Culinary Instructor

Company Description La Flamme Bleue Center for Culinary Arts – Tuguegarao (LFB Culinary School) is Northern Luzon's premier culinary institution, offering world-class chef training through a 12-Month Professional Culinary Arts Diploma and Baking & Pastry certificate programs. Located in Tuguegarao City, Cagayan Valley, Philippines, the school emphasizes intensive hands-on training across 14 global cuisines. LFB provides pathway opportunities with 5-star and Michelin Guide listed hotels and restaurants, helping learners build strong industry connections. Its programs are designed for aspiring chefs, high school graduates, and career shifters seeking practical, industry-aligned culinary skills and professional growth.

Role Description The Culinary Instructor is a full-time, on-site role based in Tuguegarao, responsible for delivering high-quality culinary instruction aligned with LFB's standards. This role includes planning and conducting practical and theoretical classes in cooking and baking, demonstrating techniques, and guiding learners through hands-on exercises. The instructor will develop lesson plans, ensure adherence to food safety and sanitation practices, and assess learner performance through evaluations, feedback, and practical exams. Daily tasks also involve maintaining teaching kitchens and equipment, coordinating with academic staff on curriculum improvements, mentoring learners on career pathways, and supporting events, workshops, and culinary competitions as needed.

Qualifications

• Strong culinary foundation with advanced Cooking and Culinary Skills suitable for teaching diverse cuisines.
• Proficiency in Baking and pastry techniques, including preparation, presentation, and recipe development.
• Experience in Culinary Management, including kitchen operations, menu planning, and cost control.
• Demonstrated ability in Training, coaching, or teaching within culinary or hospitality environments.
• Relevant culinary diploma, certification, or degree from an accredited institution.
• Industry experience in professional kitchens, hotels, restaurants, or culinary schools.
• Knowledge of food safety, sanitation standards, and local regulatory requirements.
• Strong communication and interpersonal skills, with the ability to work collaboratively with diverse learners and staff.
• Organizational skills and the ability to plan lessons, manage class time, and maintain accurate student records.
• Willingness to work on-site in and occasionally support school events or weekend activities.