The Fairmont Norfolk is a historic luxury hotel in Nairobi, Kenya, owned by Fairmont Hotels and Resorts. The hotel features 170 rooms, 4 restaurants, and maintains a signature Tudor style of architecture. The Pastry Chef role is vital to the culinary operations, ensuring the high standards expected of a luxury establishment are met across all baked goods and desserts.
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 other 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.
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