Pastry Chef

Location: All KOFISI F&B Centres- Nairobi

Department: Food & Beverage

Reports To: Head of F&B

Core Responsibilities

1. Operations Management:
   

   • Oversee all pastry production, including bread, viennoiserie, plated desserts, and confectionery items.
     

   • Maintain stringent quality control across multiple locations in Kenya.
     

2. Program Development:
   

   • Develop and implement seasonal menus and standardised recipes.
     

   • Innovate and create specialty confectionery offerings for retail and gifting.
     

3. Team Leadership:
   

   • Recruit, train, and mentor pastry teams across all operational centres.
     

   • Conduct regular workshops focused on skills development and continuous improvement.
     

4. Business Operations:
   

   • Manage food costs diligently, ensuring adherence to budgetary allocations (target: ≤25% of revenue).
     

   • Implement sustainable practices aimed at significant waste reduction.

Requirements

• Qualifications

  • Education: Bachelor’s degree in Culinary Arts with a specialisation in Pastry, or an equivalent advanced pastry certification.

  • Experience: A minimum of 7-10 years of progressive experience in pastry operations, including at least 3 years in a multi-unit management capacity and leadership role.

  • Expertise in:

    • Artisan bread and laminated dough production.

    • High-volume plated desserts and banquet pastry.

    • Advanced confectionery and chocolate artistry.

  • Skills: Demonstrated strong financial acumen, including proficient understanding of food costing and P&L statements.

  • Certifications: Possess HACCP/food safety certification.

  Performance Metrics-KPIs

  • Product Consistency: Achieve a minimum of 95% in quality audit scores for all pastry products.

  • Menu Innovation: Successfully launch at least four distinct seasonal menus annually.

  • Cost Control: Maintain food cost at or below 25% of pastry revenue.

  • Sustainability: Attain an annual waste reduction of 15%.

  • Team Development: Ensure 100% compliance in relevant team certifications.

  
  Additional Expectations:

  • Willingness to work flexible hours, including evenings, weekends, and holidays.

  • Familiarity with digital POS/kitchen management systems.

  • Understanding of sustainability practices and reducing food waste.

  • Ability to collaborate with Events and Front of House teams for special events.