Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

The Assessment Manager oversees the planning, administration, and quality assurance of the Academy’s assessment processes to ensure accuracy, integrity, and compliance with institutional policies and EduTrust requirements. The role ensures timely management of examinations, assessment records, and student performance reporting while supporting continuous improvement, operational efficiency, and the effective use of digital systems.

KEY RESPONSIBILITIES

• Oversee the development, implementation, and review of assessment policies, processes, and documentation to ensure compliance with EduTrust and regulatory requirements.
• Manage the end-to-end assessment lifecycle including assessment planning, moderation, examination administration, and results processing.
• Ensure timely and accurate submission of student assessment results to relevant authorities and systems (e.g., TPGateway, SIS).
• Lead the preparation and reporting of student performance outcomes for EduTrust requirements (e.g., C7 reporting).
• Chair or support the Academic Standing and Assessment Committee (ASAC) in reviewing student results, academic progression, and academic integrity cases.
• Drive continuous improvement of assessment processes through digitalization, automation, and workflow optimization using SIS and other digital tools.
• Manage and ensure the security, integrity, and confidentiality of all assessment materials and student results.
• Provide guidance and training to academic staff on assessment design, moderation practices, and regulatory requirements.
• Monitor assessment quality and academic integrity including plagiarism, misconduct cases, and appeals processes.
• Support institutional audits, accreditation exercises, and quality assurance reviews related to assessment processes

QUALIFICATIONS

• Diploma or Bachelors degree in Education, Business Administration, or a related field.

• At least 2–3 years of experience in academic administration, assessment management, or education operations, preferably in a private education institution familiar with EduTrust requirements.
• Strong knowledge of assessment processes, academic quality assurance, and student information systems is preferred.
• Good organisational, analytical, and communication skills with the ability to manage assessment timelines, data accuracy, and compliance requirements effectively.

The Operations Events Executive plays a vital role in the seamless planning and execution of events and leisure programs under the EasyChef Lab (ECL) and Sunday Luxe. This role is responsible for ensuring smooth operational flow, excellent guest experience XCJCXUX, and efficient coordination of logistics from pre-event to post-event stages. The Executive is expected to align closely with the academy’s three strategic directives: driving positive cashflow for growth by supporting revenue-generating activities and managing event resources effectively; contributing to a lean and productive operation by optimizing workflows and minimizing waste; and embracing digital transformation through the use of digital tools for event coordination, customer engagement, and process automation.

ROLES AND RESPONSIBILITIES

Key Responsibilities:

Event Planning & Coordination

1. Support the planning, coordination, and execution of EasyChef Lab and Saturday Luxe leisure events, workshops, and culinary experiences.
2. Liaise with clients, vendors, and internal teams to ensure event requirements are communicated and delivered.
3. Develop event schedules, task lists, and logistical plans to ensure smooth execution.
4. Supporting both Operations/Facilities and ECL team for co-ordination of events execution and customer interface.

Onsite Operations Support

1. Oversee event-day operations, including assisting in venue setup, equipment arrangement, F&B preparation, and guest assistance.
2. Troubleshoot operational issues during events and ensure service excellence throughout.
3. Ensure all materials and tools required for sessions are prepared and replenished timely.

Administrative & Logistics Support

1. Maintain accurate records of bookings, invoices, inventory, and post-event reports.
2. Support procurement and stock management for event supplies and consumables.
3. Coordinate event bookings, rescheduling, and customer communications.

Facility & Safety Management

1. Ensure the cleanliness, safety, and readiness of EasyChef Lab and academy facilities before and after events.
2. Support compliance with food safety, fire safety, and general workplace safety requirements during events.

Customer Service & Engagement

1. Provide high-quality customer service and hospitality to guests, including welcoming participants and facilitating a positive experience.
2. Handle participant feedback and assist in post-event follow-ups and evaluations.

Digital Support

1. Assist in capturing photos/videos during events for marketing and social media.
2. Support basic digital tasks such as updating event content, attendance tracking, and managing digital registrations.

Team Collaboration

1. Work closely with various departments eg Faculty, Recruitment to align on event objectives.
2. Participate in regular team meetings to review performance, propose improvements, and align on upcoming activities.

