Key Responsibilities:

• Deliver practical and theoretical lessons in pastry and bakery production.
  
• Demonstrate modern baking and confectionery techniques.
  
• Prepare training schedules, lesson plans, and learner assessments.
  
• Supervise practical production and maintain quality standards.
  
• Ensure food safety, sanitation, and occupational safety compliance.
  
• Maintain bakery equipment and inventory.
  
• Support student mentorship and industrial attachment.
  
• Participate in curriculum development and institutional activities.
  

Qualification Requirements

• Diploma or Bachelor's Degree in Pastry & Bakery, Culinary Arts, or related field.
  
• Professional pastry certification is an added advantage.
  
• Minimum three (3) years' practical industry and/or teaching experience.
  
• Strong knowledge of bakery production and food safety standards.
  
• Good communication and ICT skills.