Job responsibilities
 Teach/ Train students in practical sessions in their areas of specialization,  Contribute to the developments, Planning and implementation of high-quality curriculum,  Conduct practical sessions planning and Preparation  Conduct and contribute in innovative projects,  Engage in professional and personal Development,  Conduct Training needs assessment in line with curriculum,  Participate in community outreach activities,  Prepare list and specification of tools, equipment, materials and consumables for tender purpose  Conduct supervision of student projects  Conduct practical Examination and assessment  Contribute to consultancy and other income generating activities including short courses  Participate in income generating activities for institution,  Provide professional and technical advice to the institution  Managing projects funded through research grants  Perform all other tasks assigned by her/ his supervisor.
Qualifications
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Bachelor’s degree in Hospitality Management with at least Second-Class Upper Division, 2 Years of experience in teaching and 1year of industrial exposure
2 Years of relevant experience
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Bachelor’s degree in Hotel and Restaurant Management with background in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
2 Years of relevant experience
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Bachelor’s degree in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
2 Years of relevant experience
Required competencies and key technical skills
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Results oriented
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Digital literacy skills
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Presentation skills
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Research skills
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Tools and equipment handling skills
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Knowledge of practical teaching methodology
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Team working Skills
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Analytical skills;
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Creativity and Innovation
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skills in Knowledge in TVET policies
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Strong communication skills
Psychometric Domains
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Critical thinking
Competence / Skills
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Analytical skills
Competence / Skills
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