Food Production Faculty The Hotel School, Delhi

Location: Delhi

Employment Type: Full-time | In-person

Salary: ₹40,000 – ₹50,000 per month

Experience: Minimum 5 years of relevant industry experience

About the Role The Hotel School, Delhi is looking for an experienced and passionate Food Production Faculty to train and mentor students aspiring to build successful careers in professional kitchens and the hospitality industry.

The ideal candidate will have strong hands-on experience in Food Production at a supervisory, Chef de Partie (CDP), Sous Chef, or equivalent level, along with the ability to translate professional kitchen experience into effective classroom and practical training.

The role involves delivering both theoretical and extensive practical training, developing students' culinary skills, kitchen discipline, food safety awareness, and professional standards required by leading hotels, restaurants, resorts, and other hospitality establishments.

Key Responsibilities

- Conduct engaging theory and practical classes in Food Production.
- Train students in professional kitchen operations, culinary techniques, and food preparation.
- Provide practical training in:
- Basic and advanced cooking techniques
- Indian, Continental, and international cuisines
- Stocks, soups, sauces, and gravies
- Meat, poultry, fish, and seafood preparation
- Vegetable, fruit, and egg cookery
- Rice, pasta, grains, and pulses
- Bakery and basic pastry techniques
- Kitchen terminology and professional practices
- Menu planning and recipe standardisation
- Portion control and yield management
- Food presentation and plating




- Demonstrate professional cooking techniques and ensure students develop strong hands-on culinary skills.
- Train students in mise en place, kitchen organisation, workflow, and time management.
- Develop students' understanding of professional kitchen hierarchy, roles, responsibilities, and discipline.
- Conduct practical demonstrations, kitchen simulations, and industry-oriented training sessions.
- Assess students through practical examinations, assignments, projects, and competency-based evaluations.
- Maintain accurate records of student attendance, performance, and skill development.
- Ensure proper handling, storage, preparation, and use of food ingredients.
- Maintain high standards of food hygiene, sanitation, HACCP practices, and kitchen safety.
- Supervise food production laboratories and ensure proper use, cleaning, and maintenance of kitchen equipment.
- Monitor ingredient consumption, minimise wastage, and promote efficient kitchen practices.
- Prepare students for placements through culinary skills training, practical assessments, demonstrations, and interview preparation.
- Contribute to lesson planning, curriculum development, academic activities, and industry-oriented training.
- Keep students updated with current culinary trends and professional kitchen practices.





Eligibility & Experience
- Bachelor’s degree in Hotel Management, Hospitality Management, Culinary Arts, or a related field.
- Minimum 5 years of hands-on Food Production experience in reputed hotels, restaurants, resorts, clubs, or hospitality establishments.
- Candidates with experience as Chef de Partie (CDP), Sous Chef, Kitchen Supervisor, or equivalent will be preferred.
- Prior teaching, training, or mentoring experience will be an advantage.
- Strong practical knowledge of:
- Skilled kitchen operations
- Classical and modern cooking techniques
- Indian and international cuisines
- Food safety and hygiene
- Kitchen equipment and operations
- Menu planning and recipe standardisation
- Food costing, portion control, and wastage management
- Excellent communication, demonstration, leadership, and interpersonal skills.
- Passion for culinary education and developing the next generation of hospitality professionals.

What We’re Looking For We are particularly interested in experienced culinary professionals who can bring real-world kitchen expertise into the classroom.

The successful candidate should be able to demonstrate professional cooking techniques, maintain discipline and standards in a training kitchen, and inspire students to develop the skills, confidence, and professionalism expected in leading hotels and restaurants.

Job Type: Full-time

Work Location: In person, The Hotel School, Delhi

Salary: ₹40,000 – ₹50,000 per month, depending on experience and suitability.

Pay: ₹40,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Food Production Faculty (Delhi)
🏢 The Hotel School
📍 Delhi