Job Description

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

Job Summary:

The Food Production Faculty will be responsible for teaching, training, and mentoring students in culinary arts and food production operations. The role includes developing curriculum, conducting practical and theory classes, supervising student kitchen labs, and maintaining high standards of hygiene, safety, and quality in the training kitchens.

Key Responsibilities:

Teaching & Training:

Conduct theory and practical classes in Food Production (Basic, Advanced, and Specialized cuisines). Demonstrate culinary techniques and supervise students during practical sessions. Prepare lesson plans, training materials, and recipes as per syllabus requirements. Evaluate students' performance through practical assessments, written exams, and viva voce.

Curriculum & Development:

Assist in the design, review, and upgradation of the Food Production syllabus in line with industry trends. Incorporate modern culinary techniques and sustainable kitchen practices. Organize workshops, culinary demonstrations, and guest lectures with industry experts.

Kitchen & Resource Management:

Ensure proper maintenance, cleanliness, and safety of training kitchens and equipment. Monitor inventory, requisition of raw materials, and control of wastage. Uphold food safety and hygiene standards (as per FSSAI / HACCP guidelines).

Industry Interaction & Events:

Guide students during industrial training, internships, and competitions. Coordinate with hotels and restaurants for student placements and collaborations. Contribute to institute events such as food festivals, exhibitions, and annual functions.

Administrative & Research Duties:

Maintain academic records, attendance, and student reports. Participate in departmental meetings, academic planning, and institutional development. Engage in research or consultancy projects related to culinary arts or hospitality.

Qualifications & Experience:

Essential:

Master's Degree in Hotel Management / Culinary Arts or equivalent. Minimum 2years of teaching and/or industry experience in a reputed hotel or hospitality institute.

Key Skills:

Strong culinary and technical knowledge across various cuisines. Excellent communication and presentation skills. Leadership and mentoring ability. Knowledge of food hygiene and kitchen safety standards. Proficiency in academic documentation and report preparation.
Job Types: Full-time, Permanent

Benefits:

Internet reimbursement Leave encashment
Work Location: In person