The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.
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Supervise the daily production of all pastry and bakery items for restaurants, banquets and catered events, ensuring quality, consistency, and timely service.
Control food and labour costs through proper planning, portion control, and efficient scheduling.
Ensure preparation, plating and presentation standards are maintained at all times.
Ensure the correct quantity of food is prepared to minimize waste while meeting operational needs.
Enforce strict adherence to food safety, hygiene and sanitation standards in line with company, legal and HACCP requirements.
Supervise, schedule, train, coach, develop and motivate pastry kitchen colleagues, fostering teamwork and high performance.
Conduct on-the-job training and continuous skills development for all pastry staff.
Participate in recruitment, onboarding and training of new Pastry commis.
Analyze banquet event orders and coordinate with the catering and kitchen teams to ensure all functions meet or exceed guest expectations.
Liaise daily with others Chefs and other departments to ensure smooth operations, open communication and prompt response to guest feedback.
Assist in menu planning and creation, introducing new dessert, pastry and bread products to drive guest satisfaction and business growth.
Monitor and ensure completion of all required grooming checks, spot checks and temperature control records.
Oversee the maintenance and cleanliness of pastry kitchens, equipment and storage areas to ensure a safe and healthy working environment.
Balance operational, administrative and colleague needs, ensuring compliance with policies and procedures.
Consistently deliver professional, friendly and proactive service to guests while supporting fellow colleagues.
Qualifications
Degree in Pastry Arts, Culinary Arts or a related field.
Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
Proven leadership and people management skills.
Sound knowledge of food safety, hygiene and cost control.
Excellent communication, planning and organizational skills.
Demonstrate service attributes in accordance with industry expectations and hotel standards.
Creativity and innovation in pastry and dessert development
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