Faculty Chef - Food Production (Indian & Italian Cuisine)

BCCM Hotel Management College is seeking a skilled and passionate Faculty member for the Food Production Department, specializing in Indian cuisine. The ideal candidate should have significant experience in both Italian and Indian kitchens, with expertise in Indian culinary traditions and techniques, and a well-rounded knowledge of Italian cuisine. This position requires an individual who can blend the rich traditions of Indian cooking with the techniques and flavors of Italian cuisine, and deliver high-quality training to students in both theoretical and practical settings.

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.

Job Type: Full-time

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

Work Location: In person