Lecturer/Instructor (Food Photography )

Nairobi, Central, Kenya
Contracted to Full Time
CULINARY ARTS AND F & B SERVICE DEPARTMENT
Experienced
BIHC is ISO 9001:2015 Certified
(LECTURER/INSTRUCTOR – FOOD PHOTOGRAPHY)

A LITTLE ABOUT US
Since 2015, Boma International Hospitality College (BIHC) has passionately trained and influenced young and aspiring hoteliers to shape one of the oldest industries since time.
We believe in offering life-long learning that is innovative, with hands-on-the-practical skills that can be utilized to offer solutions to our world’s most dynamic and ever-changing industry. This mantra has sailed us through to be a TVET Centre of Excellence for Hospitality Training and marks just the beginning of an incredible journey ahead.

We’re also rooted in our Purpose and guided by our Values, which include Professionalism, Passion, Growth and Timeliness. We recognize that the only way we can achieve this Purpose is to work with and engage a diverse workforce that reflects the communities and industry we serve. By creating an inclusive work environment where all feel like they belong and are respected for their unique contributions to our mission, this purpose can easily shape into a reality.

In addition to the requirements below, we recognize that people come with diverse talents and experiences beyond the scope indicated and as such, we still encourage you to apply.

YOUR POSITION WITH BIHC:  LECTURER/INSTRUCTOR – FOOD PHOTOGRAPHY

HOW YOU WILL FIT INTO OUR MISSION
We pride in being a small community that ensures that every participant is known at an individual level in order to understand their specific needs and constantly assess that these needs are met. As an ISO 9001:2015 certified organization, we are keen to:
  1. Demonstrate our ability to consistently provide products and services that meet customer and applicable statutory and regulatory requirements, and
  2. Enhance customer satisfaction through the effective application of systems, including processes for improvement and the assurance of conformity to customer and applicable statutory and regulatory requirements.
WHAT YOU WILL DO AT BIHC

JOB SUMMARY:
Reporting to the Culinary Lead, the Instructor of Food Photography is responsible for planning, developing, delivering, and evaluating food photography training within the culinary institution. The instructor combines culinary knowledge, food styling, photography, lighting, composition, digital imaging, and visual communication skills to enable learners to  professionally photograph food and culinary products.
The position is responsible for providing practical and theoretical instruction that enables students to produce high quality images suitable for menus, cookbooks, food magazines, social media, advertising, culinary portfolios, hospitality businesses, and other professional applications.
Scope of the role:
  1. Training & Curriculum Delivery
  2. Food Styling, Photography & Digital Imaging
  3. Assessment & Learner Development
  4. Industry Practice & Resource Management
5.KEY RESPONSIBILITIES:

A. Teaching and Learning
  1. Develop and deliver theoretical and practical lessons in food photography.
  2. Prepare schemes of work, lesson plans, teaching materials, demonstrations, and practical exercises.
  3. Teach students the principles of food photography, including:
  4. Camera operations and settings
  5. Exposure, aperture and shutter speed
  6. Composition and framing
  7. Lighting techniques
  8. Focus and depth of field
  9. Food styling and presentation
  10. Demonstrate appropriate techniques for photographing different types of food and culinary products.
  11. Integrate culinary knowledge with photography techniques to improve food presentation.
  12. Facilitate practical photography sessions in kitchens, studios, restaurants, and other relevant learning environments.
  13. Use appropriate teaching methodologies to accommodate different learner abilities and learning styles.
  14. Integrate digital technology and contemporary photography practices into teaching.
  15. Guide students in developing professional food photography portfolios.
  16. Encourage creativity, experimentation, and professional standards among learners.
B. Food Styling and Presentation
  1. Teach students principles of food styling for photography.
  2. Demonstrate appropriate plating and presentation techniques for photographic purposes.
  3. Guide learners in selecting appropriate plates, utensils, surfaces, backgrounds, and props.
  4. Teach techniques for maintaining the visual quality and appeal of food during photography sessions.
  5. Demonstrate appropriate use of colour, texture, height, balance, and contrast in food presentation.
  6. Emphasize ethical and professional approaches to food styling and representation.
  7. Collaborate with culinary instructors to ensure that food preparation and presentation are suitable for photography.
C. Assessment and Student Evaluation
  1. Develop appropriate assessments for food photography theory and practical skills.
  2. Assess students' photography assignments, practical projects, portfolios, and examinations.
  3. Provide constructive feedback to help learners improve their technical and creative skills.
  4. Maintain accurate student assessment records.
  5. Participate in moderation and standardization of assessments.
  6. Identify students requiring additional academic or practical support.
  7. Prepare assessment reports and other academic documentation as required by the institution.

