Head of Department (Culinary)

The School of Hospitality and Service Management at Sunway University invites outstanding applicants for the position of Head of Department (Culinary). The Head of Department (HOD) will support the Dean in the strategic and academic management of the Culinary Department.  

On the academic front, the HOD will be responsible for the academic staff members within this field and will need to provide academic and professional leadership in encouraging excellence in learning, teaching, research and professional activities. The School currently offers a Diploma in Culinary Arts and BSc (Hons) in Culinary Management within this field. One of the major tasks within this role is to work with relevant colleagues to enlarge the portfolio of programmes, both at undergraduate and postgraduate levels within the culinary and F&B fields. 

On the operational front, the HOD will be overseeing to the operational aspects of F&B operations, ensuring cost effective purchasing measures, management of stocks and F&B related assets. This role would also be managing Athanor, a Community-based Restaurant which mainly caters to the Sunway Education Group community and used as another platform to enhance teaching and learning.  

The incumbent shall be at the level of Associate Professor/ Principal Teaching Fellow, and therefore will be expected to make significant contributions toward the advancement of her/ his discipline/ subject evidenced by research and development (R&D) activities and/ or publications in internationally recognized journals/ other platforms. The incumbent is also expected to mentor less senior staff in research activities and development and supervise undergraduate and postgraduate students in scholarly activities. Other initiatives include establishing and maintaining internal and external relationships which will bring benefits to the activities of the subject field.   

The position requires candidates to possess at least a Master or Doctoral degree or equivalent and should possess significant recognized experience in Culinary Arts/Food and Beverage. There is a requirement for academic and professional excellence evidenced by outstanding contributions to teaching, research, publications, management within the areas of culinary arts/ food and beverage. In determining professional experience relative to qualifications, considerations are given to the extent and quality of previous performances and achievements in all aspects of scholarship. There should also be evidenced of having leadership roles, managing people in academic and non-academic areas in her/ his discipline and other technical accomplishments. 

We thank all applicants for expressing their interest in this vacancy. Please note that only shortlisted applicants will be notified.