Job Description

The Assistant Professor - Food Production is responsible for delivering high-quality theoretical and practical instruction in food production and culinary arts. The role involves teaching, curriculum development, student mentoring, research, and contribution to departmental and institutional activities in accordance with academic standards.

Key Responsibilities

Teaching & Academic Duties

Teach undergraduate and/or postgraduate courses in

Food Production, Culinary Arts, Bakery & Confectionery, and Kitchen Operations

. Conduct

practical kitchen sessions

, demonstrations, and workshops. Prepare lesson plans, teaching materials, and practical manuals. Evaluate student performance through exams, assignments, practical assessments, and projects. Guide students in internships, industrial training, and live kitchen operations.
Curriculum & Academic Development

Assist in curriculum design, syllabus updates, and course outcome mapping as per university/AICTE/UGC norms. Incorporate modern culinary trends, food safety standards, and industry best practices into teaching. Participate in academic audits, accreditation processes, and quality assurance activities.
Research & Professional Development

Engage in research, publications, and presentations in hospitality and food production-related areas. Attend and contribute to

seminars, workshops, FDPs, and conferences

. Keep abreast of latest developments in culinary arts, food technology, and hospitality education.
Student Mentoring & Administration

Act as a

mentor/advisor

to students for academic and career guidance. Participate in departmental meetings, committees, and institutional activities. Assist in organizing food festivals, culinary competitions, industry visits, and guest lectures.
Industry & Institutional Engagement

Maintain industry linkages with hotels, restaurants, and food service organizations. Support placement activities and industry collaborations. Contribute to branding, admissions, and outreach activities of the institution.
Eligibility CriteriaEducational Qualifications

Bachelor's degree in

Hotel Management / Hospitality Management

or equivalent. Master's degree in

Hotel Management / Hospitality / Culinary Arts

(preferred as per UGC/University norms).
Experience

Relevant teaching experience in hotel management institutes preferred. Industry experience in

food production or culinary operations

is an added advantage.
Skills & Competencies

Strong knowledge of

food production, kitchen management, and food safety (HACCP)

. Excellent communication and presentation skills. Ability to manage practical labs and commercial kitchens. Passion for teaching, mentoring, and research. Proficiency in using teaching aids and learning management systems.
Job Type: Full-time

Benefits:

Internet reimbursement Leave encashment Paid time off
Work Location: In person