Chef Instructor-Culinary Arts

Objective of the Role:

To deliver high-quality culinary education and practical training to students in line with the institution’s curriculum and standards. The Culinary Chef Instructor is responsible for mentoring future chefs, conducting theory and practical classes, maintaining kitchen discipline, and fostering a professional learning environment.

Key Responsibilities:

• Academic Delivery:
• Conduct theory and practical sessions as per the academic timetable.
• Demonstrate culinary techniques across various cuisines (Indian, Continental, Oriental, etc.).
• Teach food safety, hygiene, kitchen equipment handling, and professional kitchen practices.
• Student Engagement & Development:
• Monitor students’ progress and provide feedback and support.
• Mentor students for skill improvement and career readiness.
• Ensure discipline, grooming standards, and professional behavior within the kitchen environment.
• Curriculum & Assessments:
• Prepare lesson plans, recipes, assignments, and assessments in accordance with the course syllabus.
• Evaluate students’ practical and theoretical performance fairly and consistently.
• Assist in developing/updating the curriculum and module content as needed.
• Kitchen Operations & Management:
• Maintain cleanliness, hygiene, and organization in the training kitchen.
• Ensure proper use, maintenance, and inventory control of kitchen equipment and supplies.
• Follow and enforce safety standards and food handling regulations at all times.
• Event & Industry Exposure:
• Support institute-led culinary workshops, competitions, and external events.
• Participate in student placement initiatives, food festivals, and collaborations.
• Team Coordination:
• Collaborate with fellow instructors, management, and administrative teams.
• Submit required reports and documentation on time (attendance, assessments, syllabus coverage, etc.).

Qualifications & Skills:

• Degree/Diploma in Hotel Management or Culinary Arts.
• Minimum 4–5 years of industry experience in a professional kitchen; teaching/training experience preferred.
• Strong communication and presentation skills.
• Ability to handle a class independently and manage students effectively.
• Passion for teaching and mentoring the next generation of culinary professionals.

Conduct Expectations:

• Set a professional example for students in behavior, attire, and culinary discipline.
• Adhere to institutional values, student policies, and academic procedures.

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

Ability to commute/relocate:

• Bangalore City, Karnataka: Reliably commute or planning to relocate before starting work (Required)

Education:

• Bachelor's (Required)

Experience:

• 10years: 3 years (Required)

Work Location: In person