Head Baker at Safari Park Hotel

Reporting to the Executive Chef through the Pastry Chef, the successful candidate will be responsible for, 

• Baking of high quality cakes, bread and other bakery products. 
• Prepare pastry items – Bread rolls, muffins, Cakes, etc. 
• Check production schedule to determine variety and quantity of ingredients.  
• Monitor baking process to identify needed adjustments.  
• Get information from production schedules and standardised recipes. 
• Responsible for cost control to avoid waste and damage to equipment. 
• Adherence to health and safety regulations in the bakery. 

Qualifications and Skills; 

• Aged 35 – 45 years 
• Be holders of a certificate in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution. 
• Have at least ten (10) years’ experience in a similar position in a large organisation, specialising in making cakes, bread and general baking. 
• Organised and able to work with minimal supervision. 
• 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.