Pastry Chef Instructor, Lenotre Culinary Arts School

- Experience in pastry chef instructor
- English Speaking

Responsibilities of Pastry Chef Instructor
Pastry Chef instructor must perform different tasks. Some of the duty are common to all, the others are individual responsibilities.
1.Common tasks to all chef instructors

a)Read, understand and respect the Student Handbook (Chef sign document).
b)Read, understand and respect the evaluation system.
c)Understand and respect their individual responsibilities as given by the General Manager and the Head of Operations.
d)Understand and respect the duties of the chef instructor being in charge of the course.
e)Carry out tasks assigned by the Head of Operations and provide professional culinary instruction.

Required main tasks:
- Culinary Techniques: Master and transfer classical and modern techniques, and Len?tre recipes.
- Pedagogy: Must convey knowledge clearly and engagingly, while adhering to Len?tre teaching standards and program guidelines to ensure effective learning outcomes and student success.
Respect the established procedure to introduce class, schedules and topics and feed-backs.
- Creativity: Must demonstrate Aptitude for innovating in recipes and teaching methods.
- Communication: Must prove daily base excellent interpersonal skills and ability to work in team, in English.
- Organization: Be self-sufficient and demonstrate the ability to plan and manage time effectively while conducting courses within the allocated time-frame.
- Classroom Management: Ensure a respectful and positive atmosphere by fostering discipline and encouraging student engagement, while effectively addressing any behavioral issues to maintain a conducive learning environment.

2.Chef Instructor Responsibilities / details:
As the Chef Instructor in charge of the course, your responsibilities include the following:
? Develop and manage a weekly lesson schedule and provide weekly reports to the Head of instructors.
? Ensure all recipes and documentation for the course are written in English and reviewed by the school academic department before distribution to students (as per Management policy).
? Review all written theory and practical exam policies, ensuring comprehensive coverage of all subjects during instruction.
? Act as a coordinator during all examinations, with the Student Relations Department overseeing the process (per policy documentation).
? Understand and adhere to the equipment management system.
? Oversee the inventory of equipment in and out of the classroom.
? Participate in upholding health, hygiene, and safety standards at workstations.
? Consistently reinforce these standards to maintain the school?s high quality.
? Notify the General Manager via email of any points for improvement discussed during operational meetings.
? Comprehend and follow the ingredients management system.
? Prepare and order ingredients in advance for the class and equipment list, based on recipes (according to Purchasing Policy).
? Report any equipment damage or defects to the technician team and complete the necessary form (attach the form).
? Update databases with product images for reference and quality control in commercial advertising.
? Any changes to the course will take effect in the following session, pending approval from the Head of Operations and General Manager.
? All food or ingredients left over from class must be properly sealed in a package and labeled with the date (day/month/year).
? Maintain discipline in the course and enforce rules and regulations among students.
? Collaborate with all departments within Len?tre Culinary Arts School Thailand.
? Support fellow chefs in their individual responsibilities.
? Respect class and office hours (chefs should be present in the classroom 15 minutes before class starts).
? No course changes can be made without prior authorization from the General Manager, whether verbal or written.
? Each type of class must adhere to a well-defined format.
Respect the course content and format (no additional recipes or products are allowed without the General Manager?s approval).
? The chef must remain in the classroom with students for the entire duration of the class, observing and assisting as needed.
? While teaching, chefs must use a wireless microphone and wear the chef uniform at all times.
? Courses should include relevant product history, culinary vocabulary, and theory specific to the demonstrated recipes, with students encouraged to ask questions.
? All techniques must be clearly identified and explained, with a strong emphasis on food safety during classes.
? Before class begins, ensure all necessary equipment and ingredients are prepared. If students lack equipment, they must inform the chef.
? At the end of each practical course, conduct a detailed evaluation that includes tasting and presentation for each product presented.
? Feedback should be constructive, aimed at enhancing students? skills.
? Chefs cannot leave the classroom unattended in case of an accident.
? Ensure cleanliness throughout the classroom and all equipment before and after class.
? Check that facilities, such as soap, hand towels, and dish washing liquid, are stocked before class begins.
? A minimum of 30 minutes of theory must be covered by the chef each day.
? Students wishing to discuss the course should make an appointment with Student Relations.
? Take responsibility for all equipment in the classroom.
? The assistant chef operates under the Production Chef?s supervision.
? Submit the market list in advance and follow up with the Production Chef (as per Purchasing Policy).
? A personal desk will be available for the chef in the main office with a computer.
? Personnal desk and computer are property of the school and must be weel taken care off.
? The Chef Instructor must follow the tasks assigned by the Managing Director.
? The Chef Instructor will participate briefly in the daily meetings (approximately 15 minutes).
? The General Manager will conduct weekly inspections of four classrooms.
? The Chef Instructor must ensure that students do not enter staff areas.

3. Chef instructor understand and accept the followings:
? The Chef Instructor must follow the tasks assigned by the General Manager.
? The Chef Instructor will participate briefly in the daily meetings (approximately 15 minutes).
? The General Manager will conduct weekly inspections in classrooms.
? The Chef Instructor must ensure that students do not enter restricted staff areas.

4. Code of Ethics
? The chef must uphold a professional and positive image of the Len?tre brand, consistently acting in accordance with rules and regulations, especially regarding responsibilities, preparation, and food standards.
? Respect student feedback; if the chef has any concerns, they must report them directly to management (Feedback Policy).
? Maintain a positive attitude towards the organization, the school, students, and staff. Use of inappropriate language is not permitted on school premises.

- Health Insurance
- Social Security Fund
- Housing Allowance
- Meal Allowance
- Annual Staff Party