Mr Avik Dey is presently serving as Assistant Professor - Chef at Institute of Hotel and Restaurant Management, Kolkata. Having more than 14 years of experience in the culinary industry, he has served at many different institutions and the hospitality sector. Also, he has been an integral part of several conferences proceedings, seminars, workshops and events at national and international level. 

IHRM Kolkata

What are your roles and responsibilities towards the students?

“Guiding and teaching for a best future”

Being a faculty of the institute, I do believe that we are responsible to guide a student, pass on our knowledge and best of our skills to acquire professional attributes in the field. I am also responsible for developing a student as a good human being who will give our society the best of him or her.

How do you tend to establish healthy relations within your institute?

“Trust and coordination between students and faculty”

The relationship between a teacher and a student depends on trust. The students believe that they will get the best guidance and knowledge from a teacher, and a teacher also believes that students will shine in the future through proper mentorship. To build the relationship, honest effort should be given from both sides to understand the needs of individuals without crossing their limits. The fellow faculty members also expect helpful coordination from their colleagues, the colleagues can also be good friends; but as a teacher and also as a colleague one needs to understand the difference between a personal and a professional relation, demarcated by a very thin line.

What are the best practices offered to help students gain necessary skills?

“Focus on individual expertise and interest”

The department is mostly practical oriented, from the beginning of the course we put more focus on the practice of individual students in the class. We arrange both general and departmental seminars and webinars which helps the student to understand the industry better. The students are being sent to different departmental competitions where they compete and learn the requirements of the industry as per their skills and knowledge.

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How does the curriculum of your department ensure the best practice of the industry?

“Industrial training and skill development activities”

Hospitality is a very practical oriented industry, so in the curriculum each student undergo Industrial Exposure Training for a mandatory 20 weeks. Apart from that, every student gets opportunities of casual training offered by various brands of Hotels. Activities like food fest, we ourselves organize a yearly food fest, where students interact with industry professionals, and learn to handle the situation and face the challenges. This helps individual students to grow and gather experience to face the challenges of the real world.

What do you see as the department’s greatest strengths?

“Mentoring the effective learning approaches”

Department’s greatest strength is the infrastructure of the practical labs and expert faculty we possess. More we can utilize the infrastructure provided by the college, the more we can motivate our students to uplift their skills and knowledge by maximum utilization of labs. Also, the department always encourages faculty and students to undergo various developmental programmes, and attend the workshops organized by university and other career development organizations.

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What valuable advice would you like to give to the students?

“Work hard and smart accordingly”

In my opinion, every individual has some skill and special abilities, only they need to recognize their abilities and skills. To prosper in the future, students need to be honest to themselves and they need to be ready to do hard work, but one must remember that hard work must be combined with smart work to have a prosperous career.