課程經理（中式廚藝）

Vocational Training Council

Duties & Responsibilities

Design, develop and ensure quality of departmental curricula and participate in academic review work.
Serve as course director and create teaching materials meeting professional standards.
Lead daily departmental operations including supervising training courses and student affairs.
Manage departmental resources including personnel, finances, equipment and budgets.
Manage Chinese training kitchens, supervise cooking quality and design menus.
Advance subject strategy alignment with institutional long-term planning.
Build relationships with organizations and employers to ensure curriculum meets industry needs.

Hold a recognized degree in hotel management, food and beverage management, or equivalent.
Have five years of senior hotel food and beverage operations management experience including upscale Chinese restaurants.
Fluency in Cantonese and Mandarin with excellent Chinese writing ability.
Familiarity with English food and beverage terminology and ability to communicate in English.
Proficiency in general computer software.
Pass a skills test.