Faculty Chef

**Key Responsibilities**:

- **Teaching and Instruction**:

- Deliver lectures, practical demonstrations, and hands-on training in Indian cuisine, with a focus on traditional and modern Indian cooking techniques.
- Provide instruction on the fundamentals of Italian cuisine, incorporating elements of Italian cooking techniques that can complement Indian dishes or concepts.
- Develop and implement course content, ensuring it aligns with industry standards, academic goals, and the evolving trends in both Indian and Italian kitchens.
- Conduct detailed lessons on the preparation of essential Indian dishes (curries, tandoori, biryanis, etc.) and Italian culinary staples (pasta, risotto, pizza, etc.).
- **Practical Training and Mentorship**:

- Supervise students in practical kitchen sessions, guiding them in the preparation of Indian and Italian dishes, and ensuring safety and hygiene standards are met.
- Provide personalized feedback and mentorship to students, encouraging creativity and excellence in the culinary arts.
- Organize workshops and practical demonstrations focused on blending Indian and Italian cooking styles, fostering innovative culinary ideas.
- **Industry Collaboration and Trends**:

- Stay current with trends in both Indian and Italian cuisine, ensuring that the curriculum reflects modern techniques, ingredients, and global influences.
- Build relationships with industry professionals and foster collaborations for guest lectures, workshops, and culinary events.
- Encourage students to participate in culinary competitions, internships, and real-world industry exposure.
- **Research and Development**:

- Conduct research on emerging trends and innovations in Indian and Italian cuisine, and integrate this into the curriculum.
- Test new recipes and cooking methods, continuously refining the teaching material to provide students with the best possible learning experience.

**Qualifications and Experience**:

- **Educational Qualifications**:

- Degree or Diploma in Hotel Management, Culinary Arts, or a related field from a recognized institution.
- Specialized certifications or training in Indian and Italian cuisine will be a plus.
- **Professional Experience**:

- Minimum of 5 years of experience working in both Indian and Italian kitchens, with a proven track record in fine dining or renowned restaurants.
- Previous teaching or mentoring experience in a culinary school or hospitality institution is highly preferred.
- Expertise in Indian cuisine (curries, tandoor, regional specialties) and Italian cuisine (pasta, pizza, risotto, regional Italian dishes).
- **Skills and Competencies**:

- In-depth knowledge of both Indian and Italian culinary techniques, ingredients, and food presentation.
- Ability to teach practical kitchen skills and theoretical knowledge effectively.
- Strong communication, organizational, and interpersonal skills.
- Ability to engage students and inspire them with a passion for cooking, teaching both basic and advanced techniques.
- Strong attention to detail and high standards of hygiene and food safety.

Pay: ₹30,000.00 - ₹40,000.00 per month

Work Location: In person