Role & responsibilities
Deliver lectures and hands-on kitchen practicals.
Design lesson plans for culinary courses.
Evaluate student performance and assignments.
Mentor students on career goals.
Maintain strict food safety and hygiene standards.
Manage kitchen inventory and raw materials.
Supervise kitchen equipment maintenance.
Coordinate food production for campus events.
Publish research papers in hospitality journals.
Participate in departmental meetings and committees.
Assist in student admissions and placement drives.
Update curriculum based on industry trends.
Preferred candidate profile
Masters degree in Hotel Management or Hospitality Administration.
Ph.D. in Hotel Management or Hospitality (desirable).
UGC-NET qualified in Tourism Administration and Management.
Bachelors degree in Hotel Management (BHM) as a base.
2+ years of experience in teaching or high-end hotel operations.
Deep knowledge of food production.
Valuable research skills with published papers in recognized journals.
Robust public speaking and student mentoring abilities.