Pastry Chef De Partie at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Bakery Management, Cost Control, Team Supervision, Menu Development, Sanitation Standards, Hygienic Practices, Staff Training, Kitchen Operations, Quality Control

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Job Purpose The Pastry Chef de Partie is responsible for overseeing and managing the entire pastry and bakery production within the hotel. The role ensures consistent delivery of high-quality pastries, desserts, and baked products across all outlets, in line with hotel brand standards. The position supports menu development, cost control, team supervision, and operational excellence in the pastry section. ROLES AND RESPONSIBILITIES Comply with the Company’s standard. Familiarize yourself with the company values and model desired behaviours. To be cost conscious and to maintain an acceptable cost of food Maintenance of highest sanitation and hygienic standards Supervise junior pastry staff and guide them in preparation and presentation techniques. Train and mentor new team members on hotel standards, recipes, and hygiene practices. Assist in daily kitchen operations, including market lists and inter-kitchen transfers. Ensure all kitchen equipment and machinery in the pastry section are well maintained. Be present during peak service hours (lunch and dinner) to ensure quality standards are met. Taste and verify buffet, banqueting, and display items according to Executive Chef specifications. Assist in training service staff on menu items and buffet offerings. Participate in scheduled training sessions and continuous skill development programs. Qualifications Diploma/Certificate in Pastry or Culinary Arts. Minimum 2–4 years’ experience in a hotel pastry/bakery environment. Strong understanding of pastry production, costing, and kitchen operations. Experience in supervising or mentoring junior staff is an advantage. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Oversee and manage all pastry and bakery production to ensure high-quality delivery across hotel outlets. Supervise junior staff, maintain sanitation standards, and support menu development and cost control.