PATISSERIE LECTURER

Key Responsibilities:

• Conduct and supervise practical culinary and cooking classes.

• Guide, mentor, and assess students in practical components.

• Ensure compliance with food safety, sanitation, and hygiene standards in all kitchen and training activities.

• Monitor student progress and provide academic support where necessary.

• Maintain kitchen equipment, inventory, and training facilities.

• Undertake academic, administrative, and other duties as assigned by Management.

Requirements:

• Diploma, Advanced Diploma, or Degree in Pastry Arts, or a related field.

• Minimum 3 years of industry experience in Pastry operations, commercial kitchens, hotels, restaurants, or related Pastry establishments.

• Strong practical skills and knowledge of contemporary pastry techniques.

• Good understanding of food safety regulations and hygiene practices.

• Excellent communication and interpersonal skills.