Bakery Chef

We are looking for a Bakery Confectionery Chef will be responsible for preparing a variety of baked goods and desserts while also supporting practical training sessions for students. The role requires a balance of production expertise and basic teaching support within a hospitality training environment. Key Responsibilities: Production & Operations: Prepare and present a wide range of bakery and confectionery items including breads, cakes, pastries, cookies, and desserts. Ensure consistency in taste, texture, and presentation of all products. Develop new recipes and standardize existing ones. Monitor inventory of raw materials and place requisitions as required. Maintain hygiene and food safety standards as per FSSAI guidelines. Training & Student Support: Assist faculty in conducting practical sessions for bakery and confectionery. Demonstrate baking techniques and methods to students. Guide students during practicals and ensure proper use of equipment. Support in evaluation of student performance during practical exams. Kitchen Management: Ensure proper maintenance and usage of bakery equipment and tools. Maintain cleanliness and organization of the bakery lab/kitchen. Follow safety protocols and ensure students adhere to the same. Job Requirements: Strong knowledge of baking techniques, ingredients, and equipment Expertise in cakes, pastries, breads, and desserts Basic teaching or mentoring ability Time management and organizational skills Knowledge of hygiene and food safety standards Creativity and attention to detail Qualifications: Diploma/Degree in Bakery & Confectionery or Hotel Management Certification in baking/pastry arts (preferred) Preferred Attributes: Passion for teaching and working with students Good communication and interpersonal skills Ability to work in a structured academic environment Innovative approach to recipe development and presentation