Pastry Chef & Lecturer/Instructor

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. Supervisory Responsibilities: - Students

Diploma or Bachelor’s Degree in Pastry Arts, Culinary Arts, Hospitality Management, or related field; 3-5 years of proven experience teaching at post-secondary level; proficiency in Microsoft Office suites, especially PowerPoint; deep global understanding of and commitment to the hospitality industry; strong knowledge of subject areas combined with broad subject background; excellent interpersonal, oral and written communication skills; ability to work collaboratively; commitment to continuous professional development; creativity to design new and unique menu items; knowledge of baking ingredients and their creative applications; excellent leadership skills to manage both the pastry section and students in a kitchen environment; strong time management skills to deliver orders on schedule and minimize food waste; physical stamina and strength for long hours of standing and repetitive motions; flexibility to work varying hours including weekends, evenings, and holidays.