Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

International Culinary Institute (ICI)

ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit for more information of this state-of-the-art Training Institute.

International Culinary Institute

Programme Manager (International Cuisine)

Ref: C/ICI/PM(IC)/09/21-AP2

Major Duties:

  • To plan and develop new programmes and its curriculum design in international cuisine and related management modules and to review and enhance the existing programmes to match with the appropriate levels of the Hong Kong Qualifications Framework;
  • To provide academic leadership in validation and accreditation of new culinary training programmes;
  • To plan, review, and support the conducting of classes and practical training in international cuisine and related management modules when necessary and compile training related records and statistics;
  • To assist in the development of new services and culinary programmes for the promotion, publicity and student recruitment of training programmes;
  • To manage the day-to-day operations as well as resources of the section and to assist in preparing financial estimates;
  • To foster close ties with employers and related associations as well as to obtain feedback on the relevance of the training programs;
  • To oversee the procurement, maintenance and commissioning of plant and equipment; and
  • To perform duties related to the effective running of training programmes and the daily operations of Training Kitchens.


  • A recognised degree / professional qualification in the relevant discipline in Hospitality / Catering Management or Culinary Arts, or equivalent;
  • At least with 5 years’ experience in the relevant industry and / or teaching ;
  • Preferably with qualification of Master Chef and / or Certified Trainer Chef Certificate in Western Cuisine, or equivalent;
  • Good knowledge of Middle Eastern Cuisine food preparation and its production;
  • Proven records of professional development in culinary management and networking with the hospitality and catering industry;
  • Good understanding of the current and future development of vocational education in western and international cuisine;
  • Proven supervisory and administrative experience at senior level;
  • Proficiency in written and spoken English; and
  • Proficiency in common computer software applications. 


  • The post is in the rank of “Principal Instructor”.
  • Shortlisted candidates may be required to attend a trade test.
  • Candidates without the required academic qualifications stated in (a) above but possessing 18 years’ relevant work / teaching experience may also apply.  Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification. 
  • The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
  • In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.

Application Procedures:

A completed application form [VTC-1 (Rev. 1/2018)], together with a full curriculum vitae, should be sent to the Human Resources Division, 18/F, VTC Tower, 27 Wood Road, Wanchai, Hong Kong.  Please specify on the envelope the reference of the post being applied for. The closing date of application is 20 October 2021

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

  • Advertised: 21 September 2021
  • Application close: 20 October 2021

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News World

Very happy Ramadan!

Dear Chefs,

Wishing you all the blessings of the holy month!

We wanted to take this opportunity to say thank you for the continuous hard work and excellence shown throughout this year;  2017 has already come with many successes and we look forward to many more exciting opportunities in the months to come.

We hope that wherever you are, this Ramadan will be as bright as ever.

Warm culinary regards,
President Thomas and the Worldchefs Team

News World

Wales to be represented on two Worldchefs committees


Two Welsh chefs have gained global recognition by being invited to serve on World Association of Chefs Societies’ Committees.

Culinary Association of Wales (CAW) president Arwyn Watkins will serve on the Feed the Planet and Sustainability Committee for three years.

Sally Owens, a cake decoration and patisserie lecturer at Coleg Llandrillo, Rhos-on-Sea, has been invited to become a special advisor to the Global Pastry Chef Challenge on the Culinary Competition Committee.

Mr Watkins is keen to embed sustainability into mainstream education and work-based training programmes, not only for chefs but the general public also, as food waste is now a major issue.

Worldchefs has developed a seven-part programme for the foodservice industry focusing on issues surrounding sustainability on a global, regional, local and personal level.

Worldchefs believes that sustainability is a global phenomenon that threatens lives and the planet and says the solution rests with personal decisions made by individuals, which can make all the difference when collectively considered.

The programme’s curriculum, which is divided into topics on food, energy, water and waste, has been designed for culinary schools across the globe. However, Mr Watkins believes the programme, which forms the basis of study for professional chefs and chef organisations, could have wider benefits by being embedded into mainstream education and training programmes, as food waste and sustainability are issues that affect everybody.

“I’m really excited about my appointment to this important Worldchefs committee,” he said. “Sustainability is an enormous issue affecting not only chefs when planning and designing menus and dishes, but mothers and fathers also. The challenge is how do we embed sustainability into mainstream education and training programmes?

