JOB DESCRIPTION

Position: Junior Trainer – Pastry and Confectionery

Department: Bachelor of Hotel Management (BHM)
Institution: AIMS Institutes
Location: Peenya, Bengaluru, Karnataka
Employment Type: Full-time
Reporting To: Head of the Department

1. Job Purpose

The Junior Trainer – Pastry and Confectionery will support the BHM Department in delivering practical and industry-oriented training in pastry, confectionery, desserts, and related culinary skills.

The role involves hands-on demonstrations, supervision of practical sessions, student mentoring, preparation and maintenance of the pastry laboratory, and ensuring that students develop the technical skills, professional discipline, creativity, and food-safety practices required for careers in hotels, bakeries, patisseries, restaurants, cruise lines, and other hospitality establishments.

2. Key Responsibilities

A. Practical Training & Demonstrations

Conduct and assist in practical training sessions in Pastry and Confectionery as per the prescribed BHM curriculum.
Demonstrate correct preparation, production, baking, finishing, decoration, and presentation techniques.
Train students in:

Basic and advanced pastry preparation
Shortcrust, choux, puff and laminated pastry
Cakes, sponges and gateaux
Tarts, pies and flans
Cookies and biscuits
Creams, custards, mousses and fillings
Icings, glazes and basic decorative techniques
Chocolate work and confectionery
Caramel, sugar work and basic pulled/blown sugar techniques
Desserts and plated presentations
International pastry and confectionery products

Supervise students during practical production and ensure correct techniques are followed.
Explain recipes, methods, ingredient functions, temperatures, timings and troubleshooting techniques.
Encourage students to develop creativity, precision and presentation skills.

B. Laboratory & Kitchen Operations

Assist in the effective day-to-day operation of the Pastry and Confectionery Laboratory .
Ensure workstations, equipment and ingredients are prepared before practical sessions.
Maintain high standards of hygiene, sanitation, grooming and food safety.
Ensure correct storage, labelling and handling of ingredients.
Monitor the use of equipment such as ovens, mixers, refrigerators, freezers, chocolate tempering equipment and other pastry equipment.
Report equipment breakdowns, safety concerns and maintenance requirements promptly.
Ensure proper cleaning and closing procedures are followed after practical sessions.
Assist in controlling ingredient usage and minimizing wastage.

C. Student Training & Mentoring

Provide individual guidance and hands-on support to students during practical classes.
Monitor student performance and provide constructive feedback.
Assist students in developing professional kitchen discipline and work habits.
Support students in improving speed, accuracy, consistency and presentation.
Encourage students to participate in pastry competitions, exhibitions, festivals and institutional events.
Mentor students in developing portfolios and practical skills relevant to hospitality careers.
Identify students requiring additional practical support and coordinate with faculty members.

D. Academic Support

Assist senior faculty members in planning and conducting practical sessions.
Prepare ingredients, recipes, equipment and demonstrations in advance.
Assist in developing standardized recipes, practical worksheets and training materials.
Maintain practical records, production sheets, inventory records and other documentation.
Assist with internal practical examinations, assessments and student projects.
Participate in departmental meetings, workshops, demonstrations and academic activities.
Support curriculum-related activities and practical skill development initiatives.

E. Food Safety & Quality

Ensure strict adherence to food safety, hygiene and sanitation procedures.
Train students in proper personal hygiene and safe food-handling practices.
Ensure appropriate temperature control, storage and cross-contamination prevention.
Promote responsible use of ingredients and sustainable production practices.
Maintain consistent standards of quality, taste, texture, appearance and portioning.

F. Industry Orientation & Continuous Learning

Keep updated with current trends in pastry and confectionery.
Introduce students to contemporary industry practices and techniques.
Develop knowledge and practical exposure in areas such as:

Artisan and modern pastry
European pastry
Chocolate and pralines
Modern plated desserts
Entremets and mousse-based desserts
Sugar and chocolate decoration
Healthy and alternative desserts
Eggless, vegan and gluten-free products
Contemporary cake decoration
Sustainable pastry production

Assist in organizing industry demonstrations, masterclasses and guest lectures.
Support industry interaction and exposure for students.

3. Educational Qualifications

Essential:

Diploma or Bachelor's degree in Hotel Management, Hospitality Management, Culinary Arts, Bakery & Pastry Arts , or a relevant discipline.

Desirable:

Certification/Diploma in Pastry & Confectionery from a recognized culinary institution.
Additional professional certifications in chocolate, cake decoration, sugar craft or advanced pastry will be an advantage.

4. Experience

2-5 years of relevant experience in pastry, confectionery, bakery, hotels, restaurants, patisseries or culinary training.
Fresh graduates with strong practical skills and relevant professional certification may also be considered.
Experience in a hospitality education/training environment will be an added advantage.

5. Technical Competencies

The candidate should demonstrate practical knowledge of:

Pastry production and baking fundamentals
Cake and dessert production
Chocolate and confectionery
Basic sugar craft
Cake finishing and decoration
Recipe standardization
Ingredient functionality
Food costing and portion control
Food safety and hygiene
Professional kitchen equipment
Production planning and mise en place
Quality control and presentation

6. Behavioural & Professional Competencies

Strong passion for teaching and student development
Patience and approachability
Good communication and demonstration skills
Creativity and attention to detail
Professional kitchen discipline
Teamwork and collaboration
Time management
Willingness to learn and adapt
Positive attitude and professional grooming
Ability to work effectively with students from diverse backgrounds

7. Key Performance Indicators (KPIs)

Performance will be evaluated based on:

Effectiveness of practical training and demonstrations.
Student achievement of prescribed pastry and confectionery competencies.
Student performance in practical examinations and assessments.
Compliance with food safety, hygiene and laboratory procedures.
Effective preparation and organization of practical sessions.
Proper use and maintenance of laboratory equipment.
Reduction of ingredient wastage and effective portion control.
Development of new recipes, demonstrations and practical learning activities.
Student participation and performance in culinary competitions and institutional events.
Student engagement and feedback.

8. Preferred Candidate Profile

The ideal candidate should be a hands-on pastry and confectionery professional with a genuine interest in teaching and mentoring young hospitality professionals .

The candidate should have strong fundamentals in pastry and confectionery, good practical discipline, creativity, attention to detail, and the ability to demonstrate techniques in a clear and engaging manner. Experience in a reputed hotel, patisserie, bakery, restaurant, culinary institute or hospitality training environment will be preferred.

9. Working Conditions

The position involves extensive practical work in a pastry/confectionery laboratory.
The candidate should be comfortable working around ovens, mixers, refrigeration equipment and other professional kitchen equipment.
The role requires standing for extended periods and active supervision during practical sessions.
The candidate must maintain professional grooming and adhere to institutional and food-safety standards.

Junior Trainer - Pastry and Confectionery

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