D. Curriculum Development
  1. Participate in the development and review of food photography curricula and training materials.
  2. Ensure that course content reflects current developments in food photography, culinary presentation, hospitality marketing, and digital media.
  3. Review practical learning activities to ensure they meet industry expectations.
  4. Contribute to development of competency-based learning and assessment materials where applicable.
  5. Recommend improvements to food photography facilities, equipment, teaching resources, and learning activities.
E. Industry and Professional Engagement
  1. Maintain awareness of current trends and developments in food photography and culinary visual communication.
  2. Establish professional relationships with chefs, food photographers, restaurants, hotels, food businesses, publishers, and media organizations.
  3. Organize guest lectures, demonstrations, workshops, and industry visits where appropriate.
  4. Support students in understanding professional opportunities within food photography and culinary media.
  5. Participate in culinary exhibitions, competitions, photography exhibitions, and institutional events.
  6. Encourage industry-based projects and practical assignments.
F. Student Guidance and Mentorship
  1. Provide academic and professional guidance to students.
  2. Mentor students in developing their photography skills and professional portfolios.
  3. Advise learners on career opportunities related to food photography, food styling, culinary media, hospitality marketing, and digital content creation.
  4. Encourage professional conduct, creativity, teamwork, and attention to detail.
  5. Support students participating in culinary and photography competitions.
G. Administrative Responsibilities
  1. Maintain accurate teaching, attendance, assessment, and student progress records.
  2. Contribute to open days, exhibitions, culinary events, workshops, and other institutional activities.
  3. Undertake other duties related to the position as assigned by the Head of Department.
H. KEY PERFOMANCE AREAS
Performance will be assessed based on:
  1. Quality and effectiveness of food photography instruction.
  2. Student achievement and competency development.
  3. Quality of practical demonstrations and learning activities.
  4. Development of student food photography portfolios.
  5. Effective use and management of photography equipment.
  6. Quality and accuracy of assessment and academic records.
  7. Curriculum development and continuous improvement.
  8. Industry engagement and professional development.
  9. Compliance with institutional policies and safety requirements.
  10. Contribution to departmental and institutional activities.
Supervisory Responsibilities:
None
I. QUALIFICATIONS AND PROFESSIONAL REQUIREMENTS
The ideal candidate should possess:
  1. A Diploma or Bachelor's degree in Photography, Culinary Arts, Food Photography, Hospitality, Food Media, Visual Communication, or a related field.
  2. A recognized teaching/training qualification is an added advantage.
  3. Relevant professional experience in food photography, food styling, culinary media, or hospitality photography.
  4. Demonstrated practical competence in digital photography.
  5. Knowledge of photography equipment, lighting, composition, food styling, and image editing.
  6. Experience using appropriate digital photography and image-editing software.
  7. Experience in teaching, training, coaching, or mentoring is preferred.
  8. Knowledge of food safety, hygiene, and culinary presentation.
  9. Strong communication and interpersonal skills.
  10. Ability to work effectively with students and other academic and technical staff.
J. Key Competencies
The instructor should demonstrate competence in:
  • Digital photography, Food styling, Food presentation and plating
  • Studio and natural-light photography
  • Camera operation, Lighting techniques
  • Photography composition, Image editing & Digital asset management
  • Visual storytelling, Social media food content
  • Portfolio development & Basic graphic design
  • Culinary terminologies & Food Safety & Hygiene
HOW YOU CAN JOIN US:
Apply strictly through https://www.redcross.or.ke/Careers and or https://www.bihc.ac.ke/career   so as to reach us not later than Thursday 27th August   2026. Only shortlisted candidates will be contacted  and may interviewed on a rolling basis.”
Job disclaimer and notification: BIHC is an equal opportunity employer and does not charge / accept any amount or security deposit from job seekers during the selection process or while inviting candidates for an interview.


 
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