Bakery And Confectionery

Job Title: Bakery Instructor / ITI Faculty (Bakery & Confectionery)

Department: Culinary

Role Summary

The Bakery Instructor will be responsible for delivering practical and theoretical training in bakery and confectionery, while also managing and supervising live production at the Sava Café (Production Shop). The role focuses on developing industry-ready skills in students through real-time production exposure and ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

Training & Academics:

• Conduct training in bakery fundamentals including breads, cakes, pastries, cookies, and confectionery
• Demonstrate baking techniques such as mixing, kneading, proofing, baking, icing, and decoration
• Plan and deliver sessions as per SCVT curriculum guidelines
• Evaluate student performance through practical and theory assessments
• Train students in recipe standardization, costing, portion control, and presentation

Production & Sava Café Operations:

• Supervise day-to-day operations of the Sava Café (Production Shop)
• Plan and manage production schedules to meet daily sales/consumption needs
• Ensure consistent product quality and presentation standards
• Monitor inventory, raw material usage, and minimize wastage
• Guide students during live production and customer service exposure
• Maintain cleanliness, hygiene, and food safety standards in line with FSSAI guidelines

Lab & Administration:

• Maintain bakery equipment (ovens, mixers, tools) and ensure proper usage
• Manage stock, procurement, and storage of raw materials
• Maintain attendance, production logs, sales records (if applicable), and student progress reports
• Support events, exhibitions, and community engagement activities

Qualifications & Experience

• Certificate/Diploma in Bakery & Confectionery or Food Production (preferred)
• Hotel Management degree/diploma
• 2–5 years of experience in bakery production, café operations, or teaching
• Experience in handling live production units or bakery outlets preferred

Key Skills

• Strong hands-on skills in baking and confectionery
• Knowledge of food safety and hygiene standards (FSSAI)
• Ability to manage small-scale production and retail operations
• Basic understanding of costing, pricing, and inventory control
• Good communication and student mentoring skills

Additional Expectations

• Ability to integrate training with live production (earn-and-learn model)
• Willingness to work in developing/rural setups
• Passion for skill development and entrepreneurship training
• Focus on creating employability and self-employment opportunities for students
• Female candidates are preferred