Job description for Culinary Instructor / Cooking Class Educator at The Vinaya Boutique Hotel and Apartments
Job Title: Part-Time Culinary Instructor / Cooking Class Educator
Location: Ubud, Bali
Employment Type: Part-Time / Contract (Paid Per Class)
Position Summary
We are seeking a passionate and skilled Part-Time Culinary Instructor to lead engaging, hands-on cooking classes in Ubud. The ideal candidate holds formal culinary credentials and possesses strong expertise in Indonesian, Western, and Japanese cuisines. Paid on a per-class basis, you will be responsible for leading interactive culinary sessions, sharing food culture, crafting innovative healthy fusion dishes, and accommodating diverse dietary preferences with outstanding presentation.
Compensation & Engagement Model
Pay Structure: Paid on a Per-Class Rate (Fee Per Session) in Indonesian Rupiah (IDR).
Compensation Range: Rp 200,000 – 800,000 per class session, negotiable based on experience, group size, and class duration.
Rate Inclusions: The per-class rate covers teaching duration, standard pre-class mise en place check, participant interaction, and post-class wrap-up.
Schedule: Flexible / On-call based on class bookings, seasonal demand, and instructor availability.
Key Qualifications & Requirements
1. Education & Formal Credentials
Formal Education: Diploma or Bachelor’s degree in Culinary Arts, Hospitality, or Vocational Culinary Studies (SMK Tataboga / D3/D4/S1 Culinary/Hospitality management).
Certification: Professional chef/cook certifications (e.g., BNSP, ServSafe, or equivalent trade certificates) are highly regarded.
2. Culinary Expertise & Fusion Innovation
Tri-Cuisine Mastery: Deep understanding of flavor profiles, techniques, and presentation across three primary cuisines:
Indonesian Cuisines: Traditional spice pastes (bumbu), regional specialties, authentic techniques, and local Indonesian ingredients.
Western Cuisines: Foundational techniques (knife skills, sauces, roasting, pan-searing, plating) spanning, Italian Mediterranean or classic European styles.
Japanese Cuisines: Core fundamentals (dashi/umami profiles, sushi assembly, tempura techniques, ramen, teriyaki, and delicate knife work).
Healthy Fusion & Presentation: Ability to seamlessly blend Western, Indonesian, and Japanese flavors into creative, healthy dishes with modern, outstanding presentation.
Work Experience: Minimum 2–3 years of active kitchen experience as a Cook, Line Cook, Demi Chef, or Chef in reputable restaurants, hotels, or culinary studios.
3. Dietary & Nutrition Literacy
Dietary Patterns: In-depth understanding and practical mastery of Vegan, Vegetarian, and Pescetarian meal preparation.
Allergens & Restrictive Diets: Clear knowledge of cross-contamination prevention and specific dietary requirements (Gluten-Free, Dairy-Free, refined-sugar-free, and common food allergies).
Ingredient Adaptability: Skilled in adjusting recipes on the fly to suit participant dietary needs without sacrificing flavor or aesthetics.
4. Teaching & Communication Skills
Language Proficiency: Fluent in English (essential for teaching international participants) and Bahasa Indonesia (for kitchen operations and local team coordination).
Instructional Ability: Comfortable leading groups, explaining techniques step-by-step, and keeping classes engaging, clear, and encouraging.
Hospitality Mindset: Warm, patient, and highly personable.
5. Location & Logistics
Location: Based in or able to commute reliably to Ubud, Bali on class days.
Kitchen Hygiene: Strict adherence to sanitation and food safety standards (HACCP/ServSafe principles).
Audition & Hiring Process
Phase 1: CV screening & brief interview.
Phase 2: Practical Audition (Demonstrate a short 20-minute mini-teaching session and prepare one healthy Indonesian-Western-Japanese fusion dish with healthy adjustments).
