Food Production Lecturer / Faculty
Department
Hotel Management – Food Production
Job Summary
We are looking for a knowledgeable and enthusiastic Food Production Lecturer to teach and train students in culinary arts, kitchen operations, food preparation, and professional cooking techniques. The lecturer will be responsible for classroom teaching, practical kitchen training, demonstrations, student assessment, and developing industry-ready culinary professionals.
Key Responsibilities
- Deliver lectures on Food Production and Culinary Operations.
- Teach topics including:
- Introduction to Food Production
- Kitchen Organization and Hierarchy
- Kitchen Equipment and Utensils
- Kitchen Safety and Hygiene
- Food Commodities and Ingredients
- Methods of Cooking
- Basic Cooking Techniques
- Stocks, Sauces, Soups and Salads
- Vegetables, Fruits, Meat, Poultry and Fish
- Eggs and Dairy Products
- Indian Cuisine
- Continental and International Cuisine
- Bakery and Confectionery Basics
- Menu Planning
- Food Presentation and Garnishing
- Portion Control and Standard Recipes
- Food Costing and Cost Control
- Kitchen Management and Inventory Control
- Food Safety and Sanitation
- Conduct practical kitchen classes and live cooking demonstrations.
- Train students in knife skills, cooking techniques, food preparation, presentation, and professional kitchen practices.
- Prepare lesson plans, recipes, practical schedules, assignments, presentations, and question papers.
- Conduct practical examinations, written tests, presentations, and student assessments.
- Maintain student attendance, academic records, practical records, and performance reports.
- Ensure proper use, cleaning, storage, and maintenance of kitchen equipment.
- Monitor food safety, hygiene, sanitation, and safe working practices in the training kitchen.
- Guide students in menu planning, recipe standardization, food presentation, and portion control.
- Provide career guidance and support students in preparing for culinary careers.
- Organize culinary competitions, workshops, guest lectures, and industry visits.
- Coordinate students' industrial training and internships with hotels and food production establishments.
- Keep teaching content updated with current culinary trends and industry practices.
- Participate in departmental meetings, examinations, academic planning, and institutional activities.
Required Qualifications
- Bachelor's or Master's degree in Hotel Management / Hospitality Management / Culinary Arts / Food Production.
- Relevant hotel, restaurant, culinary, or teaching experience preferred.
- Strong practical knowledge of professional cooking and kitchen operations.
- Good communication and presentation skills.
- Knowledge of food safety and hygiene standards.
Desired Skills
- Excellent culinary and practical demonstration skills.
- Strong knowledge of Indian and international cuisines.
- Good classroom and kitchen management skills.
- Ability to train and mentor students.
- Knowledge of food costing and kitchen control.
- Creative approach to food presentation and menu development.
- Good communication and interpersonal skills.
- Professional attitude and teamwork.
Experience
1–3 years of teaching or relevant hotel/restaurant industry experience preferred.
Pay: ₹20,000.00 - ₹25,000.00 per month
Work Location: In person
