Executive Pastry Chef
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Job Summary
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 standardized 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 specialization 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 costs 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.
Required Skills:
Previous experience in a fine dining or high-volume restaurant is preferred. Ability to work efficiently in a fast-paced high-pressure environment. Strong attention to detail and commitment to luxury service standards. Excellent teamwork and communication skills. Physical stamina to stand for long periods carry trays and move quickly. Professional demeanor with a polished appearance. Flexibility to work evenings weekends and holidays.
