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  • Posted: Jul 26, 2022
    Deadline: Not specified
  • Our aim at Boma International Hospitality College (BIHC), in partnership with the Business and Hotel Management School (BHMS) in Switzerland is to nurture your interest in the hospitality industry and empower your ambitions. We have developed a state of the art study programme designed to facilitate access to demanding, while rewarding careers.

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    Pastry Chef and Lecturer

    WHAT YOU WILL DO (Your responsibilities will include):

    As a Pastry Chef & Lecturer, you will 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.


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



    Minimum requirements:

    • Bachelor’s Degree in Areas of Specialization/related field of study or Pastry Arts
    • 3-5  years  proven experience teaching at post-secondary level
    • Proficiency in Microsoft office suites especially PowerPoint
    • A deep understanding of commitment to and involvement in hospitality Industry
    • Ability to train students in executing different pastry styles and techniques at the training restaurant.
    • Working knowledge of various computer software programs
    • Mastery in delegating multiple tasks & attention to detail.
    • Guest-oriented and service-minded
    • Exceptional organizational, leadership, problem-solving, and communication skills.
    • Must have excellent presentation and communication skills (both verbal and written), and be extremely guest focused.

    Desirable Attributes:

    Key Skills and Personal Attributes

    • 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
    • Excellent judgment with the ability to balance risks and opportunities
    • Excellent customer service skills.
    • An absolute commitment to upholding the College Values. In particular, commitment:
      • to prioritize the needs of students
      • to act with integrity, authenticity & respect at all times
      • to secure continuous improvement and excellence
      • to focus on coaching and developing others to reach their full potential

    Method of Application

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