Enashipai - A Maasai word meaning "A Place of Happiness!” Located within the splendor of the Great Rift Valley and by the shores of Lake Naivasha, Enashipai Resort and Spa is a multi award-winning leisure and conference destination offering authentic African hospitality focused on wellness. We pride ourselves in curating unique and memorable experiences for our guests.

Job Summary

Create and produce high-quality pastries, desserts, breads, and baked goods for the hotel’s restaurants, banquets, and room service, upholding presentation and taste standards consistent with the hotel’s brand.

Key Responsibilities

• Design and prepare a variety of pastries, cakes, desserts, and baked goods
• Develop seasonal and special-occasion dessert menus in coordination with the Executive Chef
• Ensure consistency in taste, quality, and presentation across all outlets
• Manage pastry section inventory, ordering, and waste control
• Maintain strict food hygiene, safety, and HACCP standards
• Train and supervise junior pastry staff and commis chefs
• Support banquet and event pastry requirements, including large-scale production
• Monitor food costs and portion control within budget guidelines
• Stay updated on pastry trends, techniques, and presentation styles

Requirements

• Culinary diploma/certification specializing in pastry & baking
• 3–5 years’ experience as a pastry chef, preferably in a hotel or fine-dining setting
• Strong skills in baking, chocolate work, plating, and dessert design
• Knowledge of food safety and hygiene standards
• Creativity, attention to detail, and ability to work under pressure
• Flexibility to work shifts, weekends, and holidays

• Design and prepare a variety of pastries, cakes, desserts, and baked goods
• Develop seasonal and special-occasion dessert menus in coordination with the Executive Chef
• Ensure consistency in taste, quality, and presentation across all outlets
• Manage pastry section inventory, ordering, and waste control
• Maintain strict food hygiene, safety, and HACCP standards
• Train and supervise junior pastry staff and commis chefs
• Support banquet and event pastry requirements, including large-scale production
• Monitor food costs and portion control within budget guidelines
• Stay updated on pastry trends, techniques, and presentation styles

• baking
• chocolate work
• plating
• dessert design
• food safety
• hygiene standards
• creativity
• attention to detail
• ability to work under pressure
• flexibility to work shifts, weekends, and holidays

• Culinary diploma/certification specializing in pastry & baking