Pastry Chef Job, Latest Hotel Jobs Kenya,

Villa Rosa Kempinski is a Five Star luxury hotel situated on Chiromo Road, the hotel is just a 5-minute drive to the city centre, and 20 km from Jomo Kenyatta International Airport.The hotel boasts of 200 stylishly-designed and tastefully-decorated rooms and suites spread on 10 floors, 5 themed restaurants, varied conference rooms plus Kempinski The Spa 

Pastry Chef

Reporting to the Executive Chef, the Pastry Chef’s main function is to plan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.

 Responsibilities

• Supervise all employees in the Pastry/Bakery kitchen


• Create new pastry and dessert menus for all restaurant outlets and banquets, conduct tastings and presentations with photos and costing


• Assist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the need of the target market.


• Develop and maintain up-dated operations manuals for all food production and Stewarding sections and make recipes and maintain up-  dated and accurate costing of all Pastry dishes prepared and sold in the Food and Beverage operation


• Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines


• Inspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Pastry Chef.


• Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis


• Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment


• Plan the duty rosters on weekly basis.


• Ensure training needs analysis of the pastry staff is carried out and training programmes are designed and implemented to meet the needs


• Work with Executive Chef in the preparation and management of the department’s budget


• Assist in coordinating the preparation of the departmental annual budget


• Control and monitor departmental costs on an ongoing basis to ensure performance against budget


• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 


• Comply with all Kempinski company policies.


• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.


• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.


• Any other duties that may be delegated by the management through the Executive Chef