Food Production Faculty
3 days ago
Key Roles and Responsibilities:
- Planning and Delivering Lessons: Prepare and teach theoretical and practical classes on food production, covering techniques, equipment usage, recipe development, kitchen operations, and industry standards.
- Practical Training: Conduct hands-on demonstrations in kitchens or laboratories, ensuring students develop skills in cooking, baking, menu planning, and presentation. Supervise student work during practical sessions.
- Curriculum Design: Develop course curricula, lesson plans, and teaching resources aligned with institutional standards and industry needs. Update content to reflect new trends, safety codes, and technology.
- Evaluation and Assessment: Assess and evaluate students’ performance through assignments, exams, and practical tests. Provide constructive feedback and maintain records of grades and attendance.
- Safety and Sanitation: Instill best practices in kitchen safety, hygiene, and sanitation. Teach and enforce local health regulations, ServSafe standards, and food handling procedures.
- Mentoring and Guidance: Support and mentor students in skill development, career planning, teamwork, and workplace behavior. Guide them on job placements and professional certifications.
- Industry Liaison: Engage with food service industry partners, arrange field visits, internships, workshops, and guest lectures to enrich learning and provide industry exposure.
- Continuous Improvement: Participate in professional development activities, stay updated with culinary innovations, and collaborate with other faculty for quality enhancement.
- Classroom Management: Maintain discipline and an inclusive environment, address student wellbeing, and manage classroom and lab logistics.
- Administrative Duties: Contribute to departmental meetings, curriculum reviews, reporting, and other academic administrative activities as necessary.
Additional Expectations:
- Organize/oversee culinary competitions, exhibitions, and catering events at the institution.
- Encourage student projects, creativity, and research in food preparation and production.
- Model professionalism, communication skills, and ethical standards in food service
Qualifications
· Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.
· · Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement.
· Master`s Degree (such as MHM, MSc in Hotel Management, or allied fields) is preferred for higher positions or university faculty roles.
· Relevant Industry experince in food production, kitchen operations, or hospitality (typically 2–5 years minimum).
· Prior Teaching/Training Experience in culinary or hospitality institutes is preferred but not always mandatory.
Skills and Additional Requirements
- Proficiency in both practical and theoretical aspects of food production.
- Certification in food safety, HACCP, or related culinary/hospitality standards is considered an advantage.
- Strong communication, presentation, mentoring, and class management skills.
- Up-to-date knowledge of industry trends, food technology, and kitchen equipment.
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