2. Work Culture And Best Practices

You are expected to adopt the group's agile work culture, best practices and continuous improvement in compliance with the following:

1. Partners' brand goals, and our brand dominance mission.
2. SST (System, Structure and Tools) for a disciplined work culture to implement breakthrough thinking and innovative approaches to hit targets and overcome challenges.
3. Well-versed in our work culture adapted from Good to Great, 7 Habits of Highly Effective People, RACI and be a promoter of Train the trainers.
4. Adopt the 3 directives:

• 1. Positive Cashflow for Growth
• 2. Lean & Productive
• 3. Digitally Integrated for XCJCXUX

1. Embrace the 4DA planning cycles (9876,6541,4321) to structure and prioritize activities projects and initiatives effectively using SuperMATH (52-week Funnel).
2. Activate comprehensive strategies to integrate CJ (Customer Journey), CX (Customer Experience), and UX (User Experience) principles with exceptional impact.
3. Timely contribution and submission to our Corporate Planning Cycle.

REQUIREMENT

1. Min 3 years working experience in F&B/Hospitality industry with events & customer service performance track record
2. Diploma Level and Above
3. Excellent written communication and interpersonal skills
4. Resourceful and independent thinker
5. Oustanding planning and organisational skills
6. Multitasker and teamplayer
7. High self discipline and digital savvy

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.ication. By submitting your application, you acknowledge and accept this condition if applicable.

• English is required.

ROLES & RESPONSIBILITIES

• Provide personal assistance and administrative support to the Corporate Directors.
• Manage calendar, travel arrangements, and expense claims efficiently using digital tools.
• Organize internal and external meetings, including taking detailed minutes for governance board meetings and as required.
• Assist in the planning and coordination of events, leveraging digital platforms for seamless execution.
• Handle correspondence with government agencies, partners, and vendors through digital communication channels.
• Oversee office management duties, ensuring smooth day-to-day operations.
• Optimize electronic and paper-based filing systems, with a focus on digital document management and archiving.
• Assist in record-keeping, including maintaining legal and historical databases.
• Maintain policies and procedures for Corporate and Brand, ensuring documentation is up-to-date and accessible digitally.
• Assist in brand management, including updates to the website, digital collateral, and social media platforms.
• Ensure compliance with CPE’s Enhanced Registration Framework (ERF) and EduTrust certification, staying updated on regulatory requirements.
• Participate in special or ad-hoc projects, as well as miscellaneous tasks, using digital tools to streamline processes.

EDUCATIONAL QUALIFICATIONS

Possess a Diploma in Business or Personal Secretarial Certificate or equivalent is preferred

WORKING EXPERIENCE

Minimum 2 years secretarial experience serving management

JOB REQUIREMENTS

· Ability to handle sensitive and confidential information with discretion

· Excellent command of both spoken and written English

· Ability to multitask and be flexible to changes

· Work independently

· Improve productivity and wellness

· Appreciate finding, analysing and comparing data

· Strong personal commitment and accountability

· Able to work under pressure and meet strict deadlines

Proficient in Microsoft Office applications

Job Requirement

5 day work week (9am to 6pm)

Provide extensive support in executing the administrative job junctions in Departments such as Finance, HR, Cirporate

Attend and take minutes and transcribe / edit minutes

Other administrative functions

Job Requirements

Preferably with admin / secretarial experience

Digitally savvy (Microsoft office, teams, Hubspot, Canva)

Active and team player

matured individual and meticulous

meeting deadlines

able to commit from 9 to 6pm daily

TO PROVIDE RECRUITMENT SUPPORT, CONTRIBUTING TO THE GENERATION OF TOPLINE

ROLES AND RESPONSIBILITIES

Walk-in & Phone Enquiries
Serve as the first point of contact for walk-in and call-based leadsLog enquiries in HubSpot: Name, contact, programme interest, enquiry type, lead sourceAssign leads to relevant Singapore recruitment staff based on territory, within 1 working day

Chatbot & Unclassified Leads
Respond to chatbot enquiries and unclassified leads until AI automation is fully deployed
Qualify unknown leads by identifying theircountry, interest, and urgencyRoute qualified leads into HubSpot with appropriate tagging and assignment

