🚀 Pastry Chef Instructor

Overview

Pastry Chef Instructor – Permanent contract / Marbella, Spain

Les Roches Global Hospitality Education, in the top 2 for Hospitality & Leisure Management by the QS World University Ranking, is a brand of the Sommet Education Group. Founded in 1954, Les Roches is a private institution based on the Swiss model of experiential learning, offering undergraduate and graduate degrees in hospitality, tourism and event management. Les Roches prepares entrepreneurial and innovative graduates across a global network of campuses in Crans-Montana (Switzerland), Marbella (Spain) and Shanghai (China).

We share our values: Development, Distinctiveness, Joint commitment, Openness and Sense of service.

Qualifications

• Certificate of a Culinary Institute or similar.
• Certified Hospitality Educator (an advantage).
• Bilingual Spanish / English, fluent in both spoken and written.
• Minimum of 3 years experience in culinary field and one-year teaching experience.
• Computer skills.

Candidates will have the ability to work in a team as well as on one’s own initiative, flexibility (time, priorities), outgoing, strong personality, good communication and organizational skills.

Under the supervision of the Head Chef, the candidate will be teaching theoretical and practical subjects.

General Responsibilities

• Preparation of classes: Teach according to the syllabus for each group; Create lesson plans, teaching materials, exams, quizzes, tests; Connect actual news to current subjects; Be innovative and consistent in quality control; Effective communication with the students; Correct and mark exam papers and set and grade them; Implement procedures of behavior and absences; Provide feedback and support to each student in the learning process via e-mail and/or tutorials.
• Pastry Kitchen Responsibilities: Prepare for buffet breakfast, lunch and dinner both buffet style and a la carte; Follow ordering protocol; Control and preservation of stock; Implement HACCP and product control in the pastry section; Implement menu costing; Work with the pastry chef.