Culinary Trainer & Assistant Professor

Role Description:

The Culinary Trainer is a full-time, on-site role based at AIMS Institutes in Bengaluru. The individual in this position will conduct practical and theoretical culinary classes, demonstrating professional cooking techniques, kitchen safety, hygiene practices, and menu planning. The role involves designing lesson plans, developing training materials, and assessing learner performance through assignments, practical evaluations, and examinations. The Culinary Trainer will mentor learners on industry expectations, support them in building core culinary and hospitality skills, and collaborate with faculty members to ensure curriculum relevance. Additional responsibilities include organising workshops, culinary demonstrations, and industry interactions to enhance experiential learning.

Qualifications

• Professional culinary expertise, including experience in commercial or institutional kitchens and strong knowledge of food production, presentation, and safety standards.
• Teaching, training, or mentoring experience in culinary arts or hospitality education, with the ability to design and deliver structured lessons and practical demonstrations.
• Strong communication and interpersonal skills to engage diverse learner groups, provide constructive feedback, and foster an inclusive learning environment.
• Curriculum planning and assessment abilities, including creating training materials, rubrics, and evaluation methods aligned with academic and industry requirements.
• Proficiency in kitchen management practices such as inventory control, equipment handling, cost awareness, and adherence to hygiene and sanitation regulations.
• Relevant academic background, such as a diploma or degree in Culinary Arts, Hotel Management, or a related field; advanced certifications in culinary disciplines are an advantage.
• Familiarity with current culinary trends, sustainable practices, and industry expectations to guide learners toward employability and professional growth.
• Ability to work collaboratively with academic and administrative teams, demonstrate professional integrity, and support the institute's value-based educational mission.

Education

• Bachelor's Degree in Culinary Arts/Hotel Management
• Master's Degree in Culinary Arts/Hotel Management