Pastry Chef at Safari Park Hotel

Pastry Chef Job Responsibilities

• Oversee the Pastry Section in the F&B Kitchen department by demonstrate strong leadership qualities with attention to detail.

• Accountable for the quality and consistency of all pastry products produced and served.

• Demonstrate a ‘hands on’ approach to all bakery products produced in the Pastry section ensuring quality, presentation and consistency standards meet company standards.

• Assist with the development of standardised recipes for all menu items. Ensure that recipes are accurate and updated as needed.

• Ensure that all food products prepared meet the established specifications and standards.

• Ensure proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.

• Assign tasks effectively for the efficient use of allocated labour ensuring maximum results are achieved.

• Act as a team leader, trainer and motivator for the pastry department working closely with and maintaining good relations with all culinary team members and other departments.

• Seek to maintain knowledge of industry trends in the world of pastry and baking.

Qualifications for the Pastry Chef Job

• Aged 28 – 45 years

• Be holders of a Diploma in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.

• Have at least five (5) years experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.

• Fully competent in all aspects of baking and pastry.

• Ability to handle multiple tasks and work well in environments with time constraints.

• Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis.

• Innately creative and self-motivated.

• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.

• Be Computer literate.