Job Role :All-Rounder Culinary Faculty is responsible for delivering hands-on training and theory sessions across multiple culinary areas including basic cooking, bakery, pastry, international cuisine, food safety, and kitchen operations. This role ensures high-quality learning, student skill development, and smooth functioning of culinary labs.

Key Responsibility :Conduct theory and practical classes across culinary, bakery, and pastry subjects. Demonstrate cooking techniques, preparation methods, and professional kitchen skills. Prepare lesson plans, recipes, and training materials for all modules. Ensure kitchen hygiene, safety, and discipline during practical sessions. Set up ingredients, tools, and equipment for daily practical training. Guide students in practical assignments, recipe execution, and skill development. Evaluate student performance through tests, practicals, and feedback sessions. Maintain attendance, practical logs, and academic records. Mentor students for culinary events, competitions, and workshops. Coordinate ingredient planning, requisitions, and inventory with kitchen stores. Participate in curriculum updates, meetings, and academic activities. Support campus events, guest demos, and admissions-related activities when required.