Safari Park Hotel & Casino, Nairobi’s famous resort and Africa’s largest and most exciting conference destination. An oasis of tranquility in the heart of Nairobi, the Safari Park Hotel blends stylishly elegant African architecture with supremely luxurious accommodation; sparkling water gardens with an inland beach and beautifully landscaped gardens, with a wide choice of international restaurants.

Reporting to the Executive Chef and will be responsible to,

• Oversee the Pastry Section in the F&B Kitchen department by demonstrate strong leadership qualities with attention to detail.
• Accountable for the quality and consistency of all pastry products produced and served.
• Demonstrate a ‘hands on’ approach to all bakery products produced in the Pastry section ensuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardised recipes for all menu items. Ensure that recipes are accurate and updated as needed.
• Ensure that all food products prepared meet the established specifications and standards.
• Ensure proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• Assign tasks effectively for the efficient use of allocated labour ensuring maximum results are achieved.
• Act as a team leader, trainer and motivator for the pastry department working closely with and maintaining good relations with all culinary team members and other departments.
• Seek to maintain knowledge of industry trends in the world of pastry and baking.

Requirements

The positions are challenging and calls for a dynamic, confident, aggressive and forward-thinking person with the following attributes;

• Aged 32 – 45 years
• Be holders of a Diploma in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
• Have at least five (5) years experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.
• Fully competent in all aspects of baking and pastry.
• Ability to handle multiple tasks and work well in environments with time constraints.
• Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis.
• Innately creative and self motivated.
• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Be Computer literate.