JOB TITLE

 

PASTRY CHEF

NATURE OF JOB

FULL TIME

INDUSTRY

HOSPITALITY

SALARY

KSHS.30,000

JOB LOCATION

ISIOLO

 

DUTIES AND RESPONSIBILITIES

Pastry & Baking Production

  • Prepare, bake, and finish a variety of pastries, cakes, breads, cookies, and desserts according to set recipes and standards.
  • Measure and combine ingredients with precision, ensuring correct mixing, proofing, baking, and cooling processes.
  • Ensure all pastry products meet established quality standards for taste, texture, aroma, and presentation.

Cake Decoration & Presentation

  • Decorate cakes and pastries using icing, fondant, glazes, chocolate work, and other techniques.
  • Create visually appealing displays that enhance customer experience and uphold brand image.
  • Customize cakes based on orders (birthdays, events, or special occasions).

Recipe Adherence & Product Consistency

  • Follow recipes accurately to maintain consistent product quality.
  • Adjust baking temperatures, timings, and ingredients when needed while maintaining high standards.
  • Suggest improvements or new recipe ideas to enhance menu variety.

Stock Management & Inventory Control

  • Monitor stock levels of baking ingredients, tools, and packaging materials.
  • Report shortages early to avoid interruptions in production.
  • Properly label, store, and rotate ingredients (FIFO) to maintain freshness and reduce wastage.

Hygiene, Safety & Compliance

  • Maintain strict adherence to food safety, hygiene regulations, and sanitation standards.
  • Ensure all equipment is cleaned, sanitized, and safely stored after use.
  • Conduct regular workstation cleaning and follow all kitchen safety protocols.

Equipment Operation & Maintenance

  • Operate baking equipment such as ovens, mixers, dough sheeters, and proofers safely.
  • Identify and report any equipment faults or maintenance needs promptly.

Menu & Product Development

  • Collaborate with management to design and test new pastries or seasonal items.
  • Stay updated on pastry trends to bring creativity and innovation into product offerings.

Teamwork & Kitchen Coordination

  • Work closely with chefs and kitchen staff to ensure smooth service and timely production.
  • Assist in training junior staff or interns on pastry techniques and kitchen procedures.
  • Communicate effectively about production schedules, orders, and special requirements.

Quality Assurance & Customer Satisfaction

  • Conduct regular quality checks on products before they leave the kitchen.
  • Respond to customer feedback and ensure continuous improvement of pastry offerings.

KEY REQUIREMENT SKILLS AND QUALIFICATION

  • Certificate or Diploma in Hospitality, Culinary Arts, Baking & Pastry, or a related field
  • Proven experience working in a hotel, bakery, or professional kitchen environment
  • Strong knowledge of baking techniques, pastry production, and cake decoration
  • Ability to follow recipes accurately and work with minimal supervision
  • Excellent attention to detail, creativity, and commitment to quality
  • Good time management skills and ability to work under pressure
  • Willingness to stay on-site (meals & accommodation provided)

 

HOW TO APPLY

  • If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Interviews will be carried out on a rolling basis until the position is filled.
  • Only the shortlisted candidates will be contacted.