Pastry Chef

1d1 day ago

Accor

Nanyuki, KE · Full-time · KES 1,200,000 – KES 2,400,000

About this role

The Pastry Chef leads the Pastry Department at Fairmont Mount Kenya Safari Club. This role ensures consistent production of high-quality desserts, pastries, breads and bakery items for restaurants, banquets and special events while upholding luxury standards.

Daily work involves supervising production, controlling food and labour costs through planning and portion control, and maintaining plating and presentation standards. The position also enforces strict food safety, hygiene and HACCP compliance across all operations.

The role sits within a landmark property inside the Mount Kenya Wildlife Conservancy. Colleagues work in a setting that blends fine dining with eco-safari experiences and direct access to the mountain's natural landscapes.

Team leadership includes scheduling, training, coaching and motivating pastry kitchen colleagues. The position offers scope to innovate menus and develop staff skills in a highly ranked African luxury hotel.

Requirements

Expertise in producing high-quality pastries, breads, desserts and bakery items at scale.
Strong knowledge of food safety, hygiene and HACCP requirements.
Proven ability to control food and labour costs through planning and portion control.
Experience supervising, scheduling and developing kitchen colleagues.
Skill in maintaining consistent plating, presentation and quality standards.
Capability to analyze banquet event orders and coordinate across teams.

Responsibilities

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.
Analyze banquet event orders and coordinate with the catering and kitchen teams.