Food Production Faculty - Continental & Indian- SUN International

Position Overview

SUN International Institute for Tourism and Management is seeking a highly skilled, dynamic, and passionate Food Production Faculty Member to join our academic team at the Ameerpet Campus.

The ideal candidate will possess deep expertise in both Traditional/Regional Indian Cuisine and Classical Continental Culinary Arts. This role focuses on grooming the next generation of culinary professionals through rigorous practical training, theoretical framework instruction, and industry-readiness mentoring.

Key Responsibilities & Duties

. Academic & Practical Instruction

• Curriculum Delivery: Develop and deliver comprehensive lesson plans, course materials, syllabi, and culinary modules for undergraduate, diploma, and certificate programs.
• Practical Lab Training: Lead intensive, hands-on training sessions in the basic, quantity, and advanced training kitchens, focusing on fundamental cuts, cooking techniques, and preparation styles.
• Indian Cuisine Specialization: Train students in regional Indian cuisines, spice profiles, tandoor work, bulk cooking, gravies, and traditional presentation standards.
• Continental Cuisine Specialization: Educate students on western culinary basics, mother sauces, stocks, classic French/Italian/European methodologies, plate presentation, and modern garnishing techniques.

2. Kitchen Management & Operations

• Inventory & Cost Control: Supervise ingredient requisitioning, maintain kitchen food cost percentages, and manage inventory logs for the training kitchens.
• Hygiene & Safety Standards: Ensure absolute adherence to Food Safety and Standards Authority of India (FSSAI) guidelines, maintaining high standards of kitchen sanitation, safety, and correct tool handling.
• Equipment Upkeep: Oversee the proper cleaning, maintenance, and storage of commercial kitchen equipment, knives, and specialized utensils.

3. Student Mentorship & Institutional Events

• Bulk Cooking & Events: Guide and manage students during bulk cooking assignments for institutional events, guest lunches, and internal theme dinners.
• Competition Mentorship: Identify talented students and mentor them for state, national, and corporate-level culinary competitions.
• Placement Assistance: Prepare students for technical interviews, trade tests, and industry internships during their placement drives. [1]

Required Qualifications & Profile

• Education:
• Mandatory: Bachelors Degree in Hotel Management / Culinary Arts (BHM / BCT&CA) from a recognized university.
• Preferred: Master’s degree in Hospitality/Hotel Management or a specialized Post Graduate Diploma in Culinary Arts.
• Experience:
• A minimum of 2 to 5+ years of total experience either in core luxury hotel/restaurant kitchen environments (with distinct handling of Indian and Continental sections) or academic teaching experience in a reputable hotel management institute.

If interested please share your resume to below Email ID

[email removed]

Thanks,

Suma