1. Theory and Practical Training

 Conduct theory sessions and hands-on practical training in

baking and culinary arts (good to as per the prescribed

curriculum.

 Demonstrate techniques, recipes, equipment handling, food

preparation, and presentation standards.

 Explain the science, principles, and processes behind baking

and culinary techniques.

 Ensure students follow food safety, hygiene, sanitation, and

workplace safety practices.

 Evaluate student performance through practical assessments,

assignments, projects, and examinations.

 Provide constructive feedback and additional guidance to

students who require support.

2. Student Mentoring and Career Guidance

 Guide students on career opportunities, industry roles, and

growth prospects in the baking and culinary sectors.

 Explain various career pathways, including baker, pastry chef,

kitchen entrepreneur, and food business owner.

 Support students in developing skilled skills, workplace

etiquette, and industry readiness.

 Assist students with interview preparation, and career-related

queries.

 Encourage students to participate in events, workshops, and

relevant learning opportunities.

3. Content Creation for Marketing and Social Media

 Create engaging content related to classroom activities,

practical sessions, student projects, and department initiatives.

 Coordinate with the marketing and social media teams to

develop content that showcases courses and student

achievements.

 Assist in creating short videos, demonstrations, photographs,

reels, captions, and other promotional material.

 Participate in promotional activities, student engagement

initiatives, demonstrations, and events as required.

 Ensure that all content accurately represents the department,

its courses, and its learning outcomes.

4. Course Development and Academic Activities

 Assist in developing and updating course content, lesson

plans, presentations, practical exercises, and student handouts.

 Research new techniques, recipes, ingredients, equipment,

and industry trends relevant to the curriculum.

 Contribute ideas for improving practical sessions, classroom

engagement, and student learning outcomes.

 Help develop assignments, assessments,



worksheets, and

evaluation criteria.

 Support the preparation and execution of workshops,

demonstrations, guest lectures, and special training sessions.

 Implement feedback from students and senior faculty to

improve teaching delivery and course effectiveness.

5. Laboratory Management and Maintenance

 Oversee the day-to-day readiness and organisation of the

baking and culinary laboratories.

 Ensure that workstations, equipment, tools, utensils, and

ingredients are prepared before practical sessions.

 Maintain cleanliness, hygiene, sanitation, and safety standards

in the laboratory.

 Monitor equipment condition and coordinate routine

maintenance and repair requirements.

 Ensure that ingredients, tools, and equipment are stored

appropriately and that food safety practices are followed.

 Ensure the laboratory is properly cleaned, organised, and reset

after every practical session.

6. Inventory and Stock Management

 Maintain records of ingredients, consumables, equipment,

tools, and other laboratory supplies.

 Monitor stock levels, track consumption, and identify

replenishment requirements.

 Prepare ingredient and equipment requirement lists based on

upcoming practical sessions and course plans.

 Coordinate with the purchase or administration team to ensure

timely procurement of materials.

 Monitor expiry dates, storage conditions, wastage, and stock

utilisation.

 Conduct periodic physical stock checks and report

discrepancies or damaged items.

7. Procurement, Billing, and Administrative Coordination

 Prepare ingredient requirement sheets, purchase requisitions,

and estimated budgets for practical sessions and departmental

activities.

 Coordinate with vendors, suppliers, and internal departments

for procurement and delivery of materials.

 Collect and organise bills,



invoices, purchase records, and

expense documentation related to laboratory operations.

 Verify received materials against purchase requirements and

maintain appropriate records.

 Coordinate with the accounts and administration teams for

bill submission, expense tracking, and payment follow-ups.

 Assist in planning ingredient requirements and operational

expenses to minimise wastage and maintain cost efficiency.

8. Planning and Coordination

 Plan practical sessions in coordination with the academic

team and ensure that ingredients, equipment, and learning

materials are ready in advance.

 Coordinate batch schedules, laboratory usage,

demonstrations, assessments, and departmental activities.

 Maintain academic records, attendance, student assessments,

and other required documentation.

 Communicate with students and relevant internal teams

regarding schedules, assignments, practical requirements, and

course-related updates.

 Support the planning and execution of student showcases,

workshops, events, and industry engagement activities.

 Escalate operational challenges, equipment issues, stock

shortages, and student-related concerns to the reporting

manager.

9. Language and Communication Skills

 Deliver theory and practical sessions in English.

 Comfort and proficiency in Hindi and Telugu will be an

added advantage.

 Demonstrate clear communication, effective classroom

management, and the ability to explain technical concepts to

beginner-level students.

10. Reporting and Performance Expectations

 Report to the Head of Department or designated academic

lead.

 Ensure timely completion of assigned teaching, academic,

and operational responsibilities.

 Maintain professional conduct and encourage a disciplined,

collaborative learning environment.

 Demonstrate initiative, accountability, organisation, and a

willingness to learn and grow.

 Contribute to improving student satisfaction, practical

learning outcomes, laboratory efficiency, and overall

departmental performance.

Pay: ₹25,000.00 - ₹32,000.00 per month

Benefits:

- Provident Fund

Work Location: In person

📌 Baking Faculty (Hyderabad)
🏢 Hamstech Institute of Fashion Interior Design
📍 Hyderabad