Pastry Chef & Lecturer/Instructor

Role Overview

You will lead the pastry section of a professional kitchen while simultaneously teaching diploma-level pastry arts courses. Day to day, this means balancing hands-on production of desserts and baked goods for customers with lesson planning, classroom instruction, and student mentorship. Your dual contributions directly support both the school’s culinary output and the development of the next generation of pastry professionals.

Key Responsibilities

• Deliver diploma-level pastry arts lectures, demonstrations, and practical sessions as scheduled by academic leadership.
• Design schemes of work, prepare learning materials, and maintain accurate records of student attendance, progress, and assessment results.
• Develop, administer, and grade examinations and other evaluation tasks that measure both theoretical knowledge and practical skills.
• Provide pastoral care and individualised guidance to students, supporting their academic and professional growth.
• Operate the pastry kitchen: preparing, decorating, and presenting a wide range of baked goods and desserts using both classic techniques and contemporary approaches.
• Create seasonal dessert menus and custom-designed pastries for special occasions after consulting directly with customers.
• Monitor inventory of baking staples such as flour and sugar, place orders within budget, and maintain a clean, safe workstation that complies with all health and safety standards.
• Participate in departmental seminars and collaborative academic activities to foster cross-disciplinary learning.

Requirements & Qualifications

• Diploma or bachelor’s degree in Pastry Arts or a closely related field.
• 3–5 years of proven teaching experience at a post-secondary level, ideally in a vocational or culinary school setting.
• Proficiency in Microsoft Office, particularly PowerPoint, for creating instructional materials and presentations.
• Deep understanding of and commitment to the hospitality industry, with a global perspective on current trends and practices.
• Strong subject-matter expertise in pastry arts combined with a broad culinary background.
• Excellent interpersonal, verbal, and written communication skills for teaching, mentoring, and collaborating with colleagues.
• Demonstrated ability to manage time effectively, meet strict deadlines, and work both independently and as part of a team.
• Creativity to invent unique, marketable menu items that attract customers and engage learners.
• Solid knowledge of ingredient chemistry and how different baking components interact.
• Leadership capability to oversee students in a kitchen environment and maintain efficient workflow.
• Physical stamina to stand for long periods and perform repetitive motions; flexibility to work weekends, evenings, and holidays as needed.