Role Description:

The Assistant Professor cum Senior Culinary Trainer is responsible for delivering high-quality academic instruction and practical culinary training to undergraduate students. The role combines academic excellence with professional culinary expertise to prepare students for successful careers in the hospitality and food service industry. The incumbent will mentor students, develop creative curriculum, maintain training kitchens, build industry partnerships, and contribute to research, institutional development, and placement initiatives.

Key Responsibilities:

Academic Delivery

- Deliver theory and practical classes in Culinary Arts, Food Production, Kitchen Operations, International Cuisine, Bakery & Confectionery, Food Safety, Menu Planning, Nutrition, Cost Control, and related subjects.
- Prepare lesson plans, teaching materials, and assessment tools aligned with institutional and university requirements.
- Conduct demonstrations and hands-on practical sessions using modern culinary techniques.
- Integrate technology and experiential learning into classroom delivery.
- Ensure achievement of course learning outcomes and program objectives.

Practical Kitchen Training

- Supervise and manage all practical kitchen laboratories.
- Train students in classical and contemporary culinary techniques.
- Demonstrate advanced cooking methods, plating standards, food presentation, and kitchen management practices.
- Enforce hygiene, sanitation, and food safety standards (HACCP/FSSAI).
- Monitor inventory, equipment maintenance, and kitchen resource utilization.

Student Mentoring & Development

- Mentor students academically and professionally.
- Guide students for culinary competitions, exhibitions, entrepreneurship projects, and innovation challenges.
- Support internships,



industrial training, and career planning.
- Monitor student performance and provide constructive feedback.

Curriculum Development

- Design and continuously update curriculum in line with industry trends.
- Develop practical manuals, recipe books, assessment rubrics, and training modules.
- Introduce emerging culinary trends such as molecular gastronomy, sustainable cooking, plant-based cuisine, food innovation, and AI-enabled kitchen technologies.

Industry Collaboration

- Develop partnerships with hotels, restaurants, resorts, cloud kitchens, catering companies, and culinary organizations.
- Invite industry experts for guest lectures and masterclasses.
- Coordinate industrial visits and internship opportunities.
- Support placement activities and employer engagement.

Kitchen Administration

- Ensure proper maintenance of kitchen equipment and laboratories.
- Monitor procurement, inventory, and cost control of ingredients.
- Implement safety protocols and emergency procedures.
- Maintain documentation for audits and accreditation.

Qualifications

Essentials

- Bachelor's Degree in Hotel Management / Hospitality Management / Culinary Arts or equivalent.
- Minimum 6–8 years of professional culinary experience, including experience in star hotels or reputed hospitality organizations.
- Minimum 3–5 years of teaching or training experience in higher education or culinary institutions.

Preferred

- Master's Degree in Hospitality Management, Hotel Management, Culinary Arts, or related discipline.
- PhD (completed or pursuing) in Hospitality, Tourism, Management, or a related discipline.
- Certified Executive Chef or equivalent professional culinary certification.
- Certifications in HACCP, FSSAI, Food Safety, Bakery, International Cuisine, or Culinary Education.

📌 Assistant Professor cum Senior Culinary Trainer (Bengaluru)
🏢 AIMS Institutes
📍 Bengaluru