Head Pastry Chef

Roles & Responsibilities

Deliver practical and theory-based training in baking, pastry, and confectionery techniques to students.

Demonstrate classical and contemporary baking methods, including bread, cakes, pastries, desserts, and chocolate work.

Develop and update training modules, recipes, lesson plans, and practical assignments.

Supervise students during practical sessions and provide constructive feedback to enhance their skills.

Ensure laboratories, baking equipment, and workstations are prepared and maintained for daily training.

Monitor the quality, consistency, and presentation of all bakery and pastry products prepared during training.

Maintain inventory of baking ingredients, tools, and equipment, and coordinate stock requirements.

Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.

Mentor students on industry best practices, professional ethics, and career development.

Coordinate with the management team to organize workshops, demonstrations, competitions, and special training programs.

Stay updated with the latest baking trends, techniques, and industry innovations to enhance the training curriculum.