Background information about the job or company (e.g., role context, company overview)

Safari Park Hotel is an equal opportunity employer that is committed to diversity and inclusion in the workplace.

Responsibilities or duties

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 or requirements (e.g., education, skills)

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.

• 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.

• Organised
• Able to work with minimal supervision
• Ability to work in tight production schedules
• Ability to set quotas for number of items to be produced on a daily basis
• Innately creative
• Self-motivated
• Sound knowledge of hygiene and safety standards in the Kitchen
• Discipline to enforce hygiene and safety standards

• Aged 35 – 45 years
• Holders of a certificate in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
• At least ten (10) years’ experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.