全职 Senior Instructor (Pastry) 工作, 薪水, Temasek Polytechnic 公司招聘中 - Ricebowl

What The Role Is

Senior Instructor (Pastry)

What You Will Be Working On

We are seeking an experienced and passionate Senior Pastry Instructor to join our teaching team at Bistro Lab, a unique Learning Enterprise where students receive hands-on training in hot kitchen production, baking and pastry, customer service, and food innovation. The ideal candidate will have a strong background working in hotel pastry kitchens, catering companies, or large-scale F&B production environments, coupled with a genuine passion for teaching and mentoring young talent.

This role involves classroom teaching, practical kitchen instruction, and supporting the daily operations of Bistro Lab in a real-world production setting. The instructor will also contribute to R&D initiatives, including recipe development using novel or alternative ingredients, and is encouraged to bring creativity and innovation into the learning environment. Candidates with experience in Culinary R&D, Culinary technology and exposure to digital and smart kitchen systems will be highly regarded.

The responsibilities are as follows:

• Conduct hands-on demonstrations in baking and pastry techniques to students, with emphasis on latest technology, ingredient functionality, baking science, product formulation, and recipe development.
• Support Bistro Lab’s daily production and operational requirements in a teaching environment, ensuring kitchen safety and food hygiene.
• Develop innovative products for the Bistro Lab and integrate them into the teaching curriculum.
• Contribute to R&D projects, including recipe development using novel or alternative ingredients.
• Where applicable, coach or prepare students for pastry competitions.
  
  

What We Are Looking For

• Relevant qualification/certification in Baking & Pastry, Culinary Arts, or in a related discipline.
• Minimum 5 to 8 years of relevant industry experience working in hotel kitchens, catering companies, or large-scale F&B production environments.
• Proficiency in classical and modern pastry and baking techniques, with both theoretical knowledge and hands-on application.
• Experience in Pastry R&D, recipe development, or product formulation including use of novel and alternative ingredients.
• Knowledge of food science, with experience participating in or coaching students for pastry competitions considered an added advantage.