Company Description

Emara Ole-Sereni is a five-star hotel in Nairobi, Kenya, known for combining luxury, comfort, and warm hospitality. The property offers serene views and is conveniently located off Mombasa Road near Nairobi National Park, with easy access to JKIA, Wilson Airport, and the city center. The hotel provides high-quality accommodation and a refined guest experience tailored to both leisure and business travelers. Emara Ole-Sereni is also recognized for its excellent conference facilities and commitment to service excellence.

Role Description

The Senior Baker is a full-time, on-site role based in Nairobi County, Kenya. This role is responsible for planning, preparing, and baking a variety of breads, pastries, cakes, and desserts that meet hotel standards for quality and presentation. The Senior Baker oversees daily production schedules, manages inventory of baking ingredients and supplies, and ensures proper storage and rotation. This role trains and guides junior baking staff, maintains hygiene and safety standards in the bakery, and collaborates with the culinary team to develop new baked offerings for restaurants, banquets, and special events. The Senior Baker also supports menu planning, cost control, and consistency in recipes to deliver a premium guest experience.

Qualifications

• Candidates should possess strong baking and pastry skills, including experience with breads, cakes, desserts, and decorative finishing.
• Candidates should possess skills in recipe development, menu planning, and portion and cost control within a professional kitchen or bakery.
• Candidates should possess knowledge of food safety, hygiene standards, and proper use and maintenance of baking equipment.
• Candidates should possess team leadership skills, including training, mentoring, and supervising junior bakers or kitchen staff.
• Candidates should possess time management and organizational skills to handle high-volume production and meet service deadlines.
• Formal training in culinary arts, pastry, or bakery operations is preferred; equivalent practical experience in a hotel or high-end bakery is highly valued.
• Experience in a four- or five-star hotel, resort, or similar hospitality environment is an advantage.
• Ability to work flexible hours, including early mornings, weekends, and holidays, and to collaborate effectively with a diverse team.

• Planning, preparing, and baking a variety of breads, pastries, cakes, and desserts that meet hotel standards for quality and presentation.
• Oversees daily production schedules.
• Manages inventory of baking ingredients and supplies, and ensures proper storage and rotation.
• Trains and guides junior baking staff.
• Maintains hygiene and safety standards in the bakery.
• Collaborates with the culinary team to develop new baked offerings for restaurants, banquets, and special events.
• Supports menu planning, cost control, and consistency in recipes to deliver a premium guest experience.

• Strong baking and pastry skills, including experience with breads, cakes, desserts, and decorative finishing.
• Recipe development and menu planning.
• Portion and cost control within a professional kitchen or bakery.
• Knowledge of food safety and hygiene standards.
• Proper use and maintenance of baking equipment.
• Team leadership, training, mentoring, and supervision.
• Time management and organizational skills.
• Ability to handle high-volume production and meet service deadlines.
• Ability to collaborate effectively with a diverse team.

• Formal training in culinary arts, pastry, or bakery operations is preferred.
• Equivalent practical experience in a hotel or high-end bakery is highly valued.
• Experience in a four- or five-star hotel, resort, or similar hospitality environment is an advantage.
• Ability to work flexible hours, including early mornings, weekends, and holidays.