Job Description

Roles and Responsibilities

• Delivering lectures (Theoretical/ Practical) on subject of Food Production for the students of School of Hospitality and Hotel Management.
• Ensuring students reach their full potential through the use of innovative teaching methods.
• Researching on the related teaching material and evolving the required pedagogy.
• Supervision and counseling of students on theoretical and practical activities.
• Help students discover and sharpen their culinary skills by allowing and motivating them to experiment with different ingredients, spices, flavors, etc.
• Use of personal practical experience to help students understand the importance of food that tastes good in the success of a hotel, art of playing with different spices and flavors, and power of imagination and creativity required to cover a simple dish into a great delicacy.
• Monitoring, Motivating & Guiding the students for their Project work, Research
• writing, participating for workshop and seminar, paper publication, etc.
• Monitoring and guiding the students for their enrollment on Swayam, online courses, etc.
• Evaluate culinary skills of students, grade their progress, and provide proper feedback to help them excel at the same. Also, systematic record-keeping of students’ results, performance, activities, and attendance.
• Proactive and focused academic counseling and career advice to students.
• Presenting a report on every semester’s activities and suggesting development to the
• management.
• Liaise with the industry for Training & Placement of students.

Desired Candidate Profil

• Should possess varied knowledge of different cuisines
• Should possess knowledge and skills related to kitchen management
• Should be versatile in almost all areas of kitchen preparation, sauces, desserts, supervision, and preparation