“It’s an issue that makes us all think about the future, whether it’s food waste, utilising the resources available to us or food security.”

The committee’s remit also includes Worldchefs Without Borders, a global humanitarian aid initiative that connects chefs committed to providing education and resources to those in need and afflicted by natural disasters.

International Chefs Day on October 20 every year also comes under the committee’s control. Last year, chefs affiliated to 103 member organisations around the world took part in this special day by hosting workshops and activities for thousands of children.

Mrs Owens is a long-standing member and former treasurer and North Wales Region chairman of the CAW. She represented the Culinary Team Wales for many years, is chairman of judges at Cake International and organises Cake Cymru at the Welsh International Culinary Championships, held at Coleg Llandrillo every February.

In 2011, she made an impressive wedding cake for the CAW to celebrate the marriage of the Duke and Duchess of Cambridge who donated it to homeless charity Centrepoint.

The Global Chefs Challenge brings together the world’s best chefs meet to compete for coveted titles. Competitions are held bi-annually in three different categories, Global Chefs, Global Pastry Chefs and Young Chefs Challenge (Hans Bueschkens for chefs aged 25 and under). A competitor must be selected by their home nation go through to a regional semi-final which leads to the world final at Worldchefs Congress in Kuala Lumpur in July, 2018.

Previous competition finals have seen pastry chefs produce a chocolate showpiece more than 60cm tall, six identical desserts and a gateau in a set theme within 8.5 hours.

“It’s a great honour to be invited to become a special advisor to the Global Pastry Chef Challenge on the Worldchefs Competition Committee and I look forward to serving and representing Wales,” she said.

News World

Empower Culinary & Hospitality School receives prestigious WorldChefs Certification

The Empower Culinary & Hospitality School, Sri Lanka’s premier culinary and hospitality facility, which creates new avenues for underprivileged and marginalised youth with empowerment through education in the gastronomy and hospitality industry of Sri Lanka was granted World Association of Chefs Societies (Worldchefs) recognition recently. It is the only culinary training institute in Sri Lanka to hold this prestigious title.

The Worldchefs recognition comes in the wake of the graduation of its inaugural batch. The announcement was made by Worldchefs Education Director, John Clancy during the gala graduation night, held on February 7, 2017 at the Empower Culinary & Hospitality School in the presence of 140 School Of Tea participants who have flown down to Sri Lanka from different parts of the world.

During the event, John Clancy acknowledged that Empower Culinary & Hospitality School is an institute having a high standard of training and skills development to continue professional development. The citation recognizes the development and delivery of the culinary training programme, to be on par with global standards.

“When WorldChefs were invited to assess the programme, we were absolutely delighted and honoured to do so and we spent some time going through the programme. The learning material that is there is just absolutely top class. The facilities are just exceptional; right down to the whole learning environment, the facilities upstairs for students where they can study on computers. There's an array of cookery books. It's still building and I really do believe that it is going to be an amazing success story. The word, ‘empower’ says so much,” he emphasized.

The School is an outcome of the philosophy of MJF Foundation Settlor Merrill J. Fernando that, business is a matter of human service. Founded on the principle that every individual has the ability to succeed and the right to that opportunity, the Empower Culinary & Hospitality School was established by Dilmah Founder Merrill J. Fernando to offer the underprivileged an opportunity to rise above their circumstances.

Managed by an eminent team of Governors – Bernd Uber, Peter Kuruvita, Rohan Fernandopulle and Dilhan C Fernando, the school uses an intensive training method, to provide selected students –those with physical disabilities and youth from rural communities and the plantation sector in Sri Lanka with comprehensive knowledge and international perspectives on cuisine and hospitality. The four month culinary course offered by the school, totally free of charge, is equal to the best in the world with visiting international professionals supplementing the Sri Lankan faculty. Culinary empowerment spans the fundamentals of nutrition through personal discipline, English, cooking skills, information technology and menu planning.

Built to the standards of a commercialized kitchen, the culinary unit is equipped with the latest technology and kitchenware needed to train chefs in all areas, such as hot and cold cooking and baking. Not forgetting those that maybe wheelchair bound, it also includes a station which is specifically designed to allow their ease-of-access.

Elaborating on the philosophy behind the initiative, Merrill J Fernando said that, although Dilmah Tea is known worldwide for its quality, the philosophy that is driving Dilmah Single Origin Tea is little known.

