IHMCT Kovalam Recruitment 2026: Career Guide & Vacancy Details

About IHMCT Kovalam Careers

🏛️ Organization Overview

Established to meet the growing demand for skilled manpower in the hospitality industry, IHMCT Kovalam (often referred to as IHM Thiruvananthapuram) is an Institute of National Importance in the tourism sector. Affiliated with the National Council for Hotel Management and Catering Technology (NCHMCT) and IGNOU, it serves as a critical academic hub for Southern India.¹ The institute is renowned for its state-of-the-art training kitchens, model guest rooms, and a track record of producing industry leaders.

Located at G.V. Raja Road in Kovalam, the institute operates under the administrative control of the Ministry of Tourism, Government of India.² Its strategic importance lies in its role as a vocational training powerhouse that bridges the gap between academic theory and high-end hospitality practice. For a career seeker, it provides the stability of a central government-affiliated institution along with dynamic opportunities to interact with global hospitality brands.³+1

💼 Key Job Profiles (Evergreen Roles)

• Assistant Lecturer-cum-Assistant Instructor: The foundational teaching role. Responsibilities include conducting practical lab sessions in Food Production, Front Office, and Housekeeping, alongside classroom theory. Requires NHTET qualification or a Ph.D.
• Lecturer-cum-Instructor: Mid-level faculty role focusing on curriculum delivery and student mentorship. Usually requires a Master's degree and at least 5 years of teaching experience.
• Administrative Officer / Office Superintendent: Key roles in institutional governance, managing human resources, procurement, and financial accounts.
• Librarian / Lab Attendant: Support roles essential for managing the specialized hospitality library and maintaining the various training labs (Kitchens, Bakeries, Mock Bars).

💰 Salary & Employee Benefits

Employees at IHMCT Kovalam are compensated as per the 7th Central Pay Commission (CPC) scales, ensuring parity with other central government autonomous bodies.

• Teaching Faculty: Assistant Lecturers start at Pay Level-6 (Basic: ₹35,400), while Senior Lecturers move to Level-11 (Basic: ₹67,700).
• Principal: The head of the institute is typically placed in Pay Level-13 (Starting Basic: ₹1,23,100).
• Administrative Staff: Roles like UDC/LDC start at Level-2 to Level-4, while Office Superintendents are at Level-7.

Standard Perks:

• Allowances: Dearness Allowance (DA), HRA (at Thiruvananthapuram rates), and Transport Allowance.
• Pension: Retirement benefits are governed by the National Pension System (NPS).⁴
• Leave Benefits: Includes earned leave, medical leave, and LTC (Leave Travel Concession) as per central norms.

🎯 Selection Process

1. Faculty Positions: Candidates are typically screened based on their National Hospitality Teachers Eligibility Test (NHTET) scores. Shortlisted candidates must pass a Practical Skill Test (covering the four core areas: Food Production, F&B Service, Front Office, and Housekeeping) and a Personal Interview.
2. Administrative/Non-Teaching: Selection is based on a Written Examination assessing general awareness, English proficiency, and domain knowledge, followed by a Skill Test (like typing or shorthand) where applicable.
3. Contractual Roles: For "Teaching Associates" or "Lecturers on Contract," selection is often through a Walk-in Interview or a simplified screening process based on academic merit.⁵

💡 Expert Tips: How to Crack IHMCT Kovalam Exams

• Focus on NHTET: If you are aiming for a teaching career, clearing the NHTET is non-negotiable unless you hold a Ph.D. in a hospitality-related subject.⁶
• Perfect Your Technical Skills: The Skill Test for Assistant Lecturers is rigorous. Be prepared to demonstrate professional-grade cooking techniques, table service protocols, or property management system (PMS) operations.
• Stay Updated on Tourism Trends: For interviews, be well-versed in current Ministry of Tourism initiatives like "Dekho Apna Desh" or the latest trends in eco-tourism and sustainable hospitality.