Job Description

An Assistant Professor in Hotel Management Department specialized in Food Production is primarily responsible for teaching undergraduate and/or postgraduate courses.

Key Responsibilities:

Key Responsibilities

Plan and deliver theoretical lectures and practical tutorials in Food Production modules (Indian, Continental, Bakery, Patisserie). Strong command over culinary arts, modern kitchen equipment, hygiene practices, and nutritional standards. Excellent communication, mentoring, and classroom management capabilities. Capability to take charge of kitchen lab maintenance, inventory control, student counseling, and multi
tasking in academic events Indeed. Mentor students and supervise culinary labs, food festivals, live demonstrations, and industrial visits Indeed. Develop curriculum content, lab safety protocols, menus and costing methodologies. Engage in departmental administration, accreditation initiatives, and industry collaborations.
Qualifications:

Master's degree (e.g. M.Sc. in Hotel Management, MBA in Hospitality Management) with at least 55% aggregate marks from a recognized university along with the experience in relevant field is required.

Teaching Experience:

Prior industry or teaching experience at the college or university level is often preferred.

Communication Skills:

Excellent written and verbal communication skills are essential for teaching, research, and mentoring.

Interpersonal Skills:

Strong interpersonal skills are needed for effective collaboration with colleagues and for mentoring students.
Job Types: Full-time, Permanent

Benefits:

Commuter assistance Internet reimbursement Leave encashment Paid sick time
Schedule:

Day shift Monday to Friday
Supplemental Pay:

Performance bonus Yearly bonus
Work Location: In person