Develop and update culinary curriculum, incorporating Indian regional cuisines and modern techniques.

Instruct students on cooking techniques, food safety, and kitchen management, tailored for Indian culinary contexts.

Evaluate student performance through practical exams and theoretical assessments, providing constructive feedback.

Manage kitchen inventory and ensure compliance with hygiene standards, emphasizing cost-effective practices.

Organize culinary workshops and demonstrations for students and the community, showcasing Indian culinary heritage.

Mentor students on career opportunities in the culinary industry, including entrepreneurship and advanced studies.

Stay updated with industry trends and incorporate new culinary innovations into the curriculum.

Collaborate with local restaurants and hotels for student internships and placements.

Maintain kitchen equipment and ensure a safe working environment for students.

Prepare lesson plans and teaching materials, adapting to diverse learning styles.

Design and update culinary curricula to meet industry standards and student needs.

Deliver engaging and informative lectures, demonstrations, and hands-on cooking sessions.

Evaluate student performance through practical exams, written tests, and project assessments.

Provide career guidance, mentorship, and support to students pursuing culinary careers.

Oversee kitchen operations, ensuring safety, hygiene, and efficient workflow during classes.

Create and refine recipes, adapting them for instructional purposes and diverse skill levels.

Build relationships with chefs, restaurants, and culinary organizations for student placement.

Ensure proper maintenance and safe usage of kitchen equipment and tools.

Manage food and supply inventory, minimizing waste and controlling costs effectively.

Enforce strict adherence to food safety and sanitation standards in the kitchen environment.

Stay updated with culinary trends, techniques, and technologies through professional development.