Pastry & Baking Trainer

AIMS Institutes; Bengaluru; On-site; INR 350,000 - 600,000; Full time

Job summary

AIMS Institutes in Bengaluru is seeking a Pastry & Baking Trainer with 2–5 years of professional experience in pastry preparation, baking, and confectionery. You will lead hands-on training, develop recipes, and ensure high standards of quality and hygiene.

The role requires strong knowledge of baking techniques, dessert finishing, and kitchen operations, plus the ability to mentor students and staff in a busy hospitality environment.

Qualifications

• Must have degree in Bakery & Confectionery, Pastry Arts, Culinary Arts, or Hotel Management.
• 2–5 years of relevant professional experience in bakery, pastry kitchen, hotel, restaurant, or hospitality establishment.
• Strong knowledge of baking techniques, pastry preparation, dessert finishing, and decoration.
• Familiarity with food safety, sanitation, and kitchen hygiene practices.

Responsibilities

• Develop and execute recipes while maintaining consistency in taste, texture, quality, and presentation.
• Handle baking equipment, ovens, mixers, and other bakery tools safely and efficiently.
• Measure and mix ingredients accurately according to established recipes and production requirements.
• Assist in developing new recipes, seasonal desserts, and innovative bakery products.
• Ensure proper storage, labelling, and inventory management of ingredients and finished products.
• Maintain cleanliness, hygiene, and food safety standards in accordance with applicable regulations.
• Monitor ingredient usage, minimize wastage, and support cost-effective production.
• Coordinate with the kitchen team to ensure timely preparation and delivery of bakery items.
• Maintain records of production, stock, and ingredient requirements.

Skills

Pastry making

Baking

Confectionery

Dessert design

Attention to detail

Time management

Wastage management

Education

Degree in Bakery & Confectionery, Pastry Arts, Culinary Arts, or Hotel Management

Job description

Department: Hospitality / Bakery & Confectionery

Designation: Pastry & Baking Trainer

Work Experience: 2–5 Years

Job Type: Full-Time

Job Summary

We are looking for a skilled and creative Pastry & Baking Trainer with 2–5 years of professional experience in pastry preparation, baking, and confectionery. The ideal candidate should have strong technical knowledge of baking methods, dessert preparation, presentation, and kitchen operations, along with a passion for maintaining high standards of quality and hygiene.

Key Responsibilities

• Develop and execute recipes while maintaining consistency in taste, texture, quality, and presentation.
• Handle baking equipment, ovens, mixers, and other bakery tools safely and efficiently.
• Measure and mix ingredients accurately according to established recipes and production requirements.
• Assist in developing new recipes, seasonal desserts, and innovative bakery products.
• Ensure proper storage, labelling, and inventory management of ingredients and finished products.
• Maintain cleanliness, hygiene, and food safety standards in accordance with applicable regulations.
• Monitor ingredient usage, minimize wastage, and support cost-effective production.
• Coordinate with the kitchen team to ensure timely preparation and delivery of bakery items.
• Maintain records of production, stock, and ingredient requirements.

Required Qualifications

• Degree in Bakery & Confectionery, Pastry Arts, Culinary Arts, or Hotel Management.
• 2–5 years of relevant professional experience in a bakery, pastry kitchen, hotel, restaurant, or hospitality establishment.
• Strong knowledge of baking techniques, pastry preparation, dessert finishing, and decoration.
• Familiarity with food safety, sanitation, and kitchen hygiene practices.
• Ability to manage multiple tasks, work under deadlines, and collaborate effectively with a team.

Required Skills

• Expertise in pastry making, baking, and confectionery.
• Creativity in dessert design and presentation.
• Attention to detail and commitment to quality.
• Good time management and organizational skills.
• Knowledge of ingredient handling, portion control, and wastage management.