Duties and Responsibilities:

• Participating in menu planning and development.
• Preparing and baking pastries in accordance with set standard recipes.
• Modify recipes to meet customers’ needs and requests.
• Preparing all pastries and snacks for functions, fresh fruit cuts, salads, desserts, tea and snacks.
• Selling and accounting for the daily sales.
• Accounting for materials and cash.
• Executing food control standard in dispensing the established food and pastries portion.
• Ensuring that waste is kept at minimal levels by using creative culinary and bakery methods.
• Monitoring stocks of supplies and making appropriate orders.
• Observing safety precautions and kitchen hygiene set standards during food preparation.
• Perform and ensure duties are performed accordingly.
• Providing guidance to interns and kitchen stewards.
• Taking responsibility of the kitchen in the absence of the head chef.
• Performing any other duties assigned by the supervisor.

Qualifications and Skills:

• KCSE Certificate with a mean grade of C–.
• Diploma in Food & Beverage production & Service or its’ equivalent.
• 3 years’ experience as a pastry cook preferably in an institution of higher learning, star rated hotel or comparable organization.
• Must have a valid food handlers’ certificate.
• Knowledgeable on food safety regulations.
• Ability to work in a fast–paced environment and multi task.
• Attention to detail, creativity, passion and sense of business.
• Ability to use slicers, mixers, grinders, food processors and other kitchen equipment.