Overview
Food Production Faculty Jobs in Shillong, Meghalaya, India at International Institute of Hotel Management (IIHM)
Title: Food Production Faculty
Company: International Institute of Hotel Management (IIHM)
Location: Shillong, Meghalaya, India
Company Description International Institute of Hotel Management (IIHM), part of the IndiSmart Group, is a leading institution in international hospitality management education with campuses across major Indian cities and Bangkok, Thailand. Established in 1994, IIHM offers globally recognized hospitality programs through collaborations with Edinburgh Napier University and the University of West London in the UK. The institute provides students with flexible international pathways, including study and career opportunities in the UK, USA, Canada, Australia, Mauritius, the Middle East, and South-East Asia. IIHM’s alumni work with renowned global hotel chains, contributing significantly to the hospitality industry worldwide. The institute emphasizes practical training, international exposure, and strong industry linkages to prepare learners for global careers.
Job Description – Food Production Faculty
Location :- Shillong.
Salary :- 25k to 30k (without Accommodation)
Preferred Candidate: From Shillong Only.
Qualification: Degree in Hotel Management.
Job Responsibilities:
v Deliver theoretical and practical classes in Food Production and Culinary Arts.
v Conduct kitchen practical sessions and demonstrate culinary techniques.
v Prepare lesson plans, training materials, and assessment tools.
v Monitor and evaluate students’ performance and provide guidance.
v Ensure hygiene, sanitation, and safety standards are maintained in the training kitchen.
v Organize workshops, culinary competitions, and industry visits.
v Maintain kitchen equipment, inventory, and training resources.
v Support student placements and industry interactions.
v Participate in academic and administrative activities of the institute.
Requirements:
v Degree/Diploma in Hotel Management from a recognized institution.
v Minimum 1–3 years of teaching or industry experience in Food Production.
v Strong knowledge of culinary techniques, food safety, and kitchen operations.
v Excellent communication and presentation skills.
v Ability to train and mentor students effectively.
v Candidates residing in Shillong will be preferred.
Role Description The Food Production Faculty will be responsible for planning and delivering engaging lectures, practical kitchen sessions, and demonstrations in culinary arts and food production to hospitality students. Responsibilities include designing lesson plans, preparing course materials, and assessing student performance through assignments, practical exams, and projects. The role involves mentoring learners, supporting their skill development in professional kitchen practices, hygiene, safety, and menu planning, and guiding them in industry internships and placements. The faculty member will collaborate with colleagues to update curricula in line with industry trends, participate in academic events, workshops, and competitions, and contribute to quality assurance and accreditation activities. This is a full-time, on-site role based at the IIHM campus in Shillong.
Qualifications
- Strong expertise in culinary arts, food production, kitchen operations, and professional cooking techniques.
- Sound knowledge of food safety, hygiene standards, nutrition basics, and sustainable kitchen practices.
- Experience in lesson planning, curriculum delivery, student assessment, and academic mentoring or training.
- Excellent communication, classroom management, and presentation skills, with the ability to engage diverse learners.
- Industry experience in hotels, restaurants, or catering establishments at supervisory or managerial level is highly desirable.
- Bachelor’s or Master’s degree in Hotel Management, Culinary Arts, or a related discipline from a recognized institution.
- Ability to work collaboratively in an academic environment, contribute to academic events, and support student placements.
- Openness to continuous learning, staying updated with culinary trends, and integrating new techniques into teaching.
