Chef de Partie- Pastry Section , Food Services
2025-08-18T20:42:30+00:00
Aga Khan University Hospital
https://cdn.greatkenyanjobs.com/jsjobsdata/data/employer/comp_7976/logo/aga.png
https://hospitals.aku.edu/
FULL_TIME
Nairobi
Nairobi
00100
Kenya
Healthcare
Restaurant & Hospitality
2025-08-24T17:00:00+00:00
Kenya
8
Responsibilities:
Production and Quality Control:
- Consistently produce high-quality pastries, desserts, and baked goods according to established recipes and standards.
- Ensure all items are prepared within designated timeframes and meet both taste and presentation standards.
- Oversee the preparation and presentation of all pastry items.
- Maintain consistent product quality across all outlets, including restaurants, banqueting, and room service.
Supervision and Training:
- Supervise and train junior pastry staff, ensuring adherence to quality and hygiene standards.
- Coach and develop team members, identifying high performers for advancement.
- Train and coach pastry staff in production methods, culinary techniques, and menu knowledge.
Kitchen Management:
- Maintain a clean, organized, and hygienic pastry section, adhering to health and safety regulations.
- Develop and manage daily and weekly production schedules.
- Monitor ingredient inventory, order supplies, and manage waste.
- Ensure all equipment is in proper working condition
Menu Development and Innovation:
- Assist in developing and creating new dessert items for menus, working with senior chefs.
- Contribute to menu planning and innovation, staying updated on pastry trends.
Hygiene and Safety:
- Maintain rigorous standards of food safety and sanitation.
- Ensure all cleaning schedules are followed and documented.
- May be required to participate in banquets and special events.
- May be involved in training new staff or those on their first contract
Requirements:
- Certificate in pastry and Bakery Technology, a Diploma is preferable.
- Minimum 5 years’ experience in a four-star hotel or a busy Pastry Section with 2 years’ experience as a sectional head.
- Have experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
- Baking Expertise- Strong knowledge of baking techniques, ingredients, and equipment.
- Creative Skills: Ability to decorate pastries and desserts with creativity and precision.
- Strong technical pastry skills and knowledge.
- Exceptional attention to detail and presentation skills.
- Ability to work under pressure and meet deadlines.
- Leadership and supervisory skills.
- Knowledge of food safety and hygiene standards.
- Creativity and passion for pastry arts.
Production and Quality Control: Consistently produce high-quality pastries, desserts, and baked goods according to established recipes and standards. Ensure all items are prepared within designated timeframes and meet both taste and presentation standards. Oversee the preparation and presentation of all pastry items. Maintain consistent product quality across all outlets, including restaurants, banqueting, and room service. Supervision and Training: Supervise and train junior pastry staff, ensuring adherence to quality and hygiene standards. Coach and develop team members, identifying high performers for advancement. Train and coach pastry staff in production methods, culinary techniques, and menu knowledge. Kitchen Management: Maintain a clean, organized, and hygienic pastry section, adhering to health and safety regulations. Develop and manage daily and weekly production schedules. Monitor ingredient inventory, order supplies, and manage waste. Ensure all equipment is in proper working condition Menu Development and Innovation: Assist in developing and creating new dessert items for menus, working with senior chefs. Contribute to menu planning and innovation, staying updated on pastry trends. Hygiene and Safety: Maintain rigorous standards of food safety and sanitation. Ensure all cleaning schedules are followed and documented. May be required to participate in banquets and special events. May be involved in training new staff or those on their first contract
Certificate in pastry and Bakery Technology, a Diploma is preferable. Minimum 5 years’ experience in a four-star hotel or a busy Pastry Section with 2 years’ experience as a sectional head. Have experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen Baking Expertise- Strong knowledge of baking techniques, ingredients, and equipment. Creative Skills: Ability to decorate pastries and desserts with creativity and precision. Strong technical pastry skills and knowledge. Exceptional attention to detail and presentation skills. Ability to work under pressure and meet deadlines. Leadership and supervisory skills. Knowledge of food safety and hygiene standards. Creativity and passion for pastry arts.
JOB-68a39036b833a
Vacancy title:
Chef de Partie- Pastry Section , Food Services
[Type: FULL_TIME, Industry: Healthcare, Category: Restaurant & Hospitality]
Jobs at:
Aga Khan University Hospital
Deadline of this Job:
Sunday, August 24 2025
Duty Station:
Nairobi | Nairobi | Kenya
Summary
Date Posted: Monday, August 18 2025, Base Salary: Not Disclosed
Similar Jobs in Kenya
Learn more about Aga Khan University Hospital
Aga Khan University Hospital jobs in Kenya
JOB DETAILS:
Responsibilities:
Production and Quality Control:
- Consistently produce high-quality pastries, desserts, and baked goods according to established recipes and standards.
- Ensure all items are prepared within designated timeframes and meet both taste and presentation standards.
- Oversee the preparation and presentation of all pastry items.
- Maintain consistent product quality across all outlets, including restaurants, banqueting, and room service.
Supervision and Training:
- Supervise and train junior pastry staff, ensuring adherence to quality and hygiene standards.
- Coach and develop team members, identifying high performers for advancement.
- Train and coach pastry staff in production methods, culinary techniques, and menu knowledge.
Kitchen Management:
- Maintain a clean, organized, and hygienic pastry section, adhering to health and safety regulations.
- Develop and manage daily and weekly production schedules.
- Monitor ingredient inventory, order supplies, and manage waste.
- Ensure all equipment is in proper working condition
Menu Development and Innovation:
- Assist in developing and creating new dessert items for menus, working with senior chefs.
- Contribute to menu planning and innovation, staying updated on pastry trends.
Hygiene and Safety:
- Maintain rigorous standards of food safety and sanitation.
- Ensure all cleaning schedules are followed and documented.
- May be required to participate in banquets and special events.
- May be involved in training new staff or those on their first contract
Requirements:
- Certificate in pastry and Bakery Technology, a Diploma is preferable.
- Minimum 5 years’ experience in a four-star hotel or a busy Pastry Section with 2 years’ experience as a sectional head.
- Have experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
- Baking Expertise- Strong knowledge of baking techniques, ingredients, and equipment.
- Creative Skills: Ability to decorate pastries and desserts with creativity and precision.
- Strong technical pastry skills and knowledge.
- Exceptional attention to detail and presentation skills.
- Ability to work under pressure and meet deadlines.
- Leadership and supervisory skills.
- Knowledge of food safety and hygiene standards.
- Creativity and passion for pastry arts.
Work Hours: 8
Experience in Months: 60
Level of Education: bachelor degree
Job application procedure
Interested and qualified? Click here to apply
All Jobs | QUICK ALERT SUBSCRIPTION
