Commis - Pastry at Kempinski Hotels

Key Responsibilities

• Assist in the preparation and production of pastries, desserts, breads, and other baked goods according to recipes and standards.
• Set up and stock the pastry section with all necessary ingredients, equipment, and mise en place before service.
• Portion, plate, and garnish desserts during service, ensuring presentation meets brand standards.
• Follow recipes, portion controls, and presentation specifications precisely.
• Assist with inventory control: rotate stock, label and date items, and minimise waste.
• Maintain a clean, organised, and safe work area at all times, following hygiene and sanitation standards.
• Operate pastry equipment safely (mixers, ovens, proofers, etc.) and report any faults or safety concerns.
• Support with receiving and storing deliveries, checking quality and correct storage conditions.
• Comply with all food safety and HACCP, procedures.
• Work collaboratively with the wider kitchen team to ensure smooth service and timely delivery of orders.
• Take direction from senior pastry chefs and be open to feedback and ongoing training.

Skills, Knowledge and Expertise

• Kenyan citizen
• Formal pastry or culinary qualification (e.g. diploma or certificate in pastry arts).
• Experience in a hotel, fine‑dining, or high‑volume pastry environment.
• Understanding of food safety, hygiene, and HACCP principles.
• Ability to follow recipes and instructions accurately and consistently.
• Strong attention to detail, particularly with presentation and portioning.
• Good time‑management skills and ability to work under pressure during busy service periods.
• Good communication skills and a positive, team‑oriented attitude.