Temp Senior Instructor (Pastry)

[What the role is]

[What you will be working on]

We are seeking an experienced and passionate Senior Pastry Instructor to join our teaching team at Bistro Lab, a unique Learning Enterprise where students receive hands-on training in hot kitchen production, baking and pastry, customer service, and food innovation. The ideal candidate will have a strong background working in hotel pastry kitchens, catering companies, or large-scale F&B production environments, coupled with a genuine passion for teaching and mentoring young talent. This role involves classroom teaching, practical kitchen instruction, and supporting the daily operations of Bistro Lab in a real-world production setting. The instructor will also contribute to R&D initiatives, including recipe development using novel or alternative ingredients, and is encouraged to bring creativity and innovation into the learning environment. Candidates with experience in Culinary R&D, Culinary technology and exposure to digital and smart kitchen systems will be highly regarded.

The responsibilities are as follows:

• Conduct hands-on demonstrations in baking and pastry techniques to students, with emphasis on latest technology, ingredient functionality, baking science, product formulation, and recipe development.
• Support Bistro Lab’s daily production and operational requirements in a teaching environment, ensuring kitchen safety and food hygiene.
• Develop innovative products for the Bistro Lab and integrate them into the teaching curriculum.
• Contribute to R&D projects, including recipe development using novel or alternative ingredients.
• Where applicable, coach or prepare students for pastry competitions.

The selected candidate may be offered up to a 1 year contract.

[What we are looking for]

• Relevant qualification/certification in Baking & Pastry, Culinary Arts, or in a related discipline.
• Minimum 5 to 8 years of relevant industry experience working in hotel kitchens, catering companies, or large-scale F&B production environments.
• Proficiency in classical and modern pastry and baking techniques, with both theoretical knowledge and hands-on application.
• Experience in Pastry R&D, recipe development, or product formulation including use of novel and alternative ingredients.
• Knowledge of food science, with experience participating in or coaching students for pastry competitions considered an added advantage.