Food Production Faculty

Key Roles and Responsibilities:

• Planning and Delivering Lessons: Prepare and teach theoretical and practical classes on food production, covering techniques, equipment usage, recipe development, kitchen operations, and industry standards.​
• Practical Training: Conduct hands-on demonstrations in kitchens or laboratories, ensuring students develop skills in cooking, baking, menu planning, and presentation. Supervise student work during practical sessions.​
• Curriculum Design: Develop course curricula, lesson plans, and teaching resources aligned with institutional standards and industry needs. Update content to reflect new trends, safety codes, and technology.​
• Evaluation and Assessment: Assess and evaluate students’ performance through assignments, exams, and practical tests. Provide constructive feedback and maintain records of grades and attendance.​
• Safety and Sanitation: Instill best practices in kitchen safety, hygiene, and sanitation. Teach and enforce local health regulations, ServSafe standards, and food handling procedures.​
• Mentoring and Guidance: Support and mentor students in skill development, career planning, teamwork, and workplace behavior. Guide them on job placements and professional certifications.​

• Industry Liaison:

   Engage with food service industry partners, arrange field visits, internships, workshops, and guest lectures to enrich learning and provide industry exposure.​
• Continuous Improvement: Participate in professional development activities, stay updated with culinary innovations, and collaborate with other faculty for quality enhancement.​
• Classroom Management: Maintain discipline and an inclusive environment, address student wellbeing, and manage classroom and lab logistics.​
• Administrative

  Duties:

   Contribute to departmental meetings, curriculum reviews, reporting, and other academic administrative activities as necessary.​

Additional Expectations:

• Organize/oversee culinary competitions, exhibitions, and catering events at the institution.
• Encourage student projects, creativity, and research in food preparation and production.
• Model professionalism, communication skills, and ethical standards in food service

Qualifications

Bachelor’s Degree

Bachelor’s Degree

·     Master`s Degree (such as MHM, MSc in Hotel Management, or allied fields) is preferred for higher positions or university faculty roles.

Industry experince

Teaching/Training Experience

Skills and Additional Requirements

• Proficiency in both practical and theoretical aspects of food production.
• Certification in food safety, HACCP, or related culinary/hospitality standards is considered an advantage.
• Strong communication, presentation, mentoring, and class management skills.​
• Up-to-date knowledge of industry trends, food technology, and kitchen equipment.