Job Overview

The Baking Trainer will lead the culinary department’s baking and pastry arts program. You will be responsible for teaching students the fundamentals of baking, from ingredient science to advanced pastry decoration. The ideal candidate is a master of the oven who can inspire creativity while maintaining strict professional kitchen standards.

Responsibilities

• Lead hands-on training sessions in commercial baking, including bread making, cake sponge preparation, pastries, cookies, and traditional desserts.

• Teach advanced techniques in frosting, fondant work, chocolate tempering, and aesthetic food presentation.

• Educate students on the chemical functions of ingredients (leavening agents, gluten development, sugar crystallization).

• Supervise the "Bake Lab," ensuring all ovens, mixers, and specialized tools are operated safely and maintained regularly.

• Implement and teach strict food safety standards, including proper storage, cross-contamination prevention, and personal hygiene in a kitchen environment.

• Assist students in developing their own recipes and calculating food costs to prepare them for commercial bakery operations.

• Conduct tasting exams to grade students on the texture, flavor profile, and visual appeal of their baked goods.

Requirements

• Minimum education required: Intermediate (FA/FSc/ICS/I.Com).

• 01year Diploma in Baking/Patisserie, Culinary Arts, or Food Technology from a recognized vocational institute.

• A minimum of 03 years of teaching experience in a culinary school, vocational center, or as a head trainer in a professional bakery.

• Age Limit: 18 – 30 years.

• A strict adherence to recipes and ratios, as baking is an exact science.

• Ability to teach modern cake design and artistic plating.

• The ability to explain complex processes like proofing or folding) in a way that beginners can easily replicate.

• Ability to lead active, standing kitchen sessions for extended periods.