A formal pastry or culinary qualification is required, such as a diploma or certificate in pastry arts.
Experience in a hotel, fine-dining, or high-volume pastry environment is required.
Understanding of food safety, hygiene, and Hazard Analysis and Critical Control Points (HACCP) principles is required.
Ability to follow recipes and instructions accurately and consistently is required.
Attention to detail, particularly with presentation and portioning, is required.
Time-management skills and ability to work under pressure during busy service periods are required.
Communication skills and a positive, team-oriented attitude are required.
Responsibilities
Assist in preparing and producing pastries, desserts, breads, and other baked goods according to recipes and standards.
Set up and stock the pastry section with necessary ingredients, equipment, and mise en place before service.
Portion, plate, and garnish desserts during service, ensuring presentation meets brand standards.
Follow recipes, portion controls, and presentation specifications precisely.
Assist with inventory control by rotating stock, labeling and dating items, and minimizing waste.
Maintain a clean, organized, and safe work area, following hygiene and sanitation standards.
Operate pastry equipment safely, including mixers, ovens, and proofers, and report faults or safety concerns.
Support receiving and storing deliveries, checking quality and correct storage conditions.
Comply with food safety and HACCP procedures.
Work collaboratively with the wider kitchen team to ensure smooth service and timely delivery of orders.
Take direction from senior pastry chefs and remain open to feedback and ongoing training.
Support the Pastry Chef and wider kitchen team in preparing high‑quality pastries, desserts, and baked goods, ensuring consistency, presentation, and food safety standards are maintained at all times.
Assist in the preparation and production of pastries, desserts, breads, and other baked goods according to recipes and standards.
Set up and stock the pastry section with all necessary ingredients, equipment, and mise en place before service.
Portion, plate, and garnish desserts during service, ensuring presentation meets brand standards.
Follow recipes, portion controls, and presentation specifications precisely.
Assist with inventory control: rotate stock, label and date items, and minimise waste.
Maintain a clean, organised, and safe work area at all times, following hygiene and sanitation standards.
Operate pastry equipment safely (mixers, ovens, proofers, etc.) and report any faults or safety concerns.
Support with receiving and storing deliveries, checking quality and correct storage conditions.
Comply with all food safety and HACCP, procedures.
Work collaboratively with the wider kitchen team to ensure smooth service and timely delivery of orders.
Take direction from senior pastry chefs and be open to feedback and ongoing training.
Kenyan citizen
Formal pastry or culinary qualification (e.g. diploma or certificate in pastry arts).
Experience in a hotel, fine‑dining, or high‑volume pastry environment.
Understanding of food safety, hygiene, and HACCP principles.
Ability to follow recipes and instructions accurately and consistently.
Strong attention to detail, particularly with presentation and portioning.
Good time‑management skills and ability to work under pressure during busy service periods.
Good communication skills and a positive, team‑oriented attitude.