Food Production Faculty

2 days ago

andhra pradesh, India Westin College of Hotel Management Vijayawada Full time

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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