Key Responsibilities

* Deliver practical and theoretical training in bakery and pastry production.

* Teach bread making, cakes, pastries, cookies, desserts, and confectionery.

* Demonstrate baking techniques, recipe preparation, and product presentation.

* Prepare lesson plans, training materials, and practical assessments.

* Supervise students during practical classes and ensure adherence to food safety and hygiene standards.

* Evaluate student performance and provide constructive feedback.

* Maintain bakery equipment, tools, and training facilities in good condition.

* Monitor inventory and ensure proper use of ingredients to minimize waste.

* Keep up to date with current baking trends and incorporate them into training.

* Foster a professional, disciplined, and positive learning environment.

Required Skills

* Strong knowledge of bakery and pastry production.

* Expertise in bread making, cake decoration, and dessert preparation.

* Knowledge of food safety, hygiene, and HACCP principles.

* Excellent communication, presentation, and teaching skills.

* Ability to mentor and motivate students.

* Good organizational and time management skills.

* Creativity and attention to detail.

* Ability to work effectively both independently and as part of a team.

Note : For 2/3 Hours OT will be Provided