Pastry Chef
Pastry Chef
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Job Description
Location: All KOFISI F&B Centres- Nairobi
Department: Food & Beverage
Reports To: Head of F&B
Core Responsibilities
Operations Management:
Oversee all pastry production including bread viennoiserie plated desserts and confectionery items.
Maintain stringent quality control across multiple locations in Kenya.
Program Development:
Develop and implement seasonal menus and standardised recipes.
Innovate and create specialty confectionery offerings for retail and gifting.
Team Leadership:
Recruit train and mentor pastry teams across all operational centres.
Conduct regular workshops focused on skills development and continuous improvement.
Business Operations:
Manage food costs diligently ensuring adherence to budgetary allocations (target: 25% of revenue).
Implement sustainable practices aimed at significant waste reduction.
Requirements
Qualifications
Education: Bachelors degree in Culinary Arts with a specialisation in Pastry or an equivalent advanced pastry certification.
Experience: A minimum of 7-10 years of progressive experience in pastry operations including at least 3 years in a multi-unit management capacity and leadership role.
Expertise in:
Artisan bread and laminated dough production.
High-volume plated desserts and banquet pastry.
Advanced confectionery and chocolate artistry.
Skills: Demonstrated strong financial acumen including proficient understanding of food costing and P&L statements.
Certifications: Possess HACCP/food safety certification.
Performance Metrics-KPIs
Product Consistency: Achieve a minimum of 95% in quality audit scores for all pastry products.
Menu Innovation: Successfully launch at least four distinct seasonal menus annually.
Cost Control: Maintain food cost at or below 25% of pastry revenue.
Sustainability: Attain an annual waste reduction of 15%.
Team Development: Ensure 100% compliance in relevant team certifications.
Additional Expectations:Willingness to work flexible hours including evenings weekends and holidays.
Familiarity with digital POS/kitchen management systems.
Understanding of sustainability practices and reducing food waste.
Ability to collaborate with Events and Front of House teams for special events.
Employment Type
Full Time