“Dilmah is not just the best cup of tea but it is a cup that cheers the poor and the needy. I have made the poor look to Dilmah for various kinds of relief and support and the wealth I have acquired is going back to the poor. At the MJF Charitable Foundation, we have a variety of activities bringing hope and sunshine to the poor and the disabled. The school is another source of providing hope and happiness to the poor and the disabled. About 90% of the children who passed out came from our estates; children of tea pickers never had a hope of achieving such a position in life,” he explained.

While acknowledging that Worldchefs recognition is a very strong encouragement and validation, the Trustee of the MJF Charitable Foundation Dilhan C. Fernando spoke about the tangible difference the culinary course has brought about in the lives of the beneficiaries.

“Six months ago, these chefs knew nothing about cooking. We designed a four month boot camp method with the involvement of Worldchefs, of committed people like Bernd Uber with input from Peter Kuruvita, from Rohan Fernandopulle, with the involvement of our chefs like Rajiv. What we did was then transform that a little more by insisting that these people, whilst they get completely free training, that we require of them their commitment. They start the day with physical exercise; they go on to learn English; they go on to learn computers. They are stretched beyond what they believe to be their capabilities. We extract, in those 4 months, their true ability, that is their true potential which each of has in whatever circumstance and then we are able to take them forward,” he said.

According to Dilhan C. Fernando, part of the course is three months apprenticeship. “If somebody else does not take them we take them into the leisure division which my brother runs. So they have the wonderful privilege of saying they have come from the plantations and they are choosing, from the finest of the 5 star properties of Sri Lanka, which one they will join. That shows the difference that knowledge can offer. How knowledge can take you from a completely underprivileged environment into something that is transformational,” he added.


MJF Charitable Foundation


The MJF Charitable Foundation was established by Dilmah Founder Merrill J. Fernando, to fulfill his commitment to make his family business a matter of human service. MJF Charitable Foundation, changes over 10,000 thousand lives each year. All companies in the MJF Group, contribute 10% of their profits before tax, to the Foundation. Merrill does not accept donations and believes charity must be forthcoming strictly, from his personal resources.

News World

Chefs and Pastry Chefs Met to Compete in Contest in Slovak Republic

At the International gastronomy fair Danubius Gastro 2017 that took place in January 2017 in the Fair and Congress Center Incheba Bratislava the Slovak Association of Chefs and Pastry Chefs organized again the contest for chefs, conditioners and carvers. 75 contestants from Slovakia, Austria, Czech Republic and Ireland met to compete for the placement in the competitions: “Poetry in Gastronomy – a competition exhibition of dishes and conditioner products”, “Danubius Gastro CUP – competition in life cooking and baking”, “Carving Cup Slovakia 2017” and the most prestigious competition in Slovakia under the name “Master Chef of Slovak Republic 2016/2017”. The chefs and conditioners successfully confirmed again both their mastership and skills.

The competitions at the fair that was visited  by almost 70 thousand visitors had a great attendance and reaction. The chefs and conditioners proved that the interest is still growing in their art. The excellent finishing touch to the atmosphere was put by the audience who demonstrated by the continuous applause their sympathies with the contestants.

At this contest we presented the World Association of Chefs Clubs and its section „Worldchefs without Borders“.


World News

Can you taste stress?

Negative stress has become an accepted norm in professional kitchens and numbers show that the industry suffers as a result. To test if stress is really indispensable to chefs, Electrolux Professional carried out a social experiment with two teams of chefs preparing the same menu but with different equipment and stress levels. In the end, guests ranked the teams’ food as equally delicious – proving that stress isn’t a necessary ingredient to create great tasting food.

There has never been a more exciting time to be a chef. With the rise of foodie culture, restaurant-goers have become more adventurous than ever. According to the National Restaurant Association, 66% eat a wider variety of ethnic cuisines now than they did five years ago.

With a more sophisticated audience comes added pressure on chefs to continuously invent and deliver. And lauded chefs who praise their eccentric life in the kitchen tend to reinforce rather than challenge the growing culture of negative stress.

Numbers confirm that the industry suffers as a result. Electrolux Professional recently assigned a business intelligence agency to conduct a survey among chefs and culinary professionals in the US. The results show that 79% experience negative stress at work at least once a week, making them feel irritable, distracted and anxious. Almost half (44%) state that they have been on sick leave due to stress syndromes, and 55% have used or considered using prescription drugs to calm down after a stressful day at work.

