Location: Mumbai, Maharashtra
Experience: Minimum 1-4 years of teaching experience in institutional kitchens, hotels, cafés or training kitchens.
Compensation: Competitive
Veruschka Foundation
Veruschka Foundation works to empower persons with intellectual and developmental disabilities (PwIDDs) by providing them with skills in the food and beverage industry. The organisation focuses on creating inclusive pathways for these individuals to become contributing members of society.
Their work spans life skills development, market-oriented training, and the creation of sustainable livelihood opportunities through mainstream employment and micro-entrepreneurship. By using food as a medium for social change, the foundation helps bridge the gap between disability advocacy and professional workplace readiness.
Role
The Faculty for F&B Production is responsible for training and mentoring PwIDDs in professional culinary skills and kitchen safety. This role involves delivering a structured curriculum while adapting teaching methods to meet the specific learning needs of students to prepare them for employment in the hospitality sector.
Responsibilities
- Deliver training sessions on basic food preparation, cooking techniques, and kitchen hygiene according to the approved calendar.
- Manage the training kitchen during practical sessions, ensuring high standards of safety, sanitation, and discipline.
- Monitor and record student attendance, assessment scores, and behavioral progression using internal software.
- Identify students requiring extra support and develop corrective training plans to help them meet competency standards.
- Instruct students on workplace readiness, including professional grooming, teamwork, and time management.
- Ensure all kitchen operations adhere to FSSAI and HACCP food safety guidelines.
- Coordinate with special educators and counsellors to support students during internships and live kitchen exposures.
- Submit regular reports on class conduct and kitchen operations to the Programme Manager.
Requirements
- A Diploma or Degree in Culinary Arts or Hotel Management is preferred.
- 1 to 4 years of experience teaching in a professional kitchen environment or working in the hospitality industry.
- Strong practical knowledge of Indian, Continental, and Bakery cuisines.
- Ability to adapt teaching styles for learners with different abilities and learning speeds.
- Proficiency in Microsoft Office; familiarity with Canva is an advantage.
- Strong communication skills in English and a patient, empathetic approach to mentoring.
- Knowledge of food safety standards and kitchen equipment maintenance.
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