The Social House
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Nairobi
• Kenya
Closed for applications
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Accor, Andrews Apartments, Java House Africa Ltd, Kempinski Hotels, Silver Palm Spa and ResortProfession (Restaurant, hospitality, travel, Mid-level)
Accounting, finance, banking, insurance,Administrative, clerical,Business, strategic management,Customer support, client care,Food, nutrition,General management, leadership,Human resources,Information technology, software development, data,Installation, maintenance, repair,Media, communications, languages,Restaurant, hospitality, travel,Sales, marketing, promotion,Security,Skilled, manual labor,Transportation, logistics, driving,
Industry (Mid-level)
Agriculture, fishing, forestry,Automotive,Banking, microfinance, insurance,Beauty, cosmetics,Communications, media, radio, tv,Computers, software development and services,Construction, renovation, maintenance,Consulting, business support, auditing,Data/Research,Education, academic,Electronics,Energy, utilities, environment,Engineering, architecture,Entertainment, events,Finance & FinTech,Financial Services,Governmental,Health care, medical,Housekeeping, maintenance,Human resources, talent development, recruiting,Legal, accounting,Manufacturing,Marketing, advertising,Non-profit, social work,Outsourcing, leasing,Raw materials, oil, chemicals,Real estate,Restaurant, hospitality, travel,Retail, wholesale, FMCG,Security,Telecommunications,Transportation, logistics, storage,
Seniority (Restaurant, hospitality, travel)
© Fuzu Ltd
The Social House
Restaurant + 2 more
Description
We're Looking For:
- Certificate or Diploma in Bakery / Culinary Arts.
- 3-5 years in a professional bakery/hotel, with 1-2 years at CDP level.
- Expertise in artisan sourdough, yeasted doughs, and high-volume operations.
- Experience in a boutique or luxury lifestyle hotel.
Responsibilities
- Production: Lead daily artisan bread, roll and signature loaf production.
- Management: Oversee schedules for restaurants, banquets, and events.
- Quality Control: Enforce HACCP hygiene standards and manage food costs/waste.
- Mentorship: Train and coach commis and junior bakers.
- Innovation: Collaborate on seasonal and locally inspired bread concepts.
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