Jobs at Accor

Job Description

We are seeking a talented and passionate Pastry Demi Chef to join our culinary team in Nairobi, Kenya. As a Pastry Demi Chef, you will work closely with the Pastry Chef to create delectable desserts and pastries that delight our guests and showcase your creativity.

• Assist the Pastry Chef in preparing a wide variety of pastries, desserts, and baked goods
• Execute recipes accurately and consistently, ensuring high-quality results
• Maintain cleanliness and organization in the pastry kitchen
• Collaborate with the culinary team to develop new dessert menu items
• Ensure proper food handling, storage, and safety practices are followed at all times
• Manage time effectively to meet production deadlines and service requirements
• Train and mentor junior pastry staff members
• Assist in inventory management and ordering of pastry supplies
• Stay updated on current pastry trends and techniques to contribute innovative ideas

Qualifications

• Culinary degree or diploma in Pastry Arts
• 2-3 years of experience in a professional kitchen or bakery setting
• Strong knowledge of pastry preparation techniques and baking skills
• Proficiency in creating a variety of pastries, desserts, and baked goods
• Excellent understanding of food safety and hygiene practices
• Food safety certification
• Ability to work efficiently in a fast-paced environment
• Strong attention to detail and commitment to quality
• Creative mindset with the ability to contribute new ideas
• Excellent teamwork and communication skills
• Knowledge of local and international pastry trends
• Proficiency in using pastry equipment and tools
• Ability to work flexible hours, including weekends and holidays

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The Pastry Chef de Partie is responsible for supporting the pastry team in preparing high-quality desserts, pastries, and baked goods while ensuring consistency, creativity, and adherence to hygiene and safety standards. This role involves supervising and training junior team members, maintaining kitchen organization, and contributing to menu development.

Key Responsibilities:

Pastry Preparation & Presentation

• Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards.
• Ensure proper presentation and quality of all items leaving the pastry section.
• Maintain creativity and innovation in daily production.

Kitchen Supervision

• Supervise and support junior team members, including commis Chefs and apprentices.
• Delegate tasks effectively to ensure smooth workflow within the pastry section.
• Monitor portion control, waste management, and food storage practices.

Menu Development

• Assist in creating new recipes and improving existing dishes.
• Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus.

Hygiene & Safety Compliance

• Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies.
• Conduct regular checks to ensure cleanliness and organization of the pastry kitchen.

Inventory Management

• Monitor stock levels and communicate with the purchasing team for replenishments.
• Ensure proper storage and labeling of ingredients to maintain freshness.

Training & Development

• Train and mentor junior staff in pastry techniques and standards.
• Promote a culture of learning and continuous improvement within the team.

Qualifications

Requirements:

Education & Experience:

• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
• Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.

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Job Description

Waiter/Waitress

This position is responsible for delivering a friendly, fast, accurate, and efficient food & beverage service to our guests, ensuring exceptional service standards are maintained according to our guest’s expectations.

• To welcome, smile, and greet our guests.
• Suggest and professionally upsell food & beverage products.
• To serve all our guests & colleagues with fast, efficient, and accurate service.
• Attend and accommodate guests’ reasonable requests and ensure all queries are responded to promptly and on time.
• To be knowledgeable about the menu and information about the food and beverage offerings available to answer guests’ questions.
• Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

Qualifications

• Minimum of 3 years of relevant experience as waiter. 
• Vocational certificate or diploma in F&B Service
• At least 3-star hotel experience 
• Knowledge about the Point-of-Sale System is an asset
• Excellent communication and organizational skills