Pastry & Bakery Lead/Lecturer at Boma International Hospitality College

WHAT YOU WILL DO AT BIHC

As  a Pastry & Bakery Lead, you will oversee the bakery operations, bake various pastries and prepare desserts within the BIHC Kitchen, restaurant or bakery. Your responsibilities include following recipes to create pastries, cookies and other baked goods, developing new and unique recipes to feature on the menu.

As a lecturer, you will be responsible for coordinating and teaching several courses with the option to design your own course within your chosen area of focus.

Scope of the role:

• Pastry preparations
• Teaching
• Setting exams & Invigilation
• Student mentorship
• Curriculum development
• Managing the pastry function and allocating workload

YOUR KEY RESPONSIBILITIES:

• Teach at a diploma level in areas allocated by the Head of Academic Affairs
• Contribute to the development, planning and implementation of a high quality curriculum
• Prepare learning materials, schemes of work and maintain records to monitor students’ records, achievements and attendance.
• Participate in departmental and faculty seminars aimed at building inter-disciplinary collaboration within the department.
• Participate in the development, administration and marking of exams and other assessments
• Provide pastoral care and support to students,
• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Prepare a variety of baked goods, decorate and present pastries and baked goods in a tasteful and beautiful way and use of both traditional and modern recipes.
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Develop new seasonal recipes and menus and keep up with the latest trends
• Create new and exciting desserts to renew the BIHC  menus and engage the interest of learners and customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation is beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Maintain a clean and orderly pastry station and adhere to health and safety standards
• Any other duties as may be assigned by management

THE SKILLS AND COMPETENCES WE ARE LOOKING FOR:
Minimum requirements on Education and Experience:

• Strong knowledge of subject areas combined with a broad subject background
• Excellent interpersonal, oral and written communication skills
• Proven record of ability to manage time and work to strict deadlines
• Ability to work collaboratively
• Commitment to continuous professional development
• Creativity to design new and unique menu items to attract customers
• Knowledge of how baking ingredients work together and how they can be used in creative ways
• Excellent leadership skills to manage the pastry section and students in a kitchen.
• Time management skills to deliver orders on schedule and avoiding wasting food
• Physical strength and stamina to spend long hours standing and performing repetitive motions
• Flexibility, since hours for a Pastry Chef may vary and include weekends, evenings and holidays

Key Skills and Personal Attributes
EDUCATION AND EXPERIENCE:

• Diploma or a Bachelor’s Degree in Areas of Specialization/related field of study or Pastry Arts
• 5-10  years  proven experience in five star hotels, managing the pastry and bakery section, teaching experience would be an advantage
• Proficiency in Microsoft office suites especially PowerPoint
• A deep global understanding of commitment to and involvement in hospitality Industry
•   An absolute commitment to upholding the college values in particular, commitment:
  • to prioritize the needs of students
  • to act with integrity, authenticity and respect at all times
  • to secure continuous improvement and excellence
  • to focus on coaching and developing others to reach their full potential
  • demonstrated commitment to continuous personal development to improve achievement by focusing on the quality of instruction.