You've spent years perfecting your craft. You know the feel of a perfect lamination, the sound of a properly proofed dough, the instinct that comes from thousands of hours in a professional kitchen. Now imagine passing all of that on—and building a career that lasts beyond the kitchen line.
We're not looking for someone who can just bake. We're looking for someone who can break down why a ganache splits, explain the science behind tempering, and make a nervous first-timer feel like they belong in a professional kitchen. Here's how to tell if this is for you:
"The best instructors we've hired weren't necessarily the most decorated chefs. They were the ones who genuinely cared about their students' growth and could make complex techniques feel approachable. That combination is rare—and we pay for it."
This isn't a corporate training gig where you read from a manual. You'll be in the kitchen with students, hands in dough, shaping real skills from Day 1:
Teach across our programs—from 6-week intensives to our flagship 5-month Pastry Chef Diploma. Demonstrate techniques, guide practice, and give direct feedback. Every class is in the kitchen, not a lecture hall.
Track each student's progress. Identify their strengths and gaps. Push the ones who are coasting. Encourage the ones who are struggling. Your goal: turn every student into someone who can walk into a professional kitchen with confidence.
Bring your real-world expertise into our programs. If you've worked with techniques, ingredients, or trends we're not covering—tell us. The best ideas come from chefs who are still connected to what the industry actually needs.
We're expanding to new cities. Our best instructors become Head of Program, lead new centre launches, and help train the next wave of instructors. This isn't a dead-end role—it's a launchpad.
We've designed this to be practical—no pointless HR rounds. We want to see you in action:
Tell us about your background, your specialities, and why teaching excites you. We're looking for technical depth and genuine passion for education—not a polished CV.
A candid chat with our team about your experience, your approach to pastry, and how you think about breaking down techniques. We'll also discuss logistics—location, schedule, and what you're looking for.
Teach a 30-minute class on a technique of your choice to a small group. This is the real test. We're watching how you explain, how you handle questions, how you manage the room—not just how well you bake.
If it's a mutual fit, you start with a structured onboarding into our curriculum and teaching methods. You'll shadow experienced instructors, get feedback, and be leading your own classes within weeks.
We don't require a specific degree or a hotel brand on your resume. We care about what you can actually do and teach:
*Don't have every single item? If you're strong technically and passionate about teaching, apply anyway. We can train the teaching side—we can't teach passion.
Absolutely. Some of our best instructors came from hotel kitchens and had never stood in front of a classroom. If you've ever trained a commis, mentored a junior, or walked someone through a technique—you've been teaching. We'll help you structure that skill. What we can't teach is deep technical knowledge and genuine care for students. If you have both, we want to hear from you.
Full-time instructors work Monday to Saturday. Classes typically run 9 AM to 6 PM with prep time before and after.
Our Flagship center is in Delhi. We'll be expanding to new locations shortly.
This is a real career. We're building India's most respected pastry school, and we need committed instructors to grow with us. Our best instructors move into Head of Program roles, help launch new centres, and shape curriculum at a national level. The more you invest your time with us, the more opportunity opens up.
No. Our programs range from 6-week foundation courses to our 5-month Pastry Chef Diploma covering advanced French techniques, chocolate work, artisan breads, and plated desserts. As you grow, you'll teach higher-level modules that match your expertise. You'll also be encouraged to develop new curriculum based on your specialisations.
We like to work with chefs who are committed to our mission. We expect you to be 100% dedicated to Truffle Nation while you're employed with us.
India's pastry industry is growing fast, but the talent pipeline is broken. Most aspiring bakers have nowhere to learn properly. You can change that—and build a career with more meaning, more stability, and more impact than another hotel contract.
