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 in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement. · · Bachelor’s Degree in Hotel Management, Culinary Arts, or Food Production from a recognized university is the minimum requirement. · Master`s Degree (such as MHM, MSc in Hotel Management, or allied fields) is preferred for higher positions or university faculty roles. · Relevant Industry experince in food production, kitchen operations, or hospitality (typically 2–5 years minimum). · Prior Teaching/Training Experience in culinary or hospitality institutes is preferred but not always mandatory. 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.
Westin College of Business Management invites qualified and passionate educators to join our esteemed faculty as Heads of Department (HOD) and Assistant Professors across all Management disciplines. We seek individuals who are committed to excellence in teaching, research, and innovation. Qualifications MBA (Master of Business Administration) Ph.D. holders in Management (preferred) Experience in organizations or academic institutions will be an added advantage Available Specializations Marketing Management Human Resource Management Financial Management Operations & Supply Chain Business Analytics Entrepreneurship International Business (and other related management areas) Why Join Westin Attractive salary package — best for the right candidate Vibrant academic and research environment Opportunities for growth and international exposure Focus on creativity, innovation, and leadership development Ideal Candidates Excellent communication and teaching skills Strong academic and research orientation Dedication to student success and institutional excellence Westin College of Business Management [Some qualifications you may want to include are Skills, Education, Experience, or Certifications.] Example: Excellent verbal and written communication skills Email - cv@westin.ac.in, shekar@westin.ac.in
Shape Your Future in Global Research & Innovation Westin College of Business Management invites passionate and talented individuals to pursue a Ph.D. in Business Management, in collaboration with a prestigious foreign university. Join us to explore cutting-edge ideas in business, leadership, and innovation. Eligibility Master of Business Administration (MBA) Minimum 1–2 years of experience in an organization or educational institution Program Highlights Ph.D. Degree from a reputed foreign university Access to advanced research facilities To and fro air tickets and visa charges covered Monthly stipend during research Accommodation for outstation candidates Emphasis on creativity, innovation, and academic excellence Ideal Candidates We welcome applicants with: Excellent communication and interpersonal skills Strong passion for teaching and research A spirit of creativity and innovation How to Apply Eligible candidates are invited to apply for the Ph.D. Entrance Examination. Take the next step toward a rewarding academic and research career with Westin College of Business Management! Westin College of Business Management cv@westin.ac.in, shekar@westin.ac.in