Job Description

Position:

Food Production Faculty

Location:

The Hotel School, Delhi

Experience Required:

Minimum

5 years of Industry experience

at a supervisory level, plus some teaching/training experience.

Role Overview

We seek an experienced culinary professional who can deliver practical and theoretical training to students in basic and advanced culinary arts, hygiene standards, and kitchen management.

Key Responsibilities

Conduct practical and theory sessions on culinary fundamentals, Indian & continental cuisine, bakery basics, and nutrition. Demonstrate recipes, techniques, and kitchen safety procedures. Train students in knife skills, cooking methods, kitchen discipline, and real-time production. Evaluate practical performance and maintain assessment records. Implement hygiene, sanitation, and food safety standards in the kitchen lab. Assist in menu planning, events, and academic projects. Mentor students for competitions, internships, and placement readiness.

Eligibility Criteria

Bachelor's degree/diploma in Hotel Management or Culinary Arts.

Minimum 5 years of kitchen operations experience

at supervisory level in hotels or culinary establishments. Teaching or culinary training experience preferred. Strong technical skills, creativity, and ability to handle kitchen operations. Good communication and student-handling skills.
Job Type: Full-time

Pay: ₹35,000.00 - ₹40,000.00 per month

Work Location: In person