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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

Detailed Responsibilities

• Prepare and present all breakfast food products and equipment
• Ensure and provide consistent food preparation and the highest caliber of food
• Ensure cleanliness and hygiene is maintained.
• Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
• Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid in maintaining department objectives and ensure they are met and exceeded.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Follow and adhere to all checklists, prep sheets and par sheets as assigned.
• Practice proper grooming, personal hygiene, and uniform standards.
• Ensure that food deliveries have been delivered and stored according to the standards set by the company and health regulations.
• Follow any and all recipes as they apply to any food products that you prepare, as determined by the Executive Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                   

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required:  roast, broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in breakfast food production and/or line capacity is required.

What you will be doing:

Reporting to the Sous Chef or his designate. Responsibilities and essential job functions include but are not limited to the following

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage

Qualifications

Your experience and skills include:

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent an asset
• Diploma Certification in a Culinary discipline an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Lead, mentor and train the culinary team in your jurisdiction.
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Support the Cluster Executive Chef with administrative responsibilities i.e. scheduling, payroll, etc.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Communicate with the Cluster Executive Chef on a regular basis the activities and result of the kitchen.

Qualifications

Your experience and skills include:

• Previous leadership experience in the culinary field required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Service focused personality is essential and previous leadership experience required
• Proven ability to build and maintain good relationships with all stakeholders
• Communicate thoughts, actions and opportunities clearly with strong networking skills
• Ability to lead by example, believe in a strong team culture and set the scene for high performance
• Previous experience with a Union environment is an asset 

Detailed Responsibilities

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
• Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
• Requisitions all products and supplies needed for the pastry section.
• Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Ensures proper rotation and that all products are used by expiration date.
• Checks productions schedules.
• Establish priority items for the day.
• Follows proper plate presentation and garnish set up for all dishes.
• Perform other tasks as assigned by the head Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                    

• At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.