Westin College of Hotel Management Vijayawada
Website:
westincolleges.com
Job details:
Job Summary
The Food Production Faculty is responsible for teaching culinary theory and practical subjects, conducting kitchen training, maintaining food-safety standards, assessing students, and preparing them for internships and employment in the hospitality industry.
Key Responsibilities
- Teach food production subjects according to the prescribed university and institutional syllabus.
- Conduct practical training in basic and advanced cookery, bakery, confectionery, garde manger, and regional and international cuisines.
- Prepare lesson plans, practical schedules, recipes, demonstrations, worksheets, and teaching materials.
- Demonstrate correct cooking methods, knife skills, food presentation, portion control, and kitchen operations.
- Train students in food safety, personal hygiene, kitchen sanitation, HACCP principles, and safe equipment handling.
- Plan practical menus and prepare ingredient requisitions, costing sheets, and production schedules.
- Monitor the use of raw materials and control wastage, pilferage, and unnecessary expenditure.
- Maintain kitchen equipment, utensils, stock registers, practical records, issue registers, and inventory.
- Conduct internal examinations, practical assessments, assignments, viva-voce, and remedial classes.
- Maintain student attendance, marks, lesson completion reports, and other academic documentation.
- Guide students in grooming, discipline, teamwork, professional behaviour, and kitchen hierarchy.
- Prepare students for internships, campus interviews, culinary competitions, and hospitality employment.
- Organise food festivals, theme lunches, workshops, industrial visits, and guest lectures.
- Coordinate with the HOD, faculty members, stores, purchase department, and training and placement team.
- Participate in admissions, examinations, inspections, accreditation work, college events, and other institutional responsibilities.
- Undertake any additional academic or administrative duty assigned by the HOD or Principal.
Required Qualifications
- Bachelor’s degree in Hotel Management, Hospitality Management, or Culinary Arts from a recognised institution.
- A master’s degree in Hotel Management or Hospitality Management is preferred.
- Relevant industry and teaching experience in food production is desirable.
- Food-safety certification will be an added advantage.
Essential Skills
- Strong practical culinary knowledge and demonstration ability.
- Knowledge of Indian, continental, oriental, and regional cuisines.
- Basic knowledge of bakery and confectionery.
- Menu planning, recipe standardisation, food costing, and portion control.
- Effective classroom management and student mentoring.
- Good communication, documentation, and computer skills.
- Ability to maintain discipline, hygiene, safety, and professional kitchen standards.
Key Performance Indicators
- Timely completion of the syllabus and practical sessions.
- Student attendance, academic performance, and practical competency.
- Compliance with kitchen hygiene and food-safety standards.
- Accuracy of academic and stock records.
- Effective control of food cost and wastage.
- Student internship and placement readiness.
- Participation in departmental and institutional activities.
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