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Pastry Sous 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 Sous Chef – Lecturer Practical Arts.

Under the supervision of the Pastry Chef, the Pastry Sous Chef co-designs all pastry workshops for students as well as co-designs, co-organizes and co-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. Her/his mission requires a very strong technical expertise, excellent team leadership skills, and solid organizational skills.

YOUR ROLE:

 

Responsibilities

•Co-design menus and offers for the various outlets
•Co-design seasonal offers
•Execute productions according to operational needs and students needs
•Organize and coordinate staff when needed
•Coach students and teach whenever required
•Help nurture workshops with high-level pedagogic content
•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

BTS or Brevet Fédéral or Brevet de Maitrise in field of expertise or relevant experience

 

Experience & Skills

Must be an outstanding professional eager to rapidly grow to a chef position
Strong technical expertise, curious about the latest techniques and trends
At least 3 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)
Organized teams and productions
Familiar with catering and events
Attention to detail, creative and passionate
Demonstrated leadership and organizational skills
Strong academic potential, capable of interacting with students
Developed managerial 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