In this role, you will oversee our bakery operations, craft exceptional pastries and desserts, and develop unique recipes for our menus. As an educator, you will inspire students by designing, coordinating, and teaching pastry arts courses at a diploma level.
Scope of the Role
Pastry preparations
Teaching & student mentorship
Curriculum development
Setting exams & invigilation
Key Responsibilities
Academic & Teaching Duties
Teach diploma-level courses as allocated by the Head of Academic Affairs.
Contribute to the planning, development, and delivery of a high-quality curriculum.
Prepare schemes of work and learning materials, and maintain accurate records of student attendance and achievements.
Develop, administer, and mark exams and other student assessments.
Provide pastoral care, guidance, and mentorship to students.
Participate in departmental seminars to foster inter-disciplinary collaboration.
Kitchen & Bakery Operations
Operate and manage the pastry section of the BIHC kitchen.
Prepare, decorate, and present a variety of baked goods and desserts using both traditional and modern recipes.
Create exciting, seasonal desserts to refresh BIHC menus and engage customers and learners alike.
Meet with customers to discuss and design custom-made desserts for special occasions.
Monitor baking ingredient stocks (flour, sugar, etc.) and place orders within the budget.
Maintain a clean, organized cooking station and strictly adhere to health and safety regulations.
Education and Experience
Diploma or a Bachelor’s Degree in Areas of Specialization/related field of study or Pastry Arts.
3-5 years proven experience teaching at post-secondary level.
Proficiency in Microsoft office suites especially PowerPoint.
A deep global understanding of commitment to and involvement in hospitality Industry.
Key Competencies
Strong knowledge of subject areas combined with a broad subject background.
Excellent interpersonal, oral and written communication skills.
Proven record of ability to manage time and work to strict deadlines.
Ability to work collaboratively.
Commitment to continuous professional development.
Creativity to design new and unique menu items to attract customers.
Knowledge of how baking ingredients work together and how they can be used in creative ways.
Excellent leadership skills to manage the pastry section and students in a kitchen.
Time management skills to deliver orders on schedule and avoiding wasting food.
Physical strength and stamina to spend long hours standing and performing repetitive motions.
Flexibility, since hours for a Pastry Chef may vary and include weekends, evenings and holidays.
