Faculty-Bakery & Confectinery

Teaching baking and pastry skills, developing curriculum, managing the bakery's production schedule, and ensuring food safety and quality standards. They also mentor students, assess their work, and contribute to the overall success of the baking program. Key Responsibilities:

• Teaching and Training:
• Conducting practical and theoretical baking and pastry classes.
• Developing and updating curriculum to meet industry standards.
• Demonstrating baking techniques and methods.
• Assessing student progress and providing feedback.
• Supervising students in the bakery environment.
• Bakery Management:
• Creating and managing production schedules for the bakery.
• Overseeing inventory management and ordering supplies.
• Ensuring proper food safety and sanitation practices.
• Maintaining and troubleshooting baking equipment.
• Curriculum Development and Innovation:
• Developing new recipes and improving existing ones.
• Exploring new baking trends and techniques.
• Conducting research to enhance the baking program.
• Student Mentorship and Support:
• Providing guidance and support to students.
• Fostering a positive and collaborative learning environment.
• Preparing students for competitions and industry opportunities.
• Administrative Tasks:
• Participating in departmental meetings and activities.
• Maintaining accurate records of baking operations.
• Collaborating with other faculty members and staff.

Specific skills and experience may include:

• Professional baking and pastry skills.
• In-depth knowledge of food safety regulations and best practices.
• Strong communication, interpersonal, and organizational skills.
• Experience in recipe development and menu planning.
• Ability to work effectively under pressure and in a team environment.
• Experience with relevant baking equipment and tools.

Job Types: Full-time, Permanent

Benefits:

• Health insurance

Schedule:

• Morning shift

Supplemental Pay:

• Performance bonus

Language:

• English (Preferred)

Work Location: In person