Faculty in Food Production

Westin College of Hotel Management Vijayawada · Vijayawada, India

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.

1. Teach food production subjects according to the prescribed university and institutional syllabus.
2. Conduct practical training in basic and advanced cookery, bakery, confectionery, garde manger, and regional and international cuisines.
3. Prepare lesson plans, practical schedules, recipes, demonstrations, worksheets, and teaching materials.
4. Demonstrate correct cooking methods, knife skills, food presentation, portion control, and kitchen operations.
5. Train students in food safety, personal hygiene, kitchen sanitation, HACCP principles, and safe equipment handling.
6. Plan practical menus and prepare ingredient requisitions, costing sheets, and production schedules.
7. Monitor the use of raw materials and control wastage, pilferage, and unnecessary expenditure.
8. Maintain kitchen equipment, utensils, stock registers, practical records, issue registers, and inventory.
9. Conduct internal examinations, practical assessments, assignments, viva-voce, and remedial classes.
10. Maintain student attendance, marks, lesson completion reports, and other academic documentation.
11. Guide students in grooming, discipline, teamwork, professional behaviour, and kitchen hierarchy.
12. Prepare students for internships, campus interviews, culinary competitions, and hospitality employment.
13. Organise food festivals, theme lunches, workshops, industrial visits, and guest lectures.
14. Coordinate with the HOD, faculty members, stores, purchase department, and training and placement team.
15. Participate in admissions, examinations, inspections, accreditation work, college events, and other institutional responsibilities.
16. Undertake any additional academic or administrative duty assigned by the HOD or Principal.

• 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.

• 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.

• 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.