Conduct orientation and training for new faculty.
Monitor and support new hires during the initial 90 days.
Evaluate faculty performance and conduct regular workshops.
Deliver sessions on pedagogy, classroom management, and innovative teaching.
Ensure faculty stay updated with current industry practices.
2. Curriculum & Academic Excellence
Support curriculum development and standardization.
Ensure teaching methods align with academic guidelines.
Provide inputs to keep course content industry-relevant.
3. Monitoring & Audits
Observe classes and give constructive feedback.
Identify training needs and maintain performance improvement plans.
Conduct center visits for audits and quality checks.
4. Culinary & Operational Expertise
Oversee kitchen operations at training level.
Provide culinary demonstrations and mentor faculty.
Guide kitchen planning, equipment mapping, and facility planning.
5. Mentoring & Guidance
Coach faculty on soft skills, communication, and professional etiquette.
Support faculty with practical demonstrations and case-based learning.
Promote technology-enabled teaching methods.
6. Coordination & Reporting
Liaison between corporate and academic teams.
Prepare training reports and faculty progress updates.
Support audits, inspections, and accreditation activities.