Key Responsibilities:

Training Delivery & Student Engagement

- Deliver structured, step-by-step culinary sessions focusing on Indian and Continental cuisine
- Demonstrate proper techniques in knife handling, cooking methods, and plating
- Promote a safe and hygienic kitchen environment through practical demonstrations

Assessment & Feedback

- Maintain detailed records of practical sessions, student attendance, and hygiene audits
- Conduct regular formative assessments and skill demonstrations
- Provide timely, constructive feedback to improve performance and kitchen discipline

Training Lab Maintenance

- Ensure readiness and cleanliness of kitchen labs before sessions
- Monitor usage of tools and raw materials; coordinate with lab assistants and storekeepers
- Report equipment faults, stock issues, or safety concerns promptly

Mentorship & Innovation

- Mentor students in teamwork, kitchen communication, and skilled ethics
- Guide students preparing for cooking competitions or institutional culinary events
- Encourage innovation in presentation, flavor balancing, and sustainable cooking practices

📌 Skill Instructor - Food Production (Gangtok)
🏢 Medhavi Skills University
📍 Gangtok