Pastry & Bakery Trainer/Instructor

This position is a fixed term contract for 4 weeks.

Week 1 — Diagnostic Review of the Existing Training Kitchen

Week 2 — Upgrade Plan Finalisation and Practical Demonstration Set-Up

Week 3 — Practical Upskilling (Block 1): Artisan Bakery and Viennoiserie

Week 4 — Practical Upskilling (Block 2): Chocolate, Modern Patisserie, Frozen Desserts; Final Handover

Key Responsibilities:

Conduct a comprehensive review of the Academy’s existing pastry and bakery training kitchen and recommend upgrades to equipment, layout, small tools and consumables.

Help elevate the facility to international best-practice standards across artisan bakery, modern patisserie, chocolate and frozen desserts.

Identify specialist equipment and production requirements to support high-quality, industry-relevant training.

Work closely with the Academy team to optimise kitchen workflow, equipment placement and practical training environments.

Deliver hands-on upskilling workshops for incoming pastry and bakery trainers, focusing on advanced techniques and contemporary international practices.

Develop trainers’ practical proficiency in artisan bread and fermentation, viennoiserie and laminated doughs, modern patisserie, chocolate artistry and frozen desserts.

Demonstrate advanced techniques including sourdough and long fermentation, high-hydration doughs, croissant lamination, chocolate tempering and moulding, entremets, glazing, macarons, gelato and other specialist applications.

Share international industry knowledge, production standards and best-practice techniques drawn from leading European and Swiss pastry and bakery traditions.

Provide practical guidance on ingredient selection, specialist equipment, production processes, consistency, quality control and troubleshooting.

Mentor and coach trainers to ensure they can confidently apply and demonstrate the required technical skills in future student training.

Provide recommendations and practical documentation to support the Academy’s ongoing delivery of pastry and bakery training to an international standard.