Faculty kitchen department

Company Description The Institute of Hotel Management Catering and Tourism, Balicha, Udaipur, established in 2003. The institute offers structured academic programs in hospitality management, preparing learners for careers in hotel, catering, and broader service sectors. Its curriculum is designed to blend practical skills with strong theoretical foundations to develop industry-ready professionals. The institute is committed to delivering a world-class learning experience that is progressive in both style and content for individuals seeking careers in hospitality.
Role Description The Faculty – Kitchen Department role is a full-time, on-site position based at the Institute of Hotel Management Catering and Tourism in Udaipur. The faculty member will plan and deliver practical and theoretical kitchen classes, covering culinary fundamentals, food production, kitchen operations, and safety standards. Responsibilities include developing lesson plans, demonstrating cooking techniques, supervising students in training kitchens, and ensuring compliance with hygiene and safety regulations. The role involves assessing student performance, providing constructive feedback, participating in curriculum development, and supporting academic and co-curricular activities related to culinary arts. The faculty member will collaborate with colleagues and industry partners to maintain up-to-date teaching content aligned with current hospitality and culinary trends.
Qualifications
Strong culinary skills in food production, kitchen operations, menu planning, and food presentation.
Knowledge of food safety, sanitation standards, hygiene practices, and occupational health and safety in professional kitchens.
Experience in teaching, training, or mentoring in culinary or hospitality settings, with effective classroom and practical lab management.
Ability to design lesson plans, develop teaching materials, and assess student learning using clear evaluation criteria.
Excellent communication and interpersonal skills, with the ability to work collaboratively with diverse learners and colleagues.
Relevant academic qualification in Hotel Management, Culinary Arts, or a related field; a postgraduate degree or specialized certification is an advantage.
Professional experience in hotel, restaurant, or institutional kitchen operations; prior academic or training experience is preferred.
Commitment to student-centered learning, continuous professional development, and upholding institutional standards and policies.

Work arrangement
No