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Pastry Chef – Lecturer Practical Arts - Permanent

Position based in Glion

Glion Institute of Higher Education has been providing a premium education experience in hospitality and event, sport and entertainment management for over 50 years. Today, with campuses in Switzerland, London and online, Glion is ranked among the top 3 hospitality management schools in the world and specializes in preparing graduates for international careers in globally influential companies.

Glion’s approach to education is unique and entirely different from other universities or institutions. The learning and teaching environment not only provides a holistic education, but continually exposes students to a range of industry networks in the areas of luxury, finance, real estate as well as hotels, resorts and events companies. Our student’s success in their chosen career is what drives us as an organization.

We are now seeking a Pastry Chef – Lecturer Practical Arts.

Under the supervision of the Executive Chef, and in close link with the Head Chef of gastronomic restaurant, the Pastry chef designs all pastry workshops for students as well as designs, organize and executes all menus and carte and subsequent productions.  She/he must ensure students have the best academic experience while making sure productions are adapted to the various outlets (coffee shop, food court, gastronomic restaurant, boutiques and so forth). She/he is innovative, proposes new items and organizes the production accordingly. In charge of her/his brigade, the pastry chef is also responsible for the economics and the pedagogical approach with the help of the Dean Practical Arts. Her/his mission requires a very strong technical expertise, excellent team leadership skills, and solid organizational skills.

YOUR ROLE:
Responsibilities

- Design students workshops with the Dean Practical Arts, executive chef and head chef
- Design menus and offers for the various outlets
- Design seasonal offers
- Align productions according to operational needs and students needs
- Organize and supervise all productions
- Organize and coordinate all staff , recruit and train when needed
- Organize student’s coaching, coach students and teach whenever required
- Nurture workshops with high-level pedagogic content
- Propose, create and renew the offer on a regular basis
- Is involved in purchasing and food cost
- Guarantee that hygiene standards and HACCP are implemented while taught to the students
- Train and develop existing and new staff as needed
- Create and sustain effective relationships with internal and external stakeholders, including Senior Management, Faculty members, internal support services and external partners

Leadership and community service
- Be seen as a role model to students academically and professionally
- Participate in student admissions activities
- Conduct managerial tasks as required
- Develop a network of hospitality professional

YOUR PROFILE:
Degree and Experience:

- BTS or Brevet Fédéral or Brevet de Maîtrise in field of expertise or relevant experience
- Must be an outstanding professional capable of delivering the very best
- Strong technical expertise, curious about the latest techniques and trends
- At least 5 years of experience in the luxury hotel and restaurant industry
- Several years of experience in a hotel school
- Exposed to various types of productions (restaurant, boutique, chocolate)
- Managed large teams and large volumes
- Familiar with catering and events
- Attention to detail, creative, passionate
- Demonstrated leadership and organizational skills
- Strong academic potential, capable of interacting with students
- Strong managerial and leadership skills
- Strong work ethics and professional rigor, does not compromise on quality at all levels, passionate
- Excellent knowledge of food safety requirements
- Good command of English
- Demonstrated ability to work with multicultural teams and in an international environment