Faculty – F&B Production

Veruschka Foundation; Mumbai; On-site; INR 334,800 - 558,000; Full time

Benefits offered by this job

Mission-driven work

Learning & Development opportunities

Diverse workforce

360 Growth environment

Downtime & Wellbeing support

People-first culture

Job summary

Veruschka Foundation in Mumbai seeks a Faculty – F&B Production to train individuals with disabilities in professional kitchen skills. This role includes classroom teaching and hands-on kitchen training, focusing on food safety and workplace readiness. Candidates should have a Diploma in Culinary Arts or Hotel Management and 1-4 years of experience in training or teaching. The work environment promises personal growth, mentorship, and a collaborative culture dedicated to social change.

Qualifications

• 1-4 years of teaching experience in institutional kitchens, hotels, cafés or training kitchens.
• Ability to teach different learning abilities.
• Strong practical knowledge of Indian, Continental, and Bakery cuisines.

Responsibilities

• Deliver training sessions following the curriculum.
• Conduct practical and theoretical assessments.
• Maintain student records and facilitate internships.

Skills

Cooking Techniques

Kitchen Hygiene

Adaptability in Teaching

Communication Skills in English

Empathy and Social Impact

Education

Diploma or Degree in Culinary Arts / Hotel Management

Tools

Canva

MS Office

Job description

Veruschka Foundation empowers persons with intellectual and developmental disabilities (PwIDDs) to become contributing members of society through the power of food. The organisation focuses on awareness to promote inclusion, life and market skills development and sustainable livelihood opportunities through mainstream employment, micro‑entrepreneurship and supported employment.

Purpose of the Role

We are seeking a passionate and skilled Faculty – F&B Production to train and mentor PwIDDs in professional kitchen skills, food safety and workplace readiness. The role involves classroom teaching, hands‑on kitchen training, curriculum delivery and student assessment. Experience working with youth, first‑time learners or with PwIDDs will be an added advantage.

Key Responsibilities

1. Training Delivery & Learning Outcomes

• Deliver structured F&B training sessions as per the approved curriculum and training calendar.
• Ensure students achieve defined competencies in:
  • Basic food preparation and cooking techniques
  • Kitchen hygiene, safety, and sanitation
  • Use of kitchen equipment and tools
• Achieve minimum 85–90% attendance and active participation in assigned batches.
• Adapt teaching methods to suit varied learning abilities and learning speeds.
• Ensure smooth functioning of the training kitchen during practical sessions.
• Maintain high standards of cleanliness, safety and discipline in the kitchen at all times.
• Monitor correct usage of ingredients, equipment and utilities to minimise wastage.
• Ensure tools and equipment are handled, stored and maintained correctly.

3. Student Assessment & Progress Tracking

• Conduct regular practical and theoretical assessments as per program guidelines.
• Maintain accurate student records including:
  • Assessment scores
  • Behavioural and skill progression notes
• Identify students needing additional support and implement corrective training plans.
• Prepare students for internal evaluations, audits, and external assessments.
• Use in‑house software for documenting and tracking training outcomes.

4. Workplace Readiness & Employability

• Train students on professional kitchen behaviour, teamwork and time management.
• Reinforce industry expectations such as punctuality, grooming and communication.
• Support students during internships, on‑the‑job training or live kitchen exposure.
• Contribute to achieving targeted placement or apprenticeship conversion rates.

5. Compliance, Safety & Quality Standards

• Ensure adherence to FSSAI, HACCP and institutional food safety guidelines.
• Follow SOPs related to kitchen operations, safety drills and hygiene audits.
• Support internal and external audits, inspections and donor reviews when required.
• Report safety incidents or equipment issues promptly.
• Implement curriculum updates and training innovations as directed.
• Share feedback on curriculum effectiveness and student challenges.
• Participate in faculty meetings, training‑of‑trainers sessions and capacity building.
• Support development of new modules, recipes, or training aids.

7. Reporting & Coordination

• Submit daily, weekly and monthly reports on:
  • Class conduct
• Coordinate closely with Programme Managers, Special Educators, Counsellors and Communications Teams.
• Support mobilisation events, orientations, competitions and public‑facing programs.

8. Values, Conduct & Organisational Representation

• Uphold organisational values, ethical conduct and inclusive practices.
• Demonstrate empathy, professionalism and respect towards all learners.
• Act as a positive role model for students and junior staff.
• Represent the organisation professionally during external events or industry interactions.

Key Requirements

Education

Diploma or Degree in Culinary Arts / Hotel Management (preferred).

Experience

Minimum 1–4 years of teaching experience in institutional kitchens, hotels, cafés or training kitchens.

Skills and Knowledge

• Strong practical knowledge of Indian, Continental and Bakery.
• Ability to teach patiently and adapt methods to different learning abilities.
• Empathy and commitment to skill development and social impact.
• Process‑oriented, with strong attention to detail and the ability to manage multiple projects.
• Excellent written and verbal communication skills in English.
• Organised, responsible and safety‑conscious.
• Proficiency in Canva and MS Office is an advantage.

Candidate Attitude and Mindset

• Passionate about inclusion, equity and disability rights.
• Deadline‑oriented with strong ownership and planning.
• Creative mindset with a keen eye for innovation in communication.
• Collaborative and confident in engaging with cross‑functional teams and external partners.
• Self‑starter with a proactive approach to content collection and execution.

Collaboration and Stakeholder Interaction

The Faculty will closely work with:

• Internal: Programme managers, Programme officers, Special Educators, Counsellors and Communication Team.
• External: Consultants for reports.
• Partner organisations and external stakeholders for testimonials, joint posts, and campaigns.

What We Offer

• Mission‑driven Work: Be part of a purpose‑led organisation where your work directly contributes to social change.
• Learning & Development: Opportunities to learn, problem‑solve and make decisions to excel in your role.
• Diverse Workforce: An inclusive, collaborative team culture with professionals from multiple sectors.
• 360 Growth: A positive, supportive work environment with strong mentorship and guidance.
• Downtime & Wellbeing: Thoughtfully planned time off to support rest and maintain a healthy work‑life balance.
• People‑first Culture: Regular team bonding activities, an open‑door policy and an emphasis on personal growth.