Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

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The Pastry Chef is responsible for leading the Pastry Department and ensuring the consistent production of high-quality desserts, pastries, breads and bakery items for restaurants, banquets and special events. He or she will supervise daily operations, control costs, maintain hygiene and safety standards, develop the team, and continuously innovate to enhance guest satisfaction and uphold the luxury standards of Mount Kenya Safari Club.

Key Responsibilities

• Supervise the daily production of all pastry and bakery items for restaurants, banquets and catered events, ensuring quality, consistency, and timely service.
• Control food and labour costs through proper planning, portion control, and efficient scheduling.
• Ensure preparation, plating and presentation standards are maintained at all times.
• Ensure the correct quantity of food is prepared to minimize waste while meeting operational needs.
• Enforce strict adherence to food safety, hygiene and sanitation standards in line with company, legal and HACCP requirements.
• Supervise, schedule, train, coach, develop and motivate pastry kitchen colleagues, fostering teamwork and high performance.
• Conduct on-the-job training and continuous skills development for all pastry staff.
• Participate in recruitment, onboarding and training of new Pastry commis.
• Analyze banquet event orders and coordinate with the catering and kitchen teams to ensure all functions meet or exceed guest expectations.
• Liaise daily with others Chefs and other departments to ensure smooth operations, open communication and prompt response to guest feedback.
• Assist in menu planning and creation, introducing new dessert, pastry and bread products to drive guest satisfaction and business growth.
• Monitor and ensure completion of all required grooming checks, spot checks and temperature control records.
• Oversee the maintenance and cleanliness of pastry kitchens, equipment and storage areas to ensure a safe and healthy working environment.
• Balance operational, administrative and colleague needs, ensuring compliance with policies and procedures.
• Consistently deliver professional, friendly and proactive service to guests while supporting fellow colleagues.

Qualifications

• Degree in Pastry Arts, Culinary Arts or a related field.
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.
• Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
• Proven leadership and people management skills.
• Sound knowledge of food safety, hygiene and cost control.
• Excellent communication, planning and organizational skills.
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
• Creativity and innovation in pastry and dessert development
• Strong attention to detail and quality
• Cost awareness and budget management
• Team leadership and training capability
• Guest-focused and service-oriented mindset.
• Visa Support for expatriate.

Additional Information

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.
• Be part of creating the historic story of rehabilitating and releasing the rare Mountain Bongo that was heading toward extinction.
• Working with a hotel rich in history and known for exemplary services while growing your career.
• Work and learn in a magical luxury property.

• Supervise the daily production of all pastry and bakery items for restaurants, banquets and catered events, ensuring quality, consistency, and timely service.
• Control food and labour costs through proper planning, portion control, and efficient scheduling.
• Ensure preparation, plating and presentation standards are maintained at all times.
• Ensure the correct quantity of food is prepared to minimize waste while meeting operational needs.
• Enforce strict adherence to food safety, hygiene and sanitation standards in line with company, legal and HACCP requirements.
• Supervise, schedule, train, coach, develop and motivate pastry kitchen colleagues, fostering teamwork and high performance.
• Conduct on-the-job training and continuous skills development for all pastry staff.
• Participate in recruitment, onboarding and training of new Pastry commis.
• Analyze banquet event orders and coordinate with the catering and kitchen teams to ensure all functions meet or exceed guest expectations.
• Liaise daily with others Chefs and other departments to ensure smooth operations, open communication and prompt response to guest feedback.
• Assist in menu planning and creation, introducing new dessert, pastry and bread products to drive guest satisfaction and business growth.
• Monitor and ensure completion of all required grooming checks, spot checks and temperature control records.
• Oversee the maintenance and cleanliness of pastry kitchens, equipment and storage areas to ensure a safe and healthy working environment.
• Balance operational, administrative and colleague needs, ensuring compliance with policies and procedures.
• Consistently deliver professional, friendly and proactive service to guests while supporting fellow colleagues.

• Strong knowledge of pastry, bakery and dessert production, including modern techniques and presentation.
• Proven leadership and people management skills.
• Sound knowledge of food safety, hygiene and cost control.
• Excellent communication, planning and organizational skills.
• Demonstrate service attributes in accordance with industry expectations and hotel standards.
• Creativity and innovation in pastry and dessert development
• Strong attention to detail and quality
• Cost awareness and budget management
• Team leadership and training capability
• Guest-focused and service-oriented mindset.

• Degree in Pastry Arts, Culinary Arts or a related field.
• Minimum of 5 years’ experience in a similar role within a luxury hotel or high-end hospitality environment.