The Pastry Chef is responsible for leading the Pastry Department and ensuring the consistent production of high-quality desserts, pastries, breads, and bakery items for restaurants, banquets, and special events at Mount Kenya Safari Club. This role involves supervising daily operations, controlling costs, maintaining hygiene and safety standards, developing the team, and continuously innovating to enhance guest satisfaction and uphold the luxury standards of Mount Kenya Safari Club.
Key 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.
- 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 and Skills
Qualifications
- Degree in Pastry Arts, Culinary Arts, or a related field (BA/BSc/HND).
- Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
Required Knowledge and Skills
- 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.
- Strong attention to detail and quality.
- Cost awareness and budget management.
- Team leadership and training capability.
- Guest-focused and service-oriented mindset.
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