• Baking of high quality cakes, bread and other bakery products.
• Prepare pastry items – Bread rolls, muffins, Cakes, e.t.c
• Check production schedule to determine variety and quantity of ingredients.
• Monitor baking process to identify needed adjustments.
• Get information from production schedules and standardised recipes.
• Responsible for cost control to avoid waste and damage to equipment.
• Adherence to health and safety regulations in the bakery.

• Aged 35 – 45 years
• Be holders of a certificate in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
• Have at least ten (10) years experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.
• Organised and able to work with minimal supervision.
• Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis.
• Innately creative and self motivated.
• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Be Computer literate.

• Assist and support the Executive Chef in preparation of different foods.
• Assist in all Kitchen activities including ordering for supplies and budget control.
• Assist with the planning of menus.
• Assist with the preparation, cooking and presentation of different foods in the restaurant.
• Assist with the enforcement of health and safety standards in the Kitchen.
• Ensure that Customers are served with quality food in a timely manner.

• Controlling a given section within the Kitchen to the standards laid down. To conform with Health and Safety standards.
• Creation of high quality dishes in his role as part of the Kitchen team.
• Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
• Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
• Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
• Controlling incoming goods and stores them in perfect conditions.
• Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
• Assisting the Executive Chef with menu planning and or/ ideas as required.

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Chef de Parties should have at least three (3) years experience in a similar position in the hotel industry.
• Demi Chef de Parties should have at least two (2) years experience in a similar position.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible and able to work in 24 hr rotating shifts.