Teaching Faculty | Bakery |amp| Patisserie

Overall, the role of a Bakery & Patisserie teaching faculty member is to educate and guide students in mastering the craft of baking and patisserie, equipping them with the skills and knowledge needed to succeed in the industry.

Responsibilities

1. Conduct High quality Bakery & Patisserie- Theory & Practical’s for Hotel Management and Catering Science

Advance Diploma in Catering and Hotel Administration One Year Diploma in Hotel Management as well as Short

Term courses.

2. Conduct classes as per university schedule, learning outcomes and industry trends (i.e. Training Material: –

PPT, Lecture notes,) and conduct Class test, reviews and internal assessments as per plan.

3. Update academic reports such as student attendance, CPR( Course Progression Records, weekly lesson and

session plan, Question Bank submission, DAR(Daily Academic Record) submission

4. Maintenance and upkeep of Kitchen and Bakery Labs, including major equipment's.

5. Maintaining Kitchen Inventory of Assets

6. Planning of student Extra-curricular activities on a monthly basis.

7. Conduct In house workshops or Seminars at locations/ Schools and Colleges.

8. Control conduct and discipline of the students closely with respect to attendance and grooming standards.

+. Ability to identify areas for improvement and to use initiative and problem-solving skills to improve performance.

10. Prepare budget for the Practical’s, Events, Exams, and Industrial Visits etc. And comply with the College financial

regulations.

11. Research new resources and techniques to improve teaching.

12. Must be ready to pick up any task that helps the College continue to function smoothly.

13. Ability to contribute to the achievement of the College Development Plan and the development of other college

activities.

Qualifications & Preferences
• PG / UG in Hotel Management Studies with excellent academic record
• Should have a minimum of 3 years of work experience in hospitality industry as Bakery & Patisserie Chef and has 3 years of teaching experience of working as a Bakery & Patisserie Faculty in any Hotel Management College.
• Candidates must be from Goa State.

Salary - 2.4 LPA to 3 LPA

Technical Skills Required:
• Baking techniques and methods
• Patisserie techniques and methods
• Dough preparation and handling
• Pastry making and shaping
• Cake baking and decorating
• Bread baking and fermentation
• Dessert making and presentation
• Chocolate and sugar work
• Baking temperature control and adjustments
• Knowledge of different baking ingredients and their functions
• Food safety and sanitation practices in baking
• Recipe development and adaptation
• Understanding of baking equipment and tools
• Menu planning for bakery and patisserie items
• Flavor pairing and balancing in baked goods
• Knowledge of dietary restrictions and alternative baking methods (e.g., gluten-free, vegan)
• Artistic decorating techniques for pastries and cakes
• Techniques for working with various types of chocolate and sugar
• Understanding of pastry creams, fillings, and sauces
• Knowledge of different types of flours and their uses in baking