Nutrtion Laboratory Assistant &Culinary Associate

JOB DESCRIPTION

Post: Nutrition Lab Assistant

Department: Food Science & Nutrition

Reporting To: Head of Department

Nature of Role: Full-Time

Role Purpose

To support the effective functioning of the Nutrition & Culinary Laboratory by assisting faculty and students in practical sessions, ensuring proper lab setup, maintaining hygiene standards, and managing inventory of lab materials and food supplies.

Key Responsibilities

Laboratory Preparation & Academic Support

• Set up lab for practical classes, demonstrations, and examinations
• Arrange ingredients, tools, and equipment as per lesson plans
• Assist faculty and students during practical sessions
• Support recipe execution and experimental work

Culinary & Food Preparation

• Assist in cookery, bakery, and nutrition-based preparations
• Ensure portion control and recipe standardization
• Support food presentation and service
• Maintain food safety and hygiene standards

Inventory & Stock Management

• Maintain records of raw materials, equipment, and utensils
• Monitor stock levels and initiate requisitions
• Track consumption and minimize wastage
• Receive, inspect, and store supplies properly

Lab Maintenance & Hygiene

• Ensure cleanliness of lab, kitchen, and storage areas
• Monitor expiry, labeling, and storage conditions
• Maintain equipment and report repairs
• Follow all safety and hygiene protocols

Documentation & Compliance

• Maintain stock registers and usage logs
• Assist in practical documentation and reports
• Support audits and inspections

Student & Faculty Support

• Guide students in equipment handling and procedures
• Ensure discipline and safety compliance
• Assist in workshops, events, and exhibitions

 Qualifications

• Diploma / Bachelor’s in Hotel Management / Home Science / Food Science / Culinary Arts
• 3–5 years of relevant experience

Salary: As per Industry Standards;  (Preferred experience in Educational Institution)

Skills & Competencies

• Culinary skills (basic cooking & baking)
• Inventory and stock management
• Food safety and hygiene knowledge
• Record-keeping and organization
• Teamwork and coordination
• Attention to detail
• Knowledge of costing and menu planning
• Basic computer skills (Excel)

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