistro Lab’s daily production and operational requirements in a teaching environment, ensuring kitchen safety, food hygiene and workflow efficiency.

• Develop innovative products and recipes for the Bistro Lab including healthier and nutritionally balanced offerings.

• Apply industry best practices in supporting R&D projects using novel or alternative Asian and Western ingredients, sustainable food practices, and modern culinary applications.

• Participate in curriculum planning, review and redesign to align learning outcomes with module objectives, industry-relevant practices. and students’ technical and employability skills.

• Facilitate student learning through practical instruction, mentoring, and assessment, supporting students’ technical competencies, creativity, professionalism, and industry readiness.

• Establish and maintain strong partnerships with industry stakeholders, supporting student internships, industry projects, guest lectures and learning journeys.

• Promote a collaborative, student-centric, and solutions-oriented working environment through effective communication, leadership, teamwork, and continuous improvement.

[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, hospital food service, catering companies, or large-scale F&B production environments.

• Strong expertise in Asian cuisine, with proficiency in classical and contemporary Western culinary techniques, supported by both theoretical knowledge and hands-on application.

• Familiarity with modern culinary technologies, food production systems, kitchen innovation, and emerging industry trends.

• Experience in Culinary R&D, healthier 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 is considered an added advantage.

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