Pastry Sous Chef

Fairmont Mount Kenya Safari Club has been consistently ranked among the worlds finest earning a spot on the 2024 Travel Leisure 500 list and being recognized as one of the top destinations in Africa. It has also been featured by Condé Nast Traveler as one of Africas top addition the hotel has been honored as Africas Leading Hotel by the World Travel Awards for the fourth consecutive year most recently in 2025.

The Pastry Sous Chef supports the Head Pastry Chef in managing the pastry kitchen operations ensuring high-quality production of pastries desserts and baked goods while maintaining consistency hygiene and efficiency.

Key Responsibilities

• Supervise the preparation of all pastry items including breads viennoiserie desserts petits fours cakes and specialty items ensuring production aligns with forecasted covers events and occupancy levels.
• Inspect all finished products for taste texture appearance and portion size before service to ensure consistency with established standards and brand expectations.
• Assist in designing dessert menus buffet displays afternoon tea offerings and special event menus. Test new recipes and contribute creative ideas while maintaining cost efficiency.
• Allocate daily tasks manage staff schedules and oversee shift operations to ensure smooth workflow. Provide hands-on support during peak service periods.
• Conduct on-the-job training for junior chefs commis and interns on techniques plating portioning and hygiene standards. Ensure continuous development of team skills.
• Enforce strict adherence to HACCP and food safety standards including proper labeling storage temperature control and cleanliness of workstations and equipment.
• Monitor inventory levels of ingredients and pastry supplies. Assist in stock ordering receiving and proper storage while minimizing spoilage and wastage.
• Support in maintaining food cost targets by controlling portion sizes optimizing ingredient usage and tracking wastage. Suggest improvements to enhance efficiency.
• Ensure all pastry kitchen equipment (ovens mixers refrigerators etc.) is used correctly cleaned regularly and reported for maintenance when necessary.
• Work closely with other kitchen sections banqueting and service teams to ensure timely delivery of pastry items for à la carte buffets and events.
• Plan and execute pastry production for weddings conferences and special functions including custom cakes dessert buffets and themed displays.
• Maintain updated recipe files production schedules and SOPs. Ensure consistency across all shifts through proper documentation.

Qualifications :

• Degree in Pastry Arts Culinary Arts or a related field.

• Minimum of 5 years experience in a similar role within a luxury hotel or high-end hospitality environment.

• 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. 

Additional Information :

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.
• Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction.
• Working with a hotel rich in history and known for exemplary services while growing your career.
• Work and learn in a magical luxury property.

Remote Work :

No

Employment Type :

Full-time