“We live in a time when people care more about the story and process behind the food on our plates. But there’s a missing link in the farm to table movement – chefs. We believe that great food can be created through a happier, healthier work-life in the kitchen, and that’s why we wanted to test if negative stress really is indispensable,” says Corey Siegel, Electrolux Professional Corporate Executive Chef for North America.

Electrolux Professional carried out a social experiment with two teams of chefs – one red and one blue. They wore heart rate monitor watches and were instructed to prepare the same menu consisting of four dishes, using different equipment. To provoke negative stress, the red team was instructed to prepare their dishes with only the standard appliances for professional kitchens.

The blue team worked with the help of Electrolux Cook&Chill, a system that can help combat common sources of stress in the kitchen. The air-o-steam Touchline combi oven and air-o-chill blast chiller help ensure consistent food quality, streamline team workflow and lets chefs save time on mundane tasks like continuously checking the oven, so that they can get creative and invest their time in perfecting new dishes instead.

Data showed that chefs in the red team were more stressed. Compared to the blue team, they spent more than twice as much time close to their maximum heart rate – 151 minutes versus 72 minutes for the chefs in the blue team. Chefs in the red team were thus forced to work at a high pace throughout the experiment because of their working conditions, whereas the blue team could afford to take a less stressful approach.

Although small amounts of stress can sharpen your performance, excessive stress can take a toll on the body. Research shows that high levels of stress over a prolonged period of time can contribute to a number of health problems, such as high blood pressure, diabetes, and heart disease.

The red team, not being able to streamline the work as much, also wasted time and energy taking around 2000 more steps per chef than the blue team – contributing to a less relaxed working day. Yet, despite the extra energy spent and elevated heartrate of the red team, guests ranked the food presented by the teams as equally delicious. 

“Being part of this experiment gave me a new perspective on my everyday life as a chef. I find myself questioning old norms and I know I’m not alone. If we want cooking to be truly sustainable, we have to start challenging the perception that negative stress is necessary to create great tasting food. We will all benefit from it, because in the end I believe that happy chefs create better food,” says Chef Philip Lloyd, chef from the blue team, Culinary Instructor at The Art Institute of Charlotte and owner of Certified Chef’s Cuisine.

Watch the social experiment below:


News World

American Culinary Federation and Worldchefs Opens up a New World of Possibilities for Chefs in America

Smiley face

Chefs in America can now satisfy their taste for adventure, thanks to an historic agreement between the American Culinary Federation (ACF) and the World Association of Chefs Societies (WORLDCHEFS). ACF-certified chefs have the opportunity to earn a globally recognized professional certification, without having to leave the kitchen.                                           

At the end of last year, WORLDCHEFS, in partnership with City & Guilds, a global leaders in skills development, launched a new digital platform for its global culinary certification that allows chefs to be recognized for their work experience in the industry. Using the platform, applicants can verify their expertise at nine different levels, including professional cook, master chef, pastry chef and master pastry chef. 

ACF, WORLDCHEFS and City & Guilds, the quality assurance body for WORLDCHEFS certification, have now made it possible for ACF-certified chefs to apply for a globally recognized professional title within the WORLDCHEFS certification. 

Kirstie Donnelly, managing director, City & Guilds, said, “As people’s palates grow ever more adventurous, chefs from all corners of the globe are increasingly popular in countries other than their own – with American food particularly in demand. WORLDCHEFS’ internationally recognized standards will allow chefs who have been certified by the American Culinary Federation to earn a globally recognized certification which will allow them to work wherever their talents are in demand. This new digital platform is helping to raise the standards of culinary excellence across the globe and has already been praised by governments and industry worldwide. We are delighted that the American Culinary Federation is now part of this revolution, adding its strong reputation to the others involved in this international program and better enabling U.S. chefs to access this career-enhancing tool.” 

ACF President Thomas J. Macrina, CEC, CCA, AAC, said “We are excited about adding this new dimension to our longstanding partnership with WORLDCHEFS and what it means for chefs in America. ACF certification is already seen as the industry standard in the U.S. and North America, and aligning it to the WORLDCHEFS certification adds international recognition for the achievement of our culinary professionals. 