Media, Events & Admin Support
Translate content into Chinese for bilingual presentations and campaigns
Conduct in-house photo and video shoots for recruitment marketing use
Provide logistical support during Open House, campus tours, fairs, and workshops
Manage calendar bookings for team meetings, appointments, and tours
Take meeting minutes, transcribe and format them for internal sharing
Compile monthly reports on enquiries, events, and campaign support activities
Replenish and manage collaterals throughout the academy and assist country managers with stock levels
Work closely with China team and external agencies to support student recruitment related activities and administrative matters

Ad-Hoc Tasks:
Support any additional recruitment and marketing-related tasks as assigned, including roadshows

JOB REQUIREMENT

• O level, diploma or equivalent.
• Knowledge of social media, hubspot,
• Minimum 3 year of experience in marketing roles.
• Knowledge of design software - canva, social media platforms
• Experience in event set up and video conferencing tools .
• Strong customer service and communication skills.
• Experience in the F&B sector is an asset.
• Able to converse with china partners
• Strong organizational and ability to prioritize work to succeed under fast-paced environment.

Job Description

To assist the production team in main kitchen and supervise students in food preparation and maintenance of hygiene and food safety standards.

• Set good examples in hygiene, and food safety and ensure the relevant SOP is adhered to by students.

• Demonstrate good practices in preparing meals and ensuring high quality in production and service standards

• Monitor and manage the usage of ingredients by students to minimise food waste.

• Manage the storage of supplies in accordance with SOP

• Adopt appropriate technology to keep track of inventory usage and kitchen waste

• Liaise with commercial partners to understand how to optimise the usage of kitchen equipment or improve the way we use their products

Job Requirements

• Preferably diploma in Hospitality or Food & Beverage or related fields

• Familiar with current skill standards

• Minimum of 2 years in Asian and / or Western cuisine (Culinary Arts)

• Passion for food, food service, education, F&B industry

• Excellent communication skills in oral and written English

• Good planning and organisation skills

• Good interpersonal skills

• Proficient in Microsoft Office applications

• Proficient in managing inventory

• Attention to detail especially considering food hygiene and safety

Responsible to provide financial, clerical, and administrative services to ensure efficient, timely, and accurate payment of accounts under his or her control.

RESPONSIBILITIES / MAJOR ACTIVITIES

• Collate and prepare information and estimates for accounting entries

• Compile and process accounting data for internal reporting and analysis
• Prepare and review reconciliations and other accounting controls
• Collate and prepare information for routine management reports
• Assist in documentation of current related processes
• Support review current processes and suggest improvements
• Assist to gather relevant narrative and quantitative information for decision-making
• Extract and analyse data from financial records and filing information relevant to the preparation of tax computations and related supporting documents
• Identify the appropriate requirements of Singapore Financial Reporting Standards (SFRS) or relevant accounting standards and policies and apply these to economic transactions and events
• Support ad hoc management presentations
• Collate and prepare information for ad hoc projects
• Compile and process accounting data for variance analysis

EDUCATIONAL QUALIFICATIONS AND PERSONAL CHARACTERISTICS

• Currently undergoing Diploma in Accounting or equivalent.
• Ability to handle sensitive and confidential information with discretion
• • Excellent command of both spoken and written English
• • Good planning and organisation skills • Work independently with minimum supervision
• • Good communication and interpersonal skills
• • Proficient in Microsoft Office applications
• • Attention to detail

The executive is involved in most, if not all, aspects of accounting and oversees the day-to-day activities of the accounting team. He/she ensures that the organisation's finance function is well organised as well as produces timely and accurate financial statements and management accounts, thus achieving compliance with corporate policies and statutory requirements. He/she analyses data and understands the financial performance and position of the organisation in order to develop suitable accounting policies to meet reporting requirements and to produce any special reports required by the management team.

The executive works closely with the internal and external auditors, bankers, and regulators. He/she is responsible for accounts payable function, must keep current with changing statutory requirements and tax laws and determine the implications of such changes to financial reporting.

Prepare accurate and timely financial statements and accompanying notes.

• Maintain accurate journal entries and allocations.

• Prepare and process payments.

• Reconcile accounts and provide analysis for the organisation’s financial
Participate in budgeting and forecasting activities for the group.

• Manage accounts payable to help the organisation determine working capital needs and funding strategies

• Work closely with other departments to resolveinvoice discrepancies
Identify ways to improve processes to gain efficiency using information technology tools.

• Operate accounting information systems efficiently and effectively.

