Laboratory Technician II(Food and Beverage Production FBD)

Role Overview

You will be the operational backbone of our hospitality and culinary training laboratories, ensuring that every practical session runs smoothly for both students and lecturers. Day to day, you will manage food production resources, maintain equipment, prepare materials for demonstrations, and support teaching staff during hands-on classes. This role is essential to delivering a professional, safe, and well-organised learning environment that mirrors the standards of a real commercial kitchen or catering operation.

Key Responsibilities

• Oversee the daily readiness of laboratory spaces, checking that all equipment, tools, and utilities are functional and safe for instructional use.
• Prepare and arrange ingredients, utensils, and supplies ahead of each practical class, ensuring quantities match the scheduled syllabus and student numbers.
• Monitor and replenish inventory levels for food items, cleaning agents, and consumables, while tracking usage to prevent waste or shortages.
• Support subject lecturers during demonstrations by setting up equipment, handling logistics, and assisting students with technical tasks as directed.
• Develop, update, and maintain laboratory manuals and standard operating procedures for practical sessions.
• Secure the laboratory outside teaching hours, enforcing access protocols and ensuring that all materials and assets are properly stored and accounted for.
• Contribute to departmental exhibitions, conferences, and seminars by preparing displays, running live demonstrations, and managing relevant resources.
• Coordinate routine maintenance and repairs for kitchen machinery, simulation software, and other laboratory assets, escalating issues when necessary.

Requirements & Qualifications

• Bachelor’s degree in Hospitality Management, Food Production, Culinary Arts, Hotel and Restaurant Management, or a directly related discipline from a recognised institution.
• Minimum of three years of hands-on work experience in reputable hotels, restaurants, catering companies, institutional kitchens, or hospitality training facilities.
• Professional culinary certification would be a distinct advantage, with a demonstrated ability to apply industry-standard techniques in teaching environments.
• Solid laboratory and inventory management skills, including the ability to track stocks, rotate perishable goods, and maintain accurate records.
• Proficiency in Microsoft Office Suite, especially for creating schedules, updating inventories, and preparing instructional documents.
• Experience working in both commercial and institutional food production settings, with a clear understanding of the differing workflows and safety requirements.
• Strong organisational, communication, and interpersonal skills to work effectively with students, lecturers, and external vendors.