“There are a lot of chefs who want to work in different countries to broaden their horizon, learn new skills and progress in their careers. The WORLDCHEFS certification opens up a new world of possibilities for them.”

Thomas A. Gugler, president of WORLDCHEFS, said: “We could not be happier that we have completed the alignment between the ACF and WORLDCHEFS certifications. It marks a key milestone in the culinary industry and provides an excellent example of how the WORLDCHEFS global certification can complement and enhance national certifications. We look forward to establishing similar arrangements with other member associations so that we can help address the skills shortages our industry is suffering from and connect skilled chefs with employers all around the world.”

The WORLDCHEFS certification offers a new way for employers to recruit staff as it provides a large pool of skilled chefs who are certified to a common benchmark.

Using the digital badges, chefs can showcase their skills and experience online, on social media and on job sites, giving employers instant information about work levels.

The certification is not just for experienced chefs or employers. Student chefs and cooks can also use the system to demonstrate their skills to prospective employers in the marketplace, giving them a competitive edge.

The innovative online platform was designed by DigitalMe, a City & Guilds Group company, that works with teachers, charities and employers across the world to create a new digital currency that recognizes people's skills and talents.

For more information on the certification, visit:

For more information on the fast track arrangements for ACF-certified chefs, visit: .

For more information about ACF certification, visit .


News World

The 44th International Snow Sculpture Contest 2017

Eleven teams, from various regions of the world, have participated in this year’s contest.

The contest site, filled with a variety of snow statues, creates a remarkable international atmosphere.

The participants and the public have enjoyed positive cultural exchanges and have developed new friendships.

Here is the result of the contest: The winning team is Macao.

Crane Dance in Spring

Mountain View

The “CRANE” is a symbol of peace and longevity, signifying the arrival of spring with everything in bloom and all trade will be thriving!

In the Chinese new year, the Macao team creates this snow sculpture to wish “Peace on Earth” to everyone.

Macao team members.

Mr. Perry Yuen Kam Hung             

Mr. Patrick Li Hing Cheung           

Mr. Tam Kuong Wu       


News World

6th Youth International Gastro-Festival crowns a culinary school from Crimea

The 6th Youth International Gastro-Festival «Christmas. Revive Traditions» was held by the Center of Renaissance of Traditions (Mrs. Anna Karpinovich) in a partnership with the National Russian Culinary Association (President Victor Belyaev) in Moscow Governmental House on January, 13th, 2017.

The guests of the show had a good chance to see and to taste some traditional Christmas dishes presented by teams of the Embassies of Serbia, Bulgaria, Greece, Cyprus, Romania and Serbian Republic in Moscow. 

17 teams of culinary colleges consisting on 6 students each competed presenting the nicely done Homework in 4 nominations:

  • Christmas Poultry Dish
  • Regional Christmas Pastry
  • Confectionary as a Christmas Tree Decoration
  • Christmas non-alcoholic drink.

It was hard to for the Team of Judges (some of them from Worlchefs) to choose a winner but finally they made a decision: «Romanov College of Hospitality» from Crimea became the first one. The famous «Tsaritsyno College» (Moscow) got the 2nd place and «The 1st Moscow Educational Center» was on third.


All participants and partners agreed to organize Youth Gastro-Festivals in future.

World News

Connected cooking the next step for sustainability?

Can smart products that guide users to explore new ways of cooking be the next step for sustainability in appliances? Electrolux President and CEO Jonas Samuelson addresses this and related topics in the above interview with Martin Wright, a sustainability journalist and editor.

Electrolux recently announced the acquisition of smart kitchen appliance company Anova, as part of its strategy to deliver best in class consumer experiences. In the video (recorded in September 2016) Samuelson says connected appliances can help consumers along the learning journey to get the great tasting results they want, whilst at the same time being more sustainable in the home.

“The main hurdle for people not exploring new and more sustainable ways of cooking is that they don’t dare to or don’t trust that they will be able to get the outcome that they would like. So it’s about the user experience and user interface…spending much more of our time helping consumers along in the process and showing them how easily they can try new things,” says Samuelson.

With the rise of the Internet of Things, Electrolux will be able to provide, in an unobtrusive way, smart solutions – such as offering menu suggestions and helping the user set up the appliance with the appropriate cooking times – to help consumers as they explore new ways of cooking. “The opportunities are endless,” explains Samuelson.

Want to read more about Sustainability from Electrolux? Head here.

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