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.