Pastry Chef at Kenya Utalii College

Division: Business Development

Scale: B3

Reports To: Hospitality Manager

Terms Of Service: Contract

Job Responsibilities

• Managing all day-to-day operations of the pastry and bakery section of the kitchen
• Preparing a wide variety of goods such as cakes, cookies, pies, bread, etc. following traditional and modern recipes
• Developing, designing or creating new ideas and items for the pastry kitchen
• Creating new and exciting desserts to renew hotel’s menus and engaging the interest of customers
• Ensuring excellent quality throughout the dessert offerings
• Supervising and co-ordinating all pastry and dessert preparation and presentation
• Checking the quality of raw and cooked food products to ensure that standards are met
• Assisting in determining how food should be presented and creating decorative food displays
• Monitoring stocks for baking ingredients such as flour, sugar and making appropriate orders within budget
• Checking quality of material and condition of equipment and devices used for cooking
• Reporting all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Ensuring compliance with all applicable laws and regulations
• Ensuring compliance with food hygiene and health and safety standards
• Demonstrated results in work performance

Requirements

• Certificate in Food Production
• Certificate in HACCP
• Minimum of four (4) years of experience in pastry & bakery in a three (3) star Hotel.
• Meets the provisions of Chapter Six of the Constitution of Kenya