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.