• Prepare consolidated financial statements, business reports and forecasts for management and external stakeholders.

Plan and coordinate the annual financial audit process.

• Plan and coordinate GST and corporate tax reporting.

• Respond to internal and external auditors on audit data, variances and audit findings.

• Implement policies and procedures with emphasis on internal controls to prevent possible fraud and errors.

• Resolve issues and deficiencies arising from audit findings.

QUALIFICATIONS

• Minimum diploma in accounting or equivalent.

• Degree in accounting is preferred

RELEVANT EXPERIENCE

• 2 years or more working experience in related finance AP function with GST experience.

• Previous audit experience is an added advantage.

• Familiarity with accounting software, particularly NetSuite is preferred

• Prior experience in PEI is an advantage

PERSONAL CHARACTERISTICS & BEHAVIOURS

 Personal integrity, resilience in dynamic working environment

 Effective communication and interpersonal skills

 Work independently with minimum supervision

 Proficient in Microsoft Office applications

 Digitally savvy

 Meticulous and keen eye for details

 Business thinking and profit oriented

 Confident to conduct presentations on management reports

 Ability to handle sensitive and confidential information

Reports To

Financial Controller / Director

Position Summary

The Assistant Manager/Manager, Finance is responsible for overseeing the group’s financial operations, ensuring accurate accounting, strong internal controls, and full compliance with grant requirements.

This role manages budgeting, financial reporting, audits, and grant financial management while providing strategic financial guidance to leadership and teams.

Key Responsibilities

Finance & Accounting Management

• Oversee day-to-day accounting operations including general ledger, accounts payable/receivable, payroll, and bank reconciliations
• Ensure timely and accurate monthly, quarterly, and annual financial close
• Prepare and review financial statements, management reports, and variance analyses
• Maintain accounting policies in compliance with SFRS
• Strengthen internal controls and financial procedures to mitigate risk
• Coordinate and support internal and external audits

Budgeting & Financial Planning

• Lead annual budgeting and forecasting processes across departments and programs
• Monitor budget performance and provide actionable financial insights to management
• Support long-term financial planning and cash flow management
• Advise department leaders on financial implications of activities

Grant Financial Management

• Oversee financial management of grants
• Ensure compliance with grant agreements and requirements
• Develop and monitor grant budgets in collaboration with other department leaders
• Prepare and review grant financial reports and reimbursement requests
• Track grant expenditures and ensure proper cost allocation
• Support grant proposal budgeting and financial narratives

Compliance & Risk Management

• Ensure compliance with organizational policies and regulatory requirements
• Maintain proper documentation for grants, audits, and financial reporting
• Monitor and implement changes in financial and grant-related regulations

Leadership & Collaboration

• Supervise and mentor finance team members
• Collaborate cross-functionally with department leaders and leadership
• Build financial understanding and accountability among non-finance staff
• Serve as a key financial partner to senior management and external stakeholders

Qualifications & Experience

• Bachelor’s degree in Finance, Accounting, Business Administration, or related field
• 5–8 years of progressive experience in finance and accounting
• Demonstrated experience managing grants
• Strong knowledge of accounting principles and financial reporting
• Experience with budgeting, audits, and internal controls
• Proficiency with accounting and financial systems (e.g., ERP, accounting software, Excel)

Key Skills & Competencies

• Strong analytical and problem-solving skills
• High attention to detail and accuracy
• Ability to manage multiple priorities and deadlines
• Clear written and verbal communication skills
• Integrity, discretion, and sound judgment
• Ability to translate financial data for non-financial audiences

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy Online Platform
Schedule: Every Thursday, 9:00 hrs – 12:00 noon or 13:00 to 16:00 hrs  (7 sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare, F&B, and wellness-related fields

Overview

The SDCW stands out as a transformative programme by placing a strong emphasis on gut microbiome studies alongside disciplines such as food psychosociology, entrepreneurship, culinary science, and food chemistry. It empowers learners to explore the connection between the microbiome and overall health while acquiring practical culinary skills through hands-on sessions that feature Eastern and Western cuisines, including BlueZone practices. Participants gain insights into consumer behaviour, food composition, and the science of food.

