Assistant/Associate Professor - Food Production/Culinary Arts And Food & Beverage Service

Role Overview: As an Assistant/Associate Professor in Food & Beverage Service at the School of Hospitality and Services Management, IILM University, you will play a crucial role in delivering high-quality education, supervising practical labs, and mentoring students in various aspects of food and beverage service operations. Key Responsibilities: - Teach Food & Beverage Service, Menu Engineering, and F&B data analytics in collaboration with the Food Production faculty. - Train students in POS systems, restaurant operations, and service excellence. - Supervise practical service labs including fine dining, wine service, mixology, and bar operations. - Guide students towards industry certifications such as WSET, Barista, Mixology, and Food Safety. - Engage with industry professionals to enhance the curriculum and provide students with exposure to real-world scenarios. Qualifications & Experience: - Bachelors/Masters degree in Hotel Management. - Minimum 6-7 years of industry experience, with at least 3-4 years in an academic or training role. - Proficiency in POS systems, bar operations, and F&B data analytics. - Strong communication, leadership, and mentoring abilities. Role Overview: Joining as an Assistant/Associate Professor in Food Production & Culinary Arts at the School of Hospitality and Services Management, IILM University, you will lead the Culinary Arts program, teaching food production, menu engineering, and recipe development, and mentoring students in culinary techniques and kitchen operations. Key Responsibilities: - Conduct theory and practical sessions in culinary arts, menu engineering, and food costing. - Oversee kitchen labs, recipe development, food safety compliance, and store management. - Mentor students in modern cooking techniques, plating, and culinary innovation. - Teach basic bakery and pastry techniques as part of the curriculum. - Collaborate with industry professionals to ensure an up-to-date curriculum and provide students with real-world exposure. Qualifications & Experience: - Bachelors/Masters in Hotel Management (Food Production & Culinary Arts). - Minimum 8-10 years of industry experience, with at least 4-5 years in an academic/training role. - Expertise in Indian & International cuisines, bakery, food cost control, and inventory management. - Strong leadership, communication, and mentoring skills.,