Job Purpose
The Trainer – Bakery & Pastry will be responsible for providing comprehensive training in the art of baking and pastry making. This role involves teaching students the essential techniques and skills required to prepare a variety of baked goods, pastries, and desserts. The trainer will deliver both theoretical and practical lessons on baking fundamentals, advanced pastry techniques, food safety, and the creative aspects of baking, ensuring students are ready for careers in bakeries, hotels, and other food industries.

Key Responsibilities

1. Develop and deliver structured lesson plans focused on bakery and pastry techniques, including bread making, cakes, pastries, tarts, cookies, and desserts.
2. Provide hands-on training in the preparation of doughs, batters, icings, and fillings, ensuring students understand the science and artistry behind each component.
3. Teach students about different baking methods, including fermentation, proofing, and baking temperatures, and demonstrate how these impact the final product.
4. Instruct students on the use of bakery tools and equipment such as mixers, ovens, piping bags, and pastry cutters, ensuring safety and efficiency in their usage.
5. Demonstrate advanced pastry techniques, including lamination, glazing, fondant work, and the creation of decorative elements for cakes and pastries.
6. Teach students about food safety and hygiene standards specific to bakery environments, including the handling of ingredients, proper storage, and allergen awareness.
7. Provide instruction on recipe scaling, ingredient substitutions, and the importance of precision in baking and pastry making.
8. Guide students through the process of designing and presenting finished baked goods and desserts, with an emphasis on decoration, creativity, and aesthetic appeal.
9. Encourage experimentation with flavors, fillings, and decorative techniques, fostering a creative and innovative mindset in students.
10. Help students understand bakery operations, including inventory management, cost control, and quality assurance.
11. Assess students’ progress during practical sessions, providing constructive feedback and helping them refine their baking and pastry skills.
12. Stay updated with the latest trends in bakery and pastry arts, incorporating new techniques, tools, and presentation styles into training content.
13. Prepare and distribute training materials, including recipe books, guides, and technique sheets, to support student learning.
14. Track student performance and provide ongoing evaluations through written tests, practical assessments, and group activities.
15. Maintain a professional and supportive learning environment, encouraging students to take pride in their work and develop a strong work ethic for the bakery industry.

Performance Indicators

• Improvement in students' bakery and pastry skills, including dough preparation, decoration, and presentation.
• Consistency and quality of baked goods and pastries produced by students, meeting industry standards for taste and aesthetics.
• Student engagement in hands-on training and participation in baking challenges or competitions.
• Successful completion of practical assessments and projects demonstrating mastery of baking and pastry techniques.
• Students’ ability to manage time effectively in a fast-paced kitchen environment, particularly in preparing multiple items with precision.
• Satisfaction and feedback from students regarding the clarity and effectiveness of training methods and materials.
• The creativity and innovation demonstrated by students in their pastries, cakes, and desserts.
• Students’ understanding and application of bakery operations, including cost management and inventory control.
• Timeliness and accuracy of progress reports, evaluations, and recommendations for student improvement.

Qualifications

• Diploma, Associate, or bachelor’s degree in baking, Pastry Arts, Culinary Arts, or Hospitality Management.
• Professional certifications in Baking or Pastry (e.g., WACS, IHK, or equivalent) are a strong advantage.

Experience

• Minimum 3–5 years of experience in professional baking, pastry making, or culinary arts.
• Proven experience in delivering hands-on training or vocational education in baking and pastry.
• Experience in a commercial bakery, hotel, or training institute preferred.
• Knowledge of bakery operations, food safety, and hygiene standards.

Required Skills & Competencies

• Strong practical baking and pastry skills, including advanced techniques.
• Ability to teach and mentor adult learners effectively.
• Excellent organizational and time-management skills.
• Attention to detail, precision, and quality in baking processes.
• Strong interpersonal and communication skills in English and Urdu.
• Creativity and innovation in recipe development and presentation.
• Ability to maintain a safe, hygienic, and supportive learning environment.
• Competence in preparing training materials and assessment tools.
• Flexibility and adaptability to cater to diverse learning needs and program requirements.

Note:

We maintain a zero-tolerance policy towards Sexual Exploitation and Abuse. All selected candidates will undergo comprehensive background checks and stringent controls. As an equal opportunity employer, we encourage female candidates to apply. This role needs to be filled as soon as possible, and applications will be reviewed on a rolling basis, and only short-listed candidates will be contacted