Job Description

The ideal candidate will specialize in

Culinary Arts (Chef)

or

Food & Beverage Service

, bringing hands-on expertise, academic rigor, and a commitment to shaping the next generation of hospitality leaders.

For Culinary Arts (Chef Faculty):

Deliver practical and theoretical sessions in Indian, Continental, and International cuisines Supervise kitchen labs, ensuring hygiene, safety, and skill development Mentor students in culinary techniques, menu planning, and kitchen management Organize food festivals, competitions, and industry-led workshops Support curriculum development and academic planning
For Food & Beverage Service Faculty:

Conduct classes on service techniques, bar operations, wine appreciation, and restaurant management Train students in guest handling, table service, and F&B etiquette Simulate real-time service environments through mock setups and events Guide students in F&B cost control, menu engineering, and service innovation Liaise with industry professionals for guest lectures and internships

Educational Qualification:

Bachelor's or Master's degree in Hotel Management / Hospitality / Culinary Arts Certifications in Food Production, Bakery, or F&B Service (preferred)

Experience:

Minimum 2-5 years of teaching or industry experience in reputed hotels or hospitality institutions Strong communication and classroom management skills
Job Type: Full-time

Ability to commute/relocate:

Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Location:

Wayanad, Kerala (Preferred)
Work Location: In person