Reporting to the Executive Chef through the Pastry Chef, the successful candidate will be responsible for,

• Baking of high quality cakes, bread and other bakery products.
  
• Prepare pastry items – Bread rolls, muffins, Cakes, etc.
  
• Check production schedule to determine variety and quantity of ingredients.
  
• Monitor baking process to identify needed adjustments.
  
• Get information from production schedules and standardised recipes.
  
• Responsible for cost control to avoid waste and damage to equipment.
  
• Adherence to health and safety regulations in the bakery.
  

Qualifications and Skills;

• Aged 35 – 45 years
  
• Be holders of a certificate in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
  
• Have at least ten (10) years’ experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.
  
• Organised and able to work with minimal supervision.
  
• 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.