Role Summary
The Production Faculty will be responsible for delivering theoretical and practical training in Food Production, including class coordination, lesson planning, recipe demonstrations, and hands-on kitchen training across multiple cuisines. The role ensures skill development of students through structured teaching, demonstrations, assessments, and industry-relevant culinary practices.
Key Responsibilities1. Academic Delivery (Theory & Practical)
- Conduct Food Production theory and practical classes as per curriculum
- Deliver structured lectures on culinary fundamentals, kitchen operations, and hygiene standards
- Ensure effective classroom management and student engagement
2. Lesson Planning & Academic Preparation
- Prepare lesson plans, teaching schedules, and session outlines
- Develop PowerPoint presentations (PPTs) for theory classes
- Prepare detailed notes and study materials for students
- Update content based on industry standards and syllabus requirements
3. Practical Kitchen Training
- Conduct hands-on practical sessions in kitchen lab
- Train students in different cuisines including Indian, Continental, Oriental, Bakery & Confectionery
- Demonstrate standard recipe preparation techniques
- Guide students in plating, presentation, portion control, and food costing basics
4. Recipe Development & Standardization
- Prepare standardized recipes with proper measurements and method cards
- Maintain recipe documentation for training consistency
- Ensure cost-effective and industry-standard preparation techniques
- Introduce new dishes aligned with hospitality industry trends
5. Class Coordination & Student Management
- Coordinate daily class schedules with academic team
- Ensure discipline and attendance in both theory and practical sessions
- Monitor student performance and skill development
- Provide continuous feedback and improvement guidance to students
6. Assessment & Evaluation
- Conduct internal assessments, practical exams, and viva sessions
- Evaluate student performance in cooking techniques and theory understanding
- Maintain proper evaluation records and performance reports
7. Kitchen Management & Safety
- Ensure hygiene, sanitation, and safety standards in kitchen labs
- Train students on HACCP principles and food safety practices
- Monitor proper usage of kitchen equipment and ingredients
- Maintain discipline and safety compliance during practical sessions
8. Industry Exposure & Awareness
- Share industry trends, culinary innovations, and new techniques with students
- Conduct workshops, demo sessions, and special cuisine days
- Prepare students for real-world kitchen environments and placements
9. Coordination & Reporting
- Coordinate with academic coordinators for syllabus completion
- Submit daily/weekly class reports and progress updates
- Participate in faculty meetings and training sessions
Required Skills
- Strong knowledge of Food Production and culinary techniques
- Expertise in multiple cuisines (Indian, Continental, Oriental, Bakery)
- Ability to conduct live demonstrations and practical training
- Good communication and student handling skills
- Creativity in recipe development and presentation
- Discipline in academic documentation and reporting
Qualification & Experience
- Diploma / Degree in Hotel Management or Culinary Arts
- 1–2 years experience in hotel industry or hospitality training institute
- Experience as chef or culinary trainer preferred
Key Performance Indicators (KPIs)
- Student skill development and practical performance improvement
- Completion of syllabus on time
- Quality of practical sessions and recipe execution
- Student feedback scores
- Discipline and attendance management in classes
- Innovation in recipes and training methods
Pay: ₹9,808.93 - ₹15,000.00 per month
Work Location: In person
