Key Responsibilities:

• Curriculum Development and Delivery: Develop an engaging and comprehensive pastry curriculum, incorporating theoretical knowledge and hands-on practical experience.
• Classroom Instruction: Lead classroom sessions, demonstrating techniques, explaining concepts, and providing constructive feedback to students.
• Practical Training: Supervise and guide students during practical training sessions, ensuring they follow proper safety and sanitation procedures and develop proficiency in pastry techniques.
• Student Assessment: Evaluate student performance through various assessments, including practical exams, written assignments, and projects.
• Mentorship and Support: Provide individual mentorship and support to students, fostering a positive and encouraging learning environment.
• Industry Connections: Maintain strong relationships with industry professionals, providing students with networking opportunities and insights into current trends and practices.
• Professional Development: Stay current with industry developments and trends through ongoing professional development activities.

Qualifications:

• Formal Culinary Education: Diploma or degree in Pastry Arts or a related culinary field.
• Industry Experience: Extensive experience as a pastry chef in a professional setting.
• Teaching Experience: Prior experience in teaching or training, preferably in a culinary or educational environment.
• Strong Communication Skills: Excellent verbal and written communication skills, with the ability to explain complex concepts clearly and concisely.
• Passion for Education: A genuine passion for teaching and mentoring, committed to student success.
• Organizational Skills: Strong organizational and time management skills, with the ability to effectively manage multiple tasks and deadlines.
• Interpersonal Skills: Excellent interpersonal skills, with the ability to build positive relationships with students, colleagues, and industry partners.

Additional Skills and Qualities:

• Creativity and Innovation: Ability to think creatively and develop innovative approaches to pastry and baking.
• Patience and Understanding: Patience and understanding when working with students of diverse backgrounds and skill levels.
• Adaptability and Flexibility: Adapting to changing circumstances and adjusting teaching methods to meet individual student needs.
• Enthusiasm and Energy: A positive and energetic attitude with the ability to inspire and motivate students.

Working Conditions:

• Primarily classroom and kitchen environment.
• May require standing for extended periods and lifting heavy objects.
• May involve exposure to heat, cold, and kitchen equipment.
• May require working evenings and weekends.

Compensation and Benefits:

• Competitive salary commensurate with experience and qualifications.
• Opportunities for professional development and growth.