Pastry Chef Lecturer

İşin təsviri

Key Responsibilities:

• Teaching & Assessment all culinary teams with a view to enhance product quality, consistency and skills. 
• Preparation for lessons in advance
• Provide high quality experiential education to students
• Ensure students are successful and complete their course as per course requirements
• Preparation and attendance at meetings and line-up
• Illicit feedback to ensure that content and structure are accurate and aligned with industry standards and expectationsProvide support and coaching to students were required to ensure their success and avoid any deferment of withdrawal
• Make referrals to Student Services where students show signs of needing support
• Deliver the required curriculum
• Achieve high level of student satisfaction as determined by the Academy
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Meets department KPI
• Achieve low DDT rates. Recall DDT as necessary
• Participation in Master classes, Team buildings, Workshops and Culinary shows for CÀSÀ YouTube channel, Social Media and other Media channels
• Cultivation and maintenance of Industry Relationships
• Networking at industry events
• Visiting apprenticeship sites
• Partner visits
• Attend relevant industry tradeshows and events to foster relations within the hospitality and education industry
• Recruitment of new staff or adjunct instructors
• Create opportunities for students’ success
• Sell industry upgrading programs such as AOP 
• Support in other business areas as required by the Academy from time to time
• Provide Easy Chef Lab and License businesses with faculty support when required
• Ad Hoc assignments from management
• Other business areas will have best fit resource when needed

Key Decisions:

a. Typical decisions required

• Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Any improvements recommended, must follow the relevant SOP’s and required Governance before implementation
• Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal
• Make referrals to Student Services where students show signs of needing support

b. Typical data that will reflect the scope and scale of activities 

• Student feedback forms
• End of term evaluation
• Classroom observations
• Information on student DDT. Reasons for DDT and targets for recall

Skills and Knowledges:

a. Qualifications

• Preferably Degree in Pastry & Bakery 
• Advanced Certificate in Training and Assessment (ACTA) is required to teach WSQ programmes

b. Relevant Experience

• Minimum 5 years of experience in Pastry & Bakery

c. Personal Characteristics & Behaviours 

• Ability to build strong working relationships within the faculty team and management
• Must value good teamwork
• Possess good coaching skills and can provide the necessary support to students where needed
• Has strong focus on continuous improvement
• Ability to develop recipes and maintain recipe standards
• Maintain daily discipline on schedules, meetings and the teaching environment
• Have high standards of excellence and professionalism and behave in a manner consistent with Academy values to be role model
• English is required

Interested candidates are welcome to send their CVs by indicating the name of the vacancy in the subject line of the letter.

Email: [email protected]

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