Chef – Continental Cuisine

Job Title: Chef – Continental Cuisine

Location: AAFT, Noida Sector 05

Department: School of Culinary Arts

Experience Required: Minimum 3 years of relevant industry experience

Qualification: Master’s Degree in Hotel Management

Specialization: Continental Cuisine

Job Summary:

AAFT is seeking an experienced and passionate Chef specializing in Continental Cuisine to join our dynamic academic team. The ideal candidate will have a strong background in both foundational and modern culinary techniques and a genuine interest in teaching and mentoring the next generation of culinary professionals.

Key Responsibilities:

- Conduct theory and practical classes in Continental cuisine as per the assigned syllabus.

- Design and deliver structured lesson plans, culinary modules, and practical recipes.

- Ensure timely completion of syllabus with appropriate academic documentation.

- Prepare and assess students through internal assignments, practical tests, and evaluations.

- Efficiently manage the assigned training kitchen and resources.

- Maintain strict adherence to food safety, hygiene, and sanitation protocols.

- Oversee inventory management of kitchen tools, ingredients, and equipment.

- Contribute to the periodic updating of course content based on current industry trends.

- Act as a class coordinator or mentor to students as per institutional requirements.

- Organize and facilitate guest lectures, industry visits, and culinary workshops.

- Engage in knowledge-sharing initiatives such as publishing articles, academic papers, or culinary video tutorials.

Candidate Requirements:

- Minimum 3 years of hands-on industry experience in reputable hospitality establishments.

- Expertise in Continental cuisine with the capability to teach both foundational and advanced concepts.

- Strong command over modern culinary techniques and kitchen operations.

- Excellent communication skills and a passion for teaching and mentoring students.

- Ability to contribute to academic development and engage with the culinary community