Skill Instructor- Food Production

About Medhavi Skills University

Medhavi Skills University (MSU) is a government-notified private skills university established under

a State Act in Sikkim, dedicated to promoting quality skill education and entrepreneurship integrated

with higher education. As a pioneering institution in the convergence of the skilling ecosystem with

higher education, MSU aligns with the National Education Policy, 2020 (NEP 2020). Recognized by

the UGC and established in 2021, MSU collaborates with industries and Skill Development Institutes

to offer work-integrated courses, embedding on-the-job internships and training within the curriculum.

MSU is a recognized Awarding Body under the National Council for Vocational Education &

Training (NCVET) and is empanelled with the Directorate General of Training (DGT). As an anchor

university partner with the National Skill Development Corporation (NSDC) and the Project

Management Unit (PMU) of NSDC International, MSU is committed to preparing youth for the future

workspace by co- working with industry partners to design and implement demand-driven programs.

Role Overview:

The Skill Instructor in Food Production will deliver practical, skill-based culinary training to

undergraduate hospitality students, focusing on foundational cooking techniques, hygiene practices, and

kitchen management. The instructor will support hands-on learning and prepare students for industry

readiness in various food production environments such as hotels, restaurants, and institutional kitchens.

Key Responsibilities:

Practical Training & Instruction

• Conduct practical sessions in basic and advanced food production techniques (Indian,

Continental, Bakery, etc.)

• Guide students in mise-en-place, recipe execution, kitchen discipline, and time management

• Demonstrate safe and hygienic food handling in compliance with FSSAI/industry norms

• Assess students' performance through live cooking assessments, plating, and tasting

• Supervise lab/kitchen activities ensuring proper usage of tools and ingredients

Curriculum & Content Support

• Assist in the design and update of kitchen practical and training modules

• Develop session plans and standard recipe files aligned with the syllabus and NSQF skill

levels

• Incorporate local ingredients and sustainable practices in food demos

Industry Exposure & Linkages

• Coordinate with chefs and hospitality partners for guest sessions and kitchen tours

• Support industry collaboration for OJTs, internships, and skill competitions

• Bring live case studies and current trends (farm-to-table, zero-waste cooking, etc.) into

practical lessons

Assessment & Feedback

• Maintain records of student performance, practical attendance, and hygiene audits

• Offer timely feedback to improve culinary techniques and kitchen efficiency

• Evaluate final practicals and skills demonstration as part of internal assessment

Training Lab Maintenance

• Oversee cleanliness, setup, and inventory of kitchen equipment and raw materials

• Report maintenance issues or supply shortages in coordination with the lab

assistant/storekeeper

• Ensure adherence to fire safety, gas line protocols, and PPE usage in the kitchen

Mentorship & Skill Development

• Coach students in teamwork, kitchen communication, and professionalism

• Encourage innovation in plating, flavour pairing, and presentation

• Mentor students for competitions or cooking challenges at institutional or national level

Qualifications & Skills Required:

• Bachelor's Degree in Hotel Management / Culinary Arts / Food Production (minimum)

• Master’s degree preferred or equivalent NSQF Level-6+ certification

• 2–4 years of professional culinary/kitchen experience in hotels or foodservice operations

• Prior experience as a chef trainer or culinary instructor is desirable in amin of 2 years

• Technical proficiency in Indian & Continental cuisines (basic to advanced)

• Strong understanding of kitchen hygiene, sanitation, and SOPs

• Hands-on knowledge of knives, ovens, tandoors, and other kitchen tools

• Good communication in English and Hindi; ability to instruct step-by-step

• Familiarity with cost control, portioning, and recipe standardization

• Knowledge of NSQF framework or vocational education norms preferred

What We Offer

• Being a key player in something potentially massive and world-changing

• Competitive salary and incentive structure, best in the industry.

• Opportunities for professional development and growth.

• A supportive and collaborative work environment.

How to Apply

Interested candidates should submit a resume and cover letter detailing their qualifications and

experience at careers@msu.edu.in at earliest possible.

Medhavi Skills University is an equal opportunity employer. We celebrate diversity and are committed

to creating an inclusive environment for all employees.

Example: Excellent verbal and written communication skills