Culminating in a capstone project, the program equips learners to innovate and create wellness-focused solutions while fostering entrepreneurial skills to develop and manage impactful, health-centric approaches tailored to unique requirements. It aligns with Singapore’s national goals of enhancing health and well-being while complementing existing tertiary courses

Module 5, on Food, Nutrition and Gut Microbiome, will be conducted entirely online, with live weekly sessions and interactive facilitation. Learners will be guided to connect emerging microbiome science with real-world culinary and dietary practices, culminating in a capstone project on Food as Medicine.

Module Objectives

The module aims to:
• Explain the structure and function of the gut microbiome and its link tooverall health.
• Examine current research, including the REMEDY study and related evidence on personalised nutrition.
• Discuss the roles of fibre, prebiotics, probiotics, and fermented foods in maintaining gut balance.
• Explore perspectives from Traditional Chinese Medicine (TCM) and Ayurveda on digestion and gut wellness.
• Enable learners to apply a “gut health lens” to everyday food choices and meal design.
• Guide students in completing a capstone project on Food as Medicine through evidence-based analysis.

Note: All notes have been provided by Amili, the premier precision gut microbiome company in Southeast Asia, based in Singapore

AMILI –Advancing Gut Health Through Microbiome Science

Module Breakdown (7 Lessons of Teaching)

Lesson 1: Understanding the Gut Microbiome
• Overview of microbial diversity, gut–brain axis, and immune regulation.
• Role of diet and environment in shaping gut flora.

Lesson 2: REMEDY and Related Studies –Personalised Nutrition
• Discussion of recent clinical and epidemiological studies.
• Interpretation of how individual responses to food vary by microbiome composition.

Lesson 3: Fresh, Fibrous, and Fermented –Critical Concepts in Gut Health
• Practical exploration of prebiotic and probiotic foods.
• Fermentation processes and their benefits.

Lesson 4: Traditional Chinese Medicine(TCM) and Gut Health
• TCM principles of digestion and organ balance.
• Integration of warming/cooling foods and digestive tonics.

Lesson 5: Ayurveda and Gut Health
• Ayurvedic concepts of agni (digestive fire) and doshas.
• Traditional dietary guidelines for balance and microbiome-friendly living.

Lesson 6: Food Through a Gut Health Lens –Practical Application
• Translating science into kitchen practice.
• Case discussions, meal planning, and mindful cooking.

Lesson 7: Project Guidance and Discussion
• Mentoring students on their final capstone: Food as Medicine.
• The project deliverables for this module include:

• A consumer education plan (e.g., labelling, website content, or an awareness campaign).
• A scientific rationale outlining the gut health benefits.
• A revised nutritional comparison table, accompanied by a 200–400-word analysis explaining how the changes enhance gut health.

Instructor Qualifications

Academic Background:

·        A Master’s degree or higher in Nutrition, Food Science, Dietetics, or a related biological or health science discipline, or equivalent professional experience demonstrating subject-matter expertise.

·         Desirable: Training or research in microbiome science or equivalent professional experience demonstrating subject-matter expertise, culinary nutrition, or integrative health.

Experience:
• Minimum 3 years of teaching, training, or professional practice in nutrition, culinary science, or wellness education.
• Preferably have familiarity with evidence-based practice and current microbiome research. research.
• Preferably be able to integrate both modern scientific and traditional food system perspectives (e.g., TCM, Ayurveda).

Skills:
• Strong communication and facilitation skills suited to adult learners.
• Proficiency in online teaching tools and virtual classroom management.
• Ability to supervise and assess student projects and provide constructive academic feedback.

Deliverables

• Deliver 7 Lessons of structured teaching (7 online sessions). Can also teach 1 or 2 of the sessions as per the discussion.
• Use the provided material and share any additional material used for the class with the Academy.
• Collaborate with the academy facilitator to ensure smooth online class flow.
• Supervise and assess the module 5 capstone project.
• Submit student evaluations and feedback summaries post-module.

Programme: Specialist Diploma in Culinary Wellness
Mode: Online (Live Sessions via Zoom) At Sunrice GlobalChef Academy OnlinePlatform
Schedule: Every Thursday, 9:00 AM – 12:00 noon or 1:00 PM -4:00 PM (9sessions)
Learner Profile: Adult learners (aged 19 and above) from healthcare,F&B, and wellness-related fields

 Employment Type: Part-Time / Associate Faculty

Overview

The instructor will deliver the Psychosociology of Food module to adult learners in a Specialist Diploma programme. The role focuses on exploring how psychological, social, cultural, and environmental factors influence food choices, eating behaviours, and perceptions of health and wellness.

All teaching materials, lesson plans, and assessment guidelines will be provided. The instructor is responsible for effective delivery, facilitating meaningful discussions, and supporting student learning.

Key Responsibilities

Teaching

• Deliver lectures and interactive sessions using provided materials.
• Explain key concepts such as food behaviour, cultural identity, social norms, and consumer decision-making.
• Explore how psychological factors (habits, emotions, perceptions) influence eating patterns.
• Meet teaching schedules and administrative requirements professionally.
• Connect theory to real-world contexts such as food trends, marketing, and health behaviours.
• Meet teaching schedules and administrative requirements professionally.

Curriculum Delivery

• Conduct 3-hour online sessions, typically scheduled weekly (Thursdays).

Student Engagement

• Encourage discussion, reflection, and participation.
• Facilitate case studies, group discussions, and applied learning activities.
• Support adult learners from diverse professional and cultural backgrounds.
• Create a safe and inclusive environment for sharing perspectives on food and culture

Assessment

• Administer assessments according to programme guidelines. Evaluate assignments, quizzes, or presentations.Provide constructive feedback.

Module Content (Indicative Topics)

Introduction to food behaviour and psychosociology

• Psychological drivers of food choice (habits, emotions, perception, reward)
• Cultural identity and food practices
• Social norms and communal eating behaviours
• Food preferences, taste development, and sensory perception
• Consumer behaviour and decision-making in food selection
• Influence of marketing, media, and food trends
• Comfort foods and emotional eating
• Food, memory, and nostalgia
• Socio-economic factors and accessibility in food choices
• Health beliefs, dietary trends, and behaviour change
• Sustainability, ethics, and conscious food choices
• Psychosociology of eating in modern lifestyles (convenience, urbanisation)
• Applying behavioural insights to promote healthier eating

TeachingFormat

Delivery Mode: Online lectures with discussion
Total Contact Hours: 27 hours (9 sessions × 3 hours)
Class Size: 8–16 adult learners
Schedule: Morning or afternoon sessions, depending on programme timetable.

RequiredQualifications

• Academic background in Psychology, Sociology, Nutrition, Public Health, Behavioural Science, or a related field.
• Strong understanding of food behaviour, consumer psychology, or cultural food practices.
• Ability to relate theoretical concepts to practical, real-world food and wellness contexts.

PreferredQualifications


Teaching experience in higher education or adult learning.
Adult education certification, such as:

Advanced Certifi

• cate in Learning and Performance (ACLP)
• Advanced Certificate in Training and Assessment (ACTA)
• Teaching Materials andIntellectual Property
• All curriculum materials, slides, and assessments are provided by the programme and remain its intellectual property. They may not be reproduced or used outside the programme without written permission.

Job description:

· Must be open and willing to new challenge; and meet new people for potential sales.

· Ability to work under sales quota and a certain level or pressure when required.

· Lead Generation –Expand the client database by performing cold calls and network at events to generate new sales leads and able to convert cold calls to meetings with potential clients.

· Account Management – stay in touch with existing clients to be on top of their mind when they need our services.

· Client retention – know your clients needs to maximize their spending power by providing variety of solutions.

· Customer Service – ensuring smooth execution and operations on site during events.

· CRM – maximize your sales generation potentials by managing your sales funnel in CRM.

· Leisure Academy

• Keep meeting minutes
• Manage day-to-day office administration duties including scheduling of required meetings as instructed by Manager, health check of stationeries, office equipment, inventory and observing orderliness
• Administers proper communication channel and information flow from internal to other departments
• Assist Manager with review and update of EasyChef’s SOP’s
• Ensure compliance with the Academy’s policies, SOPs and practices
• Experience in CRM system and social media channels (Facebook, LinkedIn, Instagram)
• Provide direct support to Manager of EasyChef

Job requirements:

· Excellent written communication and interpersonal skills.

. Able to speak Mandarin language to service the Chinese speaking customer.

· Resourceful and independent thinker.

· Outstanding planning and organizational skills.

· A multi-tasking team player

· High Self-discipline

· Min. 2 years in Sales and events with performance track record.