Executive Pastry Chef- Entremets and petits gâteaux

Your mandate will be clear:

Help us build one of Nairobi’s most distinctive pastry experiences.

You will take ownership of the pastry and bakery operation across The Social House, with particular focus on transforming The Living Room into a destination people deliberately visit for exceptional pastries.

We want guests talking about our croissants.

Coming back for a particular signature pastry.

Ordering our cakes for celebrations.

Meeting friends over coffee and pâtisserie.

Sharing our creations because they look and taste extraordinary.

And recommending The Social House when someone asks:

“Where can I find really good pastries in Nairobi?”

That means combining the precision and discipline of classic French pâtisserie with originality, personality and a clear understanding of what today’s guest wants.

WHAT YOU WILL OWN

As Executive Pastry Chef, you will:

• Lead and oversee the entire pastry and bakery operation, setting high standards for quality, taste, texture, presentation and consistency.

• Develop a distinctive French inspired pâtisserie offering for The Social House and The Living Room.

• Create signature pastries and desserts that guests begin to associate specifically with The Social House.

• Develop exceptional croissants, viennoiserie, laminated pastries, artisan breads, cakes, tarts, entremets, petits gâteaux, chocolate products and plated desserts.

• Balance classical French pastry techniques with contemporary flavours, presentation and locally relevant ideas.

• Develop seasonal collections, festive ranges, celebration cakes, afternoon experiences and limited edition pastry concepts.

• Continuously explore pastry trends, techniques, ingredients and leading pastry houses locally and internationally.

• Create, implement and maintain standard recipes, production specifications, photographs, yields, portion sizes and presentation standards.

• Build production systems that deliver the same exceptional quality every day, regardless of who is on shift.

• Plan production requirements and maintain appropriate par levels and stock availability.

• Monitor ingredient usage, wastage and portion control while maintaining strong food cost discipline.

• Work closely with Procurement on ingredient quality, supplier performance and product specifications.

• Lead, coach, train and develop Pastry Chefs, Commis Chefs, Bakers and other members of the pastry team.

• Build the technical capability of the pastry team so that knowledge and standards are transferred rather than concentrated in one person.

• Work closely with the Executive Chef and wider culinary team on menus, promotions, special events and seasonal offerings.

• Partner with the commercial and marketing teams to create pastry products and experiences that generate excitement, guest traffic and revenue.

• Ensure all pastry production complies with food safety, hygiene and health and safety standards.

• Maintain exceptional standards of cleanliness, organisation and operational discipline within the pastry kitchen.

• Monitor the condition and performance of pastry equipment and promptly address maintenance and safety concerns.

• Drive continuous improvement, innovation and efficiency throughout the pastry operation.

• Act as a role model for professionalism, teamwork, discipline and culinary excellence.