15 Apr 2019

Baker at Ole-Sereni

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Under the guidance and supervision of the Head and Pastry Chefs to prepare all bakery items in line with set kitchen standard, recipe and financial procedure

  • Practical baking skills
  • Creativity for developing new products
  • Good hand-eye coordination
  • Good organisational skills
  • The ability to read and follow recipes, to be creative
  • The ability to follow strict health and safety standards
  • The ability to prioritize and meet deadlines


  • Make sure and check that all mis-en-place is up to date and liaise with other sections with their mis-en-place and wastage
  • Check weekly function sheets and order sufficient stores
  • Check kitchen stock and control on a daily basis
  • Oversee staff on the section, training on the job, and ensure that the section runs smoothly and efficiently
  • Delegate staff in their duties and ensure compliance to standards of health, safety and hygiene
  • Be able to work under little or no supervision
  • Ensure that a high standard of preparation and presentation is achieved before any dish or foodstuff leaves the kitchen
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended
  • Report any hygiene problems including pest sightings to the Head Pastry Chef/Senior chef on duty
  • Report any defective machinery or equipment immediately to the Head Pastry Chef
  • Be constantly aware of new ideas and create new dishes in the F & B outlets
  • Ensure that all food items are date stamped and in line with company policy
  • Maintain a high standard of discipline to reduce waste and accidents.  Report all faults, errors, complaints and compliments to the Senior Chef on duty
  • To attend any internal or external course that management may deem beneficial.
  • To be alive to new ideas and systems that could benefit the department or hotel.
  • To attend departmental meetings.

Maintaining Image of the Hotel

  • To be smart in appearance and courteous at all times, and to act as an ambassador for the hotel.
  • Be mindful of all guest requirements and special requests
  • To be punctual for duty at all times, .remembering breakfast is normally the last impression of the food operation a guest will have
  • To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
Health and Safety 
  • To adhere to the company’s procedures on health and safety, security and hygiene.
  • Full awareness and compliance with the fire evacuation, and security procedures for the Hotel.
  • Reporting any accidents and potential hazards to the Department Head.
Occasional Duties
  • To take charge of the section in the absence of the Head/ Pastry Chef
  • To carry out any reasonable request made by management.
  • To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.
  • Overtime when required and assistance to any other section in the kitchen.
  • Participate in the hotel’s social responsibility programme

How to Apply

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