Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
Read more about this company
- Contents
- Open Jobs
- Sous Chef
- Demi Chef - Pastry
- Method of Application
- Job TypeFull Time
- QualificationBA/BSc/HND
- Experience2 years
- LocationNairobi
- Job FieldCatering / Confectionery 
This position exists to the incumbent is responsible for under the general guidance and supervision of the Executive Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability.
Specific Duties
- Assumes the responsibilities of the Executive Sous Chef in his absence.
- Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action.
- Attends daily briefing meeting with Executive Chef and other kitchen employees
- Assists the Executive Chef in monitoring food service procedures.
- Trains service employee about different food items on the menu or buffet.
- Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
Qualifications
- Culinary Arts Degree from Utalii College or equivalent institute
- 2 year Experience as Chef in a restaurant or food service place.
- Experience of controlling cost and inventory.
- Experience in food safety and sanitation.
- Job TypeFull Time
- QualificationBA/BSc/HND , Diploma , KCSE
- Experience2 years
- LocationNairobi
- Job FieldCatering / Confectionery 
Job Description
- The Pastry Demi Chef is responsible for preparing a wide range of high-quality pastries, desserts, breads, and other baked goods for the hotel's restaurants, events, and room service.
Specific Responsibilities
- Has to make sure that standard recipes and plating guides are followed at all times
- Organizes and controls daily “mise en place” and takes care of the food orders for Her/his section
- Supervise junior pastry staff, guiding them in the correct preparation and presentation techniques.
- Train and mentor new pastry team members, ensuring adherence to hotel standards and recipes.
- Assist the Executive Pastry Chef in managing the pastry section’s daily operations.
- Checks personally the quality of received food products
- Has to provide the Exec. Chef with recipes and costing as per the requirement
- Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
- Is aware of the daily hotel activities and has product knowledge of all the hotel facilities
- Assists in development and implementing standards, Recipes, Portion size and costing.
- Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
- Assists the Executive Chef in monitoring food service procedures.
- Trains service employee about different food items on the menu or buffet.
- Under the guidance of the Executive Chef assists in conducting
Qualifications
- College or higher education diploma- Diploma in Pastry Arts
- 2 year Experience as a pastry chef in a restaurant or food service place.
- Some experience of controlling inventory.
Method of Application
Use the link(s) below to apply on company website.
