Assistant Professor Food Production (HM)

An Assistant Professor in Hotel Management Department specialized in Food Production is primarily responsible for teaching undergraduate and/or postgraduate courses.

Key Responsibilities:

• Key Responsibilities
• Plan and deliver theoretical lectures and practical tutorials in Food Production modules (Indian, Continental, Bakery, Patisserie).
• Strong command over culinary arts, modern kitchen equipment, hygiene practices, and nutritional standards.
• Excellent communication, mentoring, and classroom management capabilities.
• Capability to take charge of kitchen lab maintenance, inventory control, student counseling, and multi‑tasking in academic events Indeed.
• Mentor students and supervise culinary labs, food festivals, live demonstrations, and industrial visits Indeed.
• Develop curriculum content, lab safety protocols, menus and costing methodologies.
• Engage in departmental administration, accreditation initiatives, and industry collaborations.

Qualifications:

• Master’s degree (e.g. M.Sc. in Hotel Management, MBA in Hospitality Management) with at least 55% aggregate marks from a recognized university along with the experience in relevant field is required.
• Teaching Experience: Prior industry or teaching experience at the college or university level is often preferred.
• Communication Skills: Excellent written and verbal communication skills are essential for teaching, research, and mentoring.
• Interpersonal Skills: Strong interpersonal skills are needed for effective collaboration with colleagues and for mentoring students.

Job Types: Full-time, Permanent

Benefits:

• Commuter assistance
• Internet reimbursement
• Leave encashment
• Paid sick time

Schedule:

• Day shift
• Monday to Friday

Supplemental Pay:

• Performance bonus
• Yearly bonus

Work Location: In person