Responsibilities
- Lead the creation of all baked goods, including bread, pastries, desserts, small confections, cakes, and specialty items, aligning output with expected guest volumes and event demands.
- Evaluate completed dishes for flavor, consistency, visual appeal, and serving size to meet quality benchmarks and brand requirements.
- Collaborate on the development of dessert menus, buffet arrangements, afternoon tea selections, and menus for special occasions.
- Experiment with new recipes and propose original concepts while keeping costs under control.
- Assign daily duties, manage team work hours, and supervise shift activities to maintain efficient operations.
- Provide direct assistance during busy service times to ensure timely output.
- Train entry-level chefs, junior staff, and trainees in baking methods, presentation, portion control, and sanitation practices.
- Promote ongoing skill development within the team.
- Uphold compliance with food safety regulations, including accurate labeling, correct storage, temperature monitoring, and workstation hygiene.
- Track ingredient and supply inventory levels regularly.
- Support procurement, delivery checks, and storage procedures while reducing waste and spoilage.
- Help meet food cost goals by managing portions, maximizing ingredient use, and monitoring losses.
- Propose changes to improve operational effectiveness.
- Ensure proper use, cleaning, and maintenance reporting for all kitchen equipment such as ovens, mixers, and refrigeration units.
- Coordinate with other kitchen units, event teams, and service staff to deliver pastry items on time for à la carte, buffet, and event services.
- Organize and execute pastry production for weddings, conferences, and custom functions, including bespoke cakes, dessert displays, and themed setups.
- Keep recipe databases, production plans, and standard operating procedures current and accurate.
- Maintain consistency across shifts through thorough documentation and communication.
Work Arrangement
On-site — Mount Kenya
Responsibilities
- Lead the creation of all baked goods, including bread, pastries, desserts, small confections, cakes, and specialty items, aligning output with expected guest volumes and event demands.
- Evaluate completed dishes for flavor, consistency, visual appeal, and serving size to meet quality benchmarks and brand requirements.
- Collaborate on the development of dessert menus, buffet arrangements, afternoon tea selections, and menus for special occasions.
- Experiment with new recipes and propose original concepts while keeping costs under control.
- Assign daily duties, manage team work hours, and supervise shift activities to maintain efficient operations.
- Provide direct assistance during busy service times to ensure timely output.
- Train entry-level chefs, junior staff, and trainees in baking methods, presentation, portion control, and sanitation practices.
- Promote ongoing skill development within the team.
- Uphold compliance with food safety regulations, including accurate labeling, correct storage, temperature monitoring, and workstation hygiene.
- Track ingredient and supply inventory levels regularly.
- Support procurement, delivery checks, and storage procedures while reducing waste and spoilage.
- Help meet food cost goals by managing portions, maximizing ingredient use, and monitoring losses.
- Propose changes to improve operational effectiveness.
- Ensure proper use, cleaning, and maintenance reporting for all kitchen equipment such as ovens, mixers, and refrigeration units.
- Coordinate with other kitchen units, event teams, and service staff to deliver pastry items on time for à la carte, buffet, and event services.
- Organize and execute pastry production for weddings, conferences, and custom functions, including bespoke cakes, dessert displays, and themed setups.
- Keep recipe databases, production plans, and standard operating procedures current and accurate.
- Maintain consistency across shifts through thorough documentation and communication.
