Position Title: Assistant Professor Pastry – Dr. D. Y. Patil University School of Hospitality and Tourism Studies, Ambi, Pune
Department: Food Production
Reports To: Head of Department / Principal / Admin Officer
Job Purpose:
The Pastry Chef will be responsible for preparing, demonstrating, and teaching bakery and pastry techniques to culinary students. This role involves curriculum support, practical training, menu development for practical classes, and ensuring high standards of hygiene, creativity, and professionalism in the pastry and bakery section.
Key Responsibilities:
- Teaching & Training
- Conduct theory and practical sessions on bakery, confectionery, desserts, and chocolate work.
- Demonstrate classical and modern pastry techniques to students.
- Guide students in skill development, creativity, and innovation in pastry arts.
- Assist in designing training modules, practical exams, and assessment criteria.
- Menu & Product Development
- Plan and execute menus for practical classes, events, and school functions.
- Introduce students to international and contemporary pastry trends.
- Encourage innovation while maintaining traditional standards.
- Operational Responsibilities
- Ensure the pastry lab/kitchen is maintained to industry standards.
- Oversee inventory, requisition, and storage of ingredients and tools.
- Maintain hygiene, safety, and sanitation as per HACCP/culinary standards.
- Supervise student workstations during practice sessions.
- Collaboration & Events
- Coordinate with other faculty for inter-departmental training.
- Support student participation in competitions, workshops, and exhibitions.
- Conduct guest lectures, workshops, and masterclasses when required.
Required Qualifications & Skills:
· Degree/Diploma in Culinary Arts with specialization in Bakery & Confectionery.
· 3 Years of professional experience as a Pastry Chef in hotels, bakeries, or restaurants.
· 3 Teaching/training experience preferred (culinary school or vocational training).
· Strong knowledge of classical and modern pastry techniques.
· Creativity, innovation, and passion for mentoring students.
· Excellent communication and organizational skills.
