Associate Professor

The Associate Professor in Food Production at the School of Hotel Management is responsible for delivering high-quality education and training to students pursuing a career in hospitality and culinary arts.

The role involves developing and delivering curriculum in food production, covering topics such as culinary techniques, kitchen management, food safety, nutrition, and international cuisines.

The associate professor is expected to create engaging lessons, conduct practical sessions in the kitchen labs, and supervise student projects and internships. In addition to teaching, the faculty member is involved in research activities, contributing to the advancement of knowledge in food production and related fields.

The role also includes mentoring students, guiding them in their academic and professional development, and ensuring that they are equipped with the skills and knowledge required to excel in the hospitality industry.

The Associate Professor collaborates with other faculty members to design innovative programs, stays updated with industry trends, and may engage in consultancy, training, and industry partnerships.

Active participation in departmental meetings, assessments, and contributing to the overall growth and reputation of the institution is a key responsibility.

The ideal candidate should have a strong academic background, practical experience in food production, and a passion for teaching and research.