job description
Join a dynamic culinary institution in Bali as a Pastry Arts Lecturer, where your expertise will shape the future of aspiring pastry chefs. This unique role blends hands-on kitchen instruction with educational leadership, offering you the opportunity to mentor students in the art and science of pastry-making.
Set against the vibrant backdrop of Bali’s thriving hospitality scene, you’ll work in a state-of-the-art facility, fostering creativity, precision, and innovation in baking and pastry techniques. Whether teaching classic French patisserie, modern dessert trends, or sustainable baking practices, your passion for culinary education will inspire the next generation of industry professionals.
This position is ideal for experienced pastry chefs with a flair for teaching, offering a rewarding career path in one of the world’s most sought-after culinary destinations.
Responsibility
- Deliver engaging and structured pastry arts lectures and hands-on training sessions for students at various skill levels.
- Develop and update curriculum materials, including lesson plans, recipes, and assessment tools aligned with industry standards.
- Demonstrate advanced baking and pastry techniques, including bread-making, chocolate work, sugar art, and plated desserts.
- Mentor students in food safety, hygiene, and kitchen management best practices.
- Collaborate with industry partners to organize workshops, competitions, and internships for student exposure.
- Evaluate student performance through practical exams, projects, and theoretical assessments.
- Stay updated on global pastry trends and incorporate innovative techniques into the teaching program.
- Maintain a clean, organized, and safe training kitchen environment in compliance with health regulations.
Qualifications
- Minimum 5 years of professional pastry experience in high-end bakeries, hotels, or Michelin-starred establishments.
- Certification in Culinary Arts or Pastry from a recognized institution (e.g., Le Cordon Bleu, CIA).
- Proven teaching or training experience in a culinary school or apprenticeship program.
- Strong knowledge of classic and contemporary pastry techniques, including French, Italian, and Asian desserts.
- Excellent communication and interpersonal skills to engage diverse learners.
- Fluency in English; additional languages (e.g., Indonesian, French) are a plus.
- Ability to work in a fast-paced, multicultural environment with adaptability and patience.
- Passion for mentorship and continuous learning in the culinary field.