Bakery and pastry chef Instructor

Job Objective:

To deliver comprehensive theoretical and practical instruction in bakery and pastry arts to aspiring culinary students, while maintaining a professional and disciplined training environment aligned with the institution's academic standards.

Key Responsibilities:1. Academic Delivery:

• Conduct theory and hands-on practical classes on foundational and advanced topics in:
• Bread making (artisan, sourdough, enriched breads)
• Pastry techniques (puff, shortcrust, choux, etc.)
• Cakes (sponge, layered, mousse-based, tiered)
• Confectionery (chocolates, pralines, sugar work)
• Eggless & international desserts
• Prepare lesson plans, recipes, demonstrations, and student learning materials.

2. Student Mentoring & Assessment:

• Guide students in developing technical and artistic pastry skills.
• Evaluate student performance through practical tests, assignments, and viva sessions.
• Provide constructive feedback to help students improve continuously.

3. Curriculum & Syllabus Management:

• Assist in curriculum planning, module development, and regular syllabus updates in line with industry standards and academic benchmarks.
• Maintain teaching records, student attendance, and assessment reports accurately.

4. Kitchen Lab Management:

• Oversee the cleanliness, safety, and organization of the bakery & pastry lab.
• Monitor the usage of ingredients and tools to avoid wastage and ensure efficiency.
• Ensure hygiene protocols and food safety standards are strictly followed.

5. Events & Workshops:

• Conduct in-house bakery workshops, cake decoration demos, and student showcases.
• Support institutional participation in food festivals, competitions, and inter-college events.

6. Team Collaboration:

• Coordinate with fellow faculty and administrative staff for smooth academic delivery.
• Participate in faculty meetings, reviews, and training sessions.

Qualifications & Experience:

• Degree/Diploma in Bakery & Confectionery or Hotel Management with specialization in Pastry Arts.
• Minimum 4–6 years of industry experience in professional bakeries, patisseries, or 5-star hotel pastry kitchens.
• Prior experience in teaching or training is preferred.

Skills & Attributes:

• Expert-level knowledge in classical and modern bakery and pastry techniques.
• Strong communication and classroom management skills.
• Creative, detail-oriented, and passionate about mentoring students.
• Ability to maintain discipline, grooming, and professional kitchen standards.

Expectations:

• Be a role model for students in professionalism, hygiene, and culinary conduct.
• Uphold the values and vision of Indian Culinary Academy in all instructional activities.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Schedule:

• Day shift
• Fixed shift
• Morning shift

Supplemental Pay:

• Performance bonus

Ability to commute/relocate:

• Banglore, Karnataka: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Diploma (Preferred)

Experience:

• 10years: 4 years (Preferred)

Location:

• Banglore, Karnataka (Required)

Work Location: In person

Expected Start Date: